Nutritional Quality Evaluation of Rabbit Meat (Flemish Giant Breed) Corelated with Fatty Acids Content

The aim of this study was to assess the nutritional quality of rabbit meat (Flemish Giant breed) in terms of content of fatty acids. The biological material consisted of 42 rabbits (17 females and 15 males) from which were collected Longissimus dorsi, Semimembranosus and Triceps Brachii muscles immediately after slaughter. The samples were vacuum packaged, frozen at -80oC, and immediately after thawing have been minced and freeze-dried at -110oC (using lyophilizer CoolSafe Scanvac). The content in fatty acids was followed through NIRS methodology, using FOSS 6500 spectrophotometer, by gender.... Mehr ...