2,513
Views
12
CrossRef citations to date
0
Altmetric
Articles

Fatty acid and lipid contents differentiation in cuts of rabbit meat

Diferenciación de contenidos de ácidos grasos y lípidos en cortes de carne de conejo

, &
Pages 807-813 | Received 19 Mar 2018, Accepted 06 Jun 2018, Published online: 02 Aug 2018

References

  • Alasnier, C., & Gandemer, G. (1998). Fatty acid and aldehyde composition of individual phospholipid classe4s of rabbit skeletal muscles is related to the metabolic type of fibre. Meat Science, 48(3/4), 225–235.
  • Alasnier, C., Rémignon, H., & Gandemer, G. (1996). Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles. Meat Science, 43(3/4), 213–224.
  • AOAC. (1995). Official methods of analysis (15th ed.). Washington, DC, USA.: Association of Official Analytical Chemists.
  • AOAC. (2006). Official methods of analysis (18th ed.). Arlington, USA: Association of Official Analytical Chemists.
  • AOCS. (2000). Official method Ce 2-66. Preparation of methyl esters of fatty acids. Urbana, IL: American Oil Chemists’ Society.
  • Biesalski, H. K. (2005). Meat as a component of healthy diet – Are there any risks or benefits if meat is avoided in diet? Meat Science, 70, 509–524.
  • Bohrer, B. M. (2017). Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science & Technology, 65, 103–112.
  • Calder, P. C. (2015). Functional roles of fatty acids and their effects on human health. Journal of Parenteral and Enteral Nutrition, 20, 1–15.
  • Capra, G., Martínez, R., Fradiletti, F., Cozzano, S., Repiso, L., Márquez, R., & Ibáñez, F. (2013). Meat quality of rabbits reared with two different feeding strategies: With or without fresh alfalfa ad libitum. World Rabbit Science, 21, 23–32.
  • Cavani, C., Bianchi, M., Petracci, M., Toschi, T. G., Parpinello, G. P., Kuzminsky, G., … Finzi, A. (2004). Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat. World Rabbit Science, 12, 247–258.
  • Chikwanha, O. C., Vahmani, P., Muchenje, V., Gugan, M. E. R., & Mapiye, C. (2017). Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Research International (In Press). doi:10.1016/j.foodres.2017.05.005
  • Corpet, D. E. (2011). Red meat and colon cancer: Should we become vegetarians, or can we make meat safer? Meat Science, 89(3), 310–316.
  • Dal Bosco, A., Castellini, C., Martino, M., Mattioli, S., Marconi, O., Sileoni, V., Ruggeri, S., Tei, F., & Benincasa, P. (2015). The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition. Meat Science, 106, 31–37.
  • Dal Bosco, A., Mugnai, C., Roscini, V., Mattioli, S., Ruggeri, S., & Castellini, C. (2014). Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat. Meat Science, 96, 606–609.
  • Dalle Zotte, A. (2002). Perception of rabbit meat quality and major factors influencing rabbit carcass and meat quality. Livestock Production Science, 75, 11–32.
  • Dalle Zotte, A., & Szendrö, Z. (2011). The role of rabbit meat as functional food. Meat Science, 88, 319–331.
  • Daszkiewicz, T., Gugołek, A., Janiszewski, P., Chwastowska-Siwiecka, I., & Kubiak, D. (2011). Meat quality of various carcass cuts obtained from New Zealand white rabbits. Zywnosc Nauka Technologia Jakosc, 76, 153–161.
  • Enser, M., Hallet, K., Hewitt, B., Fursey, G. A., & Wood, J. D. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science, 42(4), 443–456.
  • European Communities: Council Regulation (EC) 1099/2009 (2009) on the protection of animals at the time of killing, available at: http://eur-lex.europa.eu/eli/reg/2009/1099/oj ( last access: 16 May)
  • Folch, J., Lees, M., & Stanley, G. H. S. (1957). A simple method for the isolation and purification of lipids from animal tissues. The Journal of Biological Chemistry, 226, 497–509.
  • Forrester-Anderson, I. T., McNitt, J., Way, R., & Way, M. (2006). Fatty acid content of pasture-reared fryer rabbit meat. Journal of Food an Analysis, 19, 715–719.
  • Griel, A. E., Cao, Y., Bagshaw, D. D., Cifelli, A. M., Holub, B., & Kris-Etherton, P. M. (2008). A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholetsrolemic men and women. Journal of Nutrition, 138, 761–767.
  • EFSA Journal. (2010). Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. European Food Safety Authority (EFSA), 8(3), 1461.
  • Kouba, M., Benatmane, F., Blochet, J. E., & Mourot, J. (2008). Effect of lineseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat. Meat Science, 80, 829–834.
  • Kowalska, D., & Bielanski, P. (2009). Meat quality of rabbit fed a diet supplemented with fish oil and antioxidant. Animal Science Papers and Reports, 27, 139–148.
  • Kowalska, D., Gugołek, A., & Bielanski, P. (2014). Relationships among fat deposit within carcass, content of intramuscular fat, fatty acid profile and tenderness of rabbit meat. Zywnosc Nauka Technologia Jakosc, 2(93), 58–72.
  • Leiber, F., Meier, J. S., Burger, B., Wettsein, H. R., Kreuzer, M., Hatt, J. M., & Clauss, M. (2008). Significance of coprophagy for the fatty acid profile in body tissues of rabbits fed different diets. Lipids, 43, 853–865.
  • Matthan, N. R., Dillard, A., Lecker, J. L., Ip, B., & Lichtenstein, A. H. (2009). Effects of dietary palmitoleic acid on plasma lipoprotein profile and aortic cholesterol accumulation are similar to those of other unsaturated fatty acids in the F1B golden Syrian hamster. Journal of Nutrition, 139, 215–221.
  • Merendino, N., Costantini, L., Manzi, L., Molinari, R., D’Eliseo, D., & Velotti, F. (2013). Dietary ω-3 polyunsaturated fatty acids DHA: A potential adjuvant in the treatment of cancer. BioMed Reasearch International, 310186. doi:10.1155/2013/310186
  • Miles, E. A., & Calder, P. C. (2014). Omega-6 and omega-3 polyunsaturated fatty acids and allergics diseases in fancy and childhood. Current Pharmaceutical Design, 20, 946–953.
  • Norat, T., Lukanova, A., Ferrari, P., & Riboli, E. (2002). Meat consumption and colorectal cancer risk: Dose–Response meta-analysis of epidemiological studies. International Journal of Cancer, 98, 241–256.
  • Papadomichelakis, G., Karagiannidou, A., Anastasopoulos, V., & Fegeros, K. (2010). Effect of high dietary digestible fibre content on the fatty acid composition of two muscles in fattening rabbits. Livestock Science, 129, 159–165.
  • Peiretti, P. G. (2012). Effects of dietary fatty acids on lipid traits in the muscle and perirenal fat of growing rabbits fed mixed diets. Animals, 2, 55–67.
  • Pla, M. (2008). A comparison of the carcass traits and meat quality of conventionally and organically produced rabbits. Livestock Science, 115, 1–12.
  • Pla, M., Pascual, M., & Arino, B. (2004). Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the nirs methodology. World Rabbit Science, 12, 149–158.
  • Ran-Ressler, R. R., Bae, S., Lawrence, P., Wang, D. H., & Brenna, J. T. (2014). Branched-chain fatty acid content of foods and estimated intake in the USA. British Journal of Nutrition, 112(4), 565–572.
  • Rasińska, E., Czarniecka-Skubina, E., Rutkowska, J., Przybylski, W., & Brzozowski, M. (2017). Fatty acid profile of meat of seasonally fed slow-growing rabbits. Animal Science Papers and Reports, 35, 265–277.
  • Rutkowska, J., Adamska, A., & Białek, M. (2012). Fatty acid profile of the milk of cows reared in the mountain region of Poland. Journal of Dairy Research, 79, 469–476.
  • Santos-Silva, J., Bessa, R. J., & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Fatty acid composition of meat. Livestock Production Science, 77, 187–194.
  • StatSoft, Inc. (2010). STATISTICA (data analysis software system), version 9.1. Tulsa, OK: Author.
  • Szkucik, K., & Libelt, K. (2006). Nutritional value of rabbit meat. Medycyna Weterynaryjna, 62, 108–110.
  • Ulbricht, T. L., & Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. Lancet, 338, 985–992.
  • Vahmani, P., Meadus, W. J., Duff, P., Rolland, D. C., & Dugan, M. E. R. (2017). Comparing the lipogenic and cholesterolgenic effects of individual trans-18:1 isomers in liver cells. European Journal of Lipid Science and Technology, 119, 160–162.
  • Wang, Y., Jacome-Sosa, M. M., & Proctor, S. D. (2012). The role of ruminant trans-fat as a potential nutraceutical in the prevention of cardiovascular disease. Food Research International, 46(2), 460–468.