Development of Rabbit Meat Products Fortified With n-3 Polyunsaturated Fatty Acids
Department of Food Science, University of Bologna, 47023 Cesena (FC), Italy
*
Author to whom correspondence should be addressed.
Nutrients 2009, 1(2), 111-118; https://doi.org/10.3390/nu1020111
Received: 25 September 2009 / Accepted: 16 October 2009 / Published: 20 October 2009
(This article belongs to the Special Issue Foodomics 2009)
Rabbit meat is a highly digestible, tasty, low-calorie food, often recommended by nutritionists over other meats. Currently research in the rabbit sector is interested in developing feeding strategies aiming to further increase the nutritional value of rabbit meat as a “functional food” by including n-3 polyunsaturated fatty acids (n-3 PUFA), conjugated linoleic acid (CLA), vitamins and antioxidants in rabbit diets and assessing their effects on both raw and stored/processed meat quality properties. Our recent studies indicate that the dietary inclusion from 3 to 6% of linseed might be considered as a way to achieve the enrichment of the meat with α-linolenic acid and to guarantee satisfactory product stability during further processing and storage. Considering that 6% dietary linseed corresponds to a n-3 PUFA content of 8.5% of the total fatty acids and a lipid content of 4.7 g/100 g of leg meat, a content of 396 mg n-3 PUFA/100g meat can be estimated, which represents about 19% of the recommended daily allowance (RDA) for n-3 PUFA.
View Full-Text
▼
Show Figures
Graphical abstract
This is an open access article distributed under the Creative Commons Attribution License
MDPI and ACS Style
Petracci, M.; Bianchi, M.; Cavani, C. Development of Rabbit Meat Products Fortified With n-3 Polyunsaturated Fatty Acids. Nutrients 2009, 1, 111-118.
Show more citation formats
