Effect of pasture availability on the fatty acid profile and oxidative status of rabbit meat
Keywords:
Rabbit, organic housing system, polyunsaturated fatty acids, vitamin E homologuesAbstract
To verify the effect of organic rearing system on fatty acid profile of meat, 20 Leprino di Viterbo rabbits were assigned to two homogeneous groups: control group reared in double standard cages and organic group in pen provided of a grass pasture area. Acidic composition and tocopherol content of feed and pasture were assessed; acidic profile, tocopherol content and oxidative stability of two retail cuts were carried out. A higher content of n-3 long chain polyunsaturated fatty acid (P<0.001) was found in both biceps femoris and longissimus dorsi of rabbits reared in organic system with respect to control group, whereas no significant differences was found between groups regarding the oxidative stability. These results demonstrate that organic rearing system and in particular grass ingestion and exercise could useful in improving rabbit meat quality.
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