Next Article in Journal
Data Fusion of Medical Records and Clinical Data to Enhance Tuberculosis Diagnosis in Resource-Limited Settings
Previous Article in Journal
Lymph Node Involvement Prediction Using Machine Learning: Analysis of Prostatic Nodule, Prostatic Gland, and Periprostatic Adipose Tissue (PPAT)
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 15
Issue 10
10.3390/app15105427
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast

by
Ana-Maria Plotuna
1,
Ionela Hotea
1,* and
Emil Tîrziu
2
1
Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I”, Timisoara, Calea Aradului, No. 119, 300645 Timişoara, Romania
2
Department of Immunology, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I”, Timisoara, Calea Aradului, No. 119, 300645 Timişoara, Romania
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(10), 5427; https://doi.org/10.3390/app15105427
Submission received: 8 April 2025 / Revised: 7 May 2025 / Accepted: 10 May 2025 / Published: 13 May 2025
(This article belongs to the Section Agricultural Science and Technology)
Browse Figures
Versions Notes

Abstract

:
Background: The use of natural feed supplements in rabbit farming can enhance the nutritional value of meat and improve its properties as a functional food. Aim: This study aimed to analyze the effects of supplementing rabbit feed with linseed meal, fodder yeast, and a combination of linseed meal and selenium yeast on meat quality. The study included 45 rabbits kept in household farms, distributed into three groups, namely, the control group (CG—fed a basic diet consisting of alfalfa pellets); group 1 (G1—supplemented with linseed meal and fodder yeast), and group 2 (G2—supplemented with linseed meal and selenium yeast). Following the three-month study period, rabbit meat samples were analyzed for nutritional composition. Results: The results revealed reduced rabbit meat caloricity in G1 and G2 (ME = 111.74 and 112.58 kcal/100 g, respectively), when compared to CG datasets. Peak polyunsaturated fatty acid content was observed in G2, with omega-3 and omega-6 fatty acids content at 12.326% and 18.382%, respectively. Total mineral content of rabbit meat peaked in G2 (720.99 mg/g), whereas CG (603.71 mg/g) had the lowest content. Conclusions: These results demonstrate that feed supplements such as linseed meal, fodder yeast, and selenium yeast can significantly enhance the nutritional and functional properties of rabbit meat, offering a sustainable approach to producing nutrient-rich animal-derived foods.

1. Introduction

Low-scale producers are increasingly turning to raising rabbits on family farms, as they are easy to maintain, lead to fast growth with reduced feed consumption, and produce high-quality meat. Rabbit meat is characterized by low fat and cholesterol content, rich in protein with high biological value and high polyunsaturated fatty acid (PUFA) content [1,2,3,4]. Additionally, rabbit meat contains various essential macro and micronutrients, such as minerals (potassium, phosphorus, and selenium) and vitamins, particularly vitamin B12 [5,6,7]. Within an efficient growth system, rabbits convert up to 20% of their feed protein into muscle tissue, when compared to pigs (15–18%) or cattle (9–12%) [8,9]. Rabbit meat is used as an ingredient in value-added products to meet modern consumer and industry demands, owing to its nutritional profile and technical traits [10,11,12]. Rabbit meat production and consumption could also contribute to easing the increased global food demand owing to population growth [9,13,14,15].
Rabbit farmers strive to produce high-quality meat to quench consumer demand while ensuring optimal rearing conditions for rabbits through using natural feed supplements. Natural feed supplements are functional and can be easily acquired [16,17]. Therefore, supplementing rabbit feed with a prepared-mixture of linseed meal and selenium yeast—that is rich in omega-3 polyunsaturated fatty acids, amino acids, and high-quality proteins—can produce rabbit meat with superior nutritional value [18]. By enriching the composition of rabbit meat with valuable nutrients, it becomes a functional food capable of maintaining the health of human consumers, possibly also preventing various human pathological conditions induced by dietary deficiencies [19].
Linseed is rich in anti-inflammatory and biologically active substances that help maintain health. Such substances include essential fatty acids, particularly polyunsaturated fatty acids. Alpha-linoleic acid/omega-3 accounts for approximately 50% of total PUFA content, while linolenic and oleic acids are present in low amounts (16 g/100 g) [20,21,22]. Linseed meal improves the flavor, texture, and nutritional/antioxidant properties of various meat-based food products [23].
In recent years, fodder yeast has been increasingly used in human and animal diets due to its high nutritional value, including elevated levels of proteins, essential amino acids (lysine and methionine), vitamins, and minerals. It acts as a probiotic that stimulates digestion, improving intestinal microbial balance, modulating the immune system, and is involved in vitamin synthesis and enhancing mineral bioavailability [24].
Selenium yeasts are produced by cultures enriched with sodium selenite and contain—in dry form—approximately 2.5 mg selenium/g. Selenomethionine is the predominant selenium form present in yeast, constituting 60–85% of total selenium [25,26]. Numerous human and animal studies involving selenium-deficient diets have revealed that selenium bioavailability due to enriched yeast and selenomethionine is approximately 1.5–2-fold higher than those of inorganic forms of selenium [27,28].
Consumers are increasingly interested in healthy, low-calorie dietary foods. Consequently, researchers must investigate dietary supplementation of animal feeds, for ultimately achieving healthy food products for human consumption. In essence, the aim of the present study was to analyze the effects of introducing rabbit feed supplementation containing linseed meal, fodder yeast—both individually and as a prepared-mixture of linseed meal and selenium yeast, with the expectation of synergistic action in obtaining rabbit meat with superior properties for human consumption.

2. Materials and Methods

2.1. Experimental Conditions

The present study included rabbits kept on household farms in Arad County, Romania. The rabbits were reared using a household-type system considering the Directive 98/58/EC regarding standards for the protection of farm rabbits [29]. Throughout the study period, rabbits were maintained in cages and the size of one cage containing 15 rabbits, was 204 cm in length, 88 cm in width and 29 cm in height. In order to ensure the welfare conditions required by current legislation, cage size was identical across all three groups [29,30,31]. The rabbits being maintained under household farming conditions the ambient temperature and natural photoperiod were not artificially regulated. The study was carried out from March to May, during which environmental conditions were favorable for rabbit rearing.
In the household farming conditions, rabbits are grown at a slower, natural rate without intensive fattening protocols. The research was carried out on a homogenous group of 45 rabbits, divided into three groups (control group—CG; group 1—G1; group 2—G2), with each group containing 15 rabbits, with the study having a duration of three months. The groups were uniform in age, being approximately three months old, with all rabbits being female. The rabbits were mixed breed, with similar constitution. At the start of the experiment, when rabbits were 90 days old, their mean live weight was 1119 ± 33 g, and the feeding trial continued for three months, allowing the animals to reach the target slaughter weight typical for household farming practices. So, prior to study commencement, all rabbits were weighed, and a mean weight was determined for each batch (CG—1127 ± 15 g; G1—1122 ± 50 g; G2—1109 ± 35 g).
In the household context, slaughtering typically occurs when rabbits reach approximately 3000 g body weight. So, all rabbits were slaughtered at 180 days of age at a local slaughterhouse according to Regulation (EU) No 1099/2009 and to the ANSVSA communicate on the production and marketing by direct sale and retail sale of poultry or rabbit meat obtained by small-scale producers [32,33]. Carcasses were dissected according to WRSA recommendations [34]. Muscle samples were taken from the Longissimus thoracis et lumborum (LTL) and thigh meat (THM) for proximate composition, fatty acid profile, and mineral content analysis.
It should be noted that this study is part of a broader research project and we confirm that no adverse effects on animal welfare or growth were observed during the experimental period, and all rabbits maintained good health and normal development throughout the study.

2.2. Feeding Diets

A distinct diet was chosen for each group, respecting the Nutrient Requirements of the Rabbits guideline [35,36]. The CG group was fed ad libitum basal diet (BD), consisting of alfalfa pellets obtained from the Best-Cuni Top Plus™ Company, Versele Laga, Romania. This feed formulation includes sunflower seeds, alfalfa, wheat gluten feed, and various bran types, such as wheat and spelt. Additionally, it features cracked oilseeds, beet molasses and palm kernel cake. The feed also contains several additives, including vitamins: Vitamin A (10,000 UI), Vitamin D3 (900 UI), Vitamin E (80 mg); minerals: iron (80 mg), iodine (0.30 mg), cobalt (0.10 mg), copper (10 mg), manganese (30 mg), zinc (70 mg), selenium (0.10 mg) and other additives such as Fructooligosaccharides (FOS).
G1 was fed ad libitum BD complemented with Supplement 1 (S1), composed of 20 g linseed meal (Hypericum Impex SRL, Baia Sprie, Romania), 30 g of fodder yeast (Cordostef S.R.L., Focsani, Romania) and 200 g of ground maize, ensuring homogenization and integration of components.
G2 was fed ad libitum BD and added Supplement 2 (S2), containing 50 g of a pre-mixture of selenium yeast and linseed meal and 200 g of ground maize. The prepared-mixture (PM) (composed of linseed meal from organic seeds, selenium yeast, and calcium fructoborate) was manufactured by Hypericum Impex SRL, Romania, in a controlled environment [37], by combining 5 Kg linseed meal with 750 mg concentrated elemental boron from calcium fructoborate (150 ppm/Kg feed) and 5 mg concentrated elemental selenium from selenium yeast (1 ppm/Kg feed).
Water was provided ad libitum throughout the study period via automatic nipple drinkers. The rabbits were manually fed daily with the respective experimental diets, which were freshly prepared by thoroughly mixing the supplements (linseed meal, fodder yeast, or selenium yeast) with a portion of ground corn and the basal pelleted feed. This method ensured even distribution of the additives and consistent intake across all animals within each group.

2.3. Chemical Analysis of Feeds

Throughout the study, samples from each feed type were collected and sent to the Chemical Analysis Laboratory of the Animal Nutrition Department, Faculty of Veterinary Medicine, Timisoara, Romania, for processing and analysis.
The crude chemical composition was determined. The parameters analyzed for this purpose were the following: moisture (M%), dry matter (DM%), ether extract (EE%), crude protein (CP%), crude fiber (CF%) and nitrogen-free extract (NFE%). Regarding sample analysis, the protocols of standardized methods were performed considering the Association of Official Analytical Chemists [38], and adapted according to the recommendations of the equipment manufacturer (FOSS Analytics™, Hillerod, Denmark). The samples were analyzed using two technical replicates. The obtained results and the reported conclusions represented the arithmetic mean of values for each sample.
M% and DM% were determined by oven-drying samples at 105 °C using a Binder™ oven 09-11881 (Binder Inc.™, Neckarslum, Germany). The EE% was determined using the Soxhlet method applied using a FOSS™ 2055 analyzer (FOSS™ analytical solutions, Hillerod, Denmark). The Kjeldahl method was used to determine the CP% using FOSS™ 8400-8420 analyzer according to the manufacturer’s instructions. The standard method was used to determine crude fiber content using FOSS™ 2010 analyzer (FOSS™ analytical solutions, Hillerod, Denmark), that automatically have the analysis method set. NFE% was calculated by subtracting the values of other chemical constituents determined by chemical analysis from 100, using the following formula:
NFE% = 100 − (M% + CP% + EE% + CF%).
The nutritional value of feed used in the present study was calculated using following standardized Atwater formula, considering the Food and Agriculture Organization [39]:
Metabolizable energy:
ME kcal/kg = [(CP% × 4) + (EE% × 9) + (CF% × 4) + (NFE% × 4)] × 10.

2.4. Chemical Composition Analysis of Meat

Rabbit meat samples were collected from the Longissimus thoracis et lumborum (LTL) and thigh meat (THM), whereby a mean sample/animal was obtained. Meat samples were obtained from each group, and their chemical composition was analyzed to determine nutritional value (ME, kcal/Kg), including protein, fat, and total carbohydrates. Meat samples were analyzed using identical equipment as described for feed analysis.

2.5. Fatty Acids Analysis of Meat

To evaluate the quality of rabbit meat, a fatty acid analysis was performed in a specialized laboratory, adhering to standard manufacturer-recommended conditions. The fatty acids extracted from total lipids were analyzed as fatty acid methyl esters (FAMEs) after derivatizing 0.1 g of lipids with 3 mL of a 20% boron trifluoride-methanol solution for one hour at 80 °C in an ultrasonic bath. Following this process, 2.5 mL of a 10% NaCl solution was added, and FAMEs were extracted with 2 mL of hexane. The organic layer was isolated through centrifugation at 3000 rpm for 15 min.
The main saturated (omega-3) and unsaturated fatty acids (omega-6) were identified using a gas chromatography-mass spectrometer (Shimadzu™ HP6890 series®, Shimadzu Co.™, Kyoto, Japan). The temperature program initiated at 140 °C for 10 min, then increased by 7 °C/min until reaching 250 °C, where it held for an additional 10 min, resulting in a total run time of 35.71 min. Subsequently, 2 µL of each sample were injected into the GC-MS, connected to a Hewlett Packard™ 5973® mass-selective detector (Hewlett Packard™, Palo Alto, CA, USA) and utilizing a Factor Four® VF 35 ms silica 30 × 0.25 mm column (Agilent Technologies™, Santa Clara, CA, USA) made of 5% phenyl methyl polysiloxane, with a film thickness of 0.25 µm, conforming to the manufacturer’s operating conditions. FAME peaks were identified using the NIST05 library and quantified by area normalization, reporting each compound’s area in relation to the total area of all identified constituents in the chromatograms [40].

2.6. Meat Mineral Content Analysis

The meat mineral content was also analyzed and accredited laboratory performed the analyses under conditions aligned with manufacturer-recommended procedures. The calcium, magnesium, phosphorus, potassium, iron, zinc, copper, and manganese levels were analyzed using atomic absorption spectroscopy (AAS) in a Varian Spectra® 240 FS spectrophotometer (Agilent Technologies™, Santa Clara, CA, USA) with an air: acetylene ratio of 13.50:2 and a nebulizer absorption rate of 5 L/min. The analysis of elements and the working conditions of the equipment were according to the manufacturer’s instructions.

2.7. Statistical Analysis of Data

All data were statistically processed using ANOVA tests. Statistical correlations and descriptive statistics were also applied. Differences were considered statistically significant when p < 0.05. In addition, t-tests were used to assess pairwise comparisons, and positive or negative correlations were calculated between the nutritional value of the administered diets and the fatty acid and mineral content of the rabbit meat samples analyzed in this study using Microsoft Excel Data Analysis (version Microsoft Office Professional Plus 2021).

3. Results

3.1. Chemical Analysis of Feeds

Results for chemical analyses of the varying rabbit feeds used in this study are presented in Table 1 below. The results are expressed as wet basis.
Results revealed that chemical components differed, considering the composition of feed mixtures. The CP% of the diet fed to GC, G1, and G2 were 15.31, 22.25, and 17.42%, respectively. The S1-fed to G1—consisting of a linseed meal, ground corn, and fodder yeast—had CP% per component of 25.62%, 7.04%, and 46.69%, respectively. The S2-fed G2—containing PM and ground corn—had CP% per component of 19.9% and 7.04%, respectively (Table 1).
Peak EE% was observed in the PM (21.87%), owing to a higher concentration of linseed meal, which had 15.76% fat, followed by the S2-fed G2 (10.86%). EE% for S1-fed G1 and basic diet were 7.08 and 5.88%, respectively (Table 1).
In terms of crude fiber, the PM had peak value of 30.55%, followed by the S2-fed G2, with a fiber percentage of 28.38%, and the S1-fed G1 having 24.40% CF. Furthermore, the basic diet (consisting of alfalfa pellets) had a fiber value of 18.38%, while linseed meal had 9.29% CF. Ground corn had the lowest CF% (3.50%) (Table 1).
The NFE for rabbit feed components included in the study ranged from 39.32 to 73.06%, with PM value at 15.85%, whereas basic diet PM was 64.42%. Furthermore, NFE for the S1-fed G1 and S2-fed G2 were 31.74 and 24.20%, respectively (Table 1).
Regarding the energy value of the investigated diets, by comparing the results obtained across all dietary datasets, it can be observed that peak ME value was identified for the S2-fed G2 group, followed by the basic diet group (3703.6 kcal/Kg). The lowest ME was observed in the S1-fed G1 group (3473.2 kcal/Kg). The energy content of PM was determined as 4613.1 kcal/Kg (Table 1).

3.2. Meat Crude Chemical Composition Analysis

These determinations aimed to investigate the protein, fat, carbohydrate, and energy content of all rabbit meat samples, with results highlighted in Figure 1.
There were significant correlations between the protein/fat contents of the diets, and the meat chemical composition, considering energy value based upon fat content. Evaluation of the data showed that the meat protein value was not modified by the feed supplements in the diets of experimental groups 1 and 2, the values being similar—21.57% and 21.56% respectively. Instead, the fat content was higher in the test groups, with a value of 4.17% for G1 and 4.27% for G2, which were higher than the fat content of the meat from the rabbits in the CG (3.34%). However, meat energy values for meat samples from the CG, G1, and G2 groups were 116.73, 111.74, and 112.58 kcal/100 g of meat. The energy in CG meat was the highest compared with those in G1 and G2, regardless of their higher fat contents.

3.3. Meat Fatty Acids Analysis

In order to obtain further in-depth analysis of the quality of rabbit meat samples, saturated and unsaturated fatty acid analysis was carried out, and the mean values obtained for each group determined, expressed as % of total fatty acids, and highlighted in Table 2 and Figure 2 below.
Comparing the saturated fatty acid values of the two experimental groups—and taking into account the diet received by each group (such as the higher amount of linseed meal added to G2)—overall demonstrated the lower saturated fatty acid values in rabbit meat samples derived from G2, when compared to G1-derived meat samples. Such datasets are important in highlighting the fact that rabbit dietary supplementation with linseed meal ultimately results in lower concentrations of pro-inflammatory fatty acids within rabbit meat, like omega-6 fatty acids, particularly arachidonic acid.
The results also revealed that CG had the lowest polyunsaturated fatty acid content, with alpha-linolenic and linoleic acid content levels at 7.793 and 12.213%, respectively. Contrary to the results for saturated fatty acids, peak polyunsaturated fatty acid contents were observed in G2, when compared with those of G1, with omega-3 and omega-6 levels of 12.326% and 18.382%, respectively, in the G2 rabbit meat sample group. Furthermore, oleic acids/omega-9 in G2, CG, and G1 were 29.976%, 20.148%, and 25.066%, respectively. There were also significant differences between the total polyunsaturated fatty acid content observed in CG (53.52%), G1 (80.4%), and G2 (95.57%) (Figure 3). Detailed statistical differences are available in the corresponding Table 2 and Table 3.
Correlation analyses across the varying chemical composition of the diets fed to the different rabbit groups, and polyunsaturated fatty acid content revealed significant correlations between the EE% and CF% content of the feeds and the fatty acids analyzed, with CF having the strongest influence. These findings highlight the influence of the individual animal’s diet on the calorific value of its meat, within the three investigated groups in this study (Figure 4).

3.4. Meat Mineral Content Analysis

In addition to lipid profiling, analyses of the mineral content of all rabbit meat samples obtained from this study were also carried out (see Table 3).
Peak Ca, Mg, P, and K levels were observed in G2, with 22,132.50 (Ca), 23,017.69 (Mg), 28,7322.01 (P), and 38,2655.16 (K) ppm, respectively, probably owing to the increased content of macro- and micro-elements in linseed meal, and calcium fructoborate (Figure 3).
Furthermore, when comparing the mineral content of CG with that of G1, dietary supplementation (for G1) increased mean levels of Ca, Mg, P and K, recording 19,108.48 (Ca), 20,008.90 (Mg), 259,416.36 (P), and 377,426.27 (K) ppm, respectively, due to the higher mineral content present in fodder yeast (values noted on the product label).
Statistically significant differences (p < 0.05) were also found between the values of each mineral element investigated across all investigated groups. In addition, a positive correlation was also observed between the CF% content of the diets and overall total mineral values within rabbit meat samples, highlighting that fibers ensure enhanced digestion and absorption of minerals (Table 1 and Table 3).

4. Discussion

There was a significant difference (p < 0.05) in protein content between the group fed with S1 (supplemented with fodder yeast) and the group fed with S2 (containing a higher proportion of linseed meal), with the S1-fed group showing a higher crude protein level. In contrast, the S2-fed group exhibited the highest fat and fiber contents among the experimental groups. The control group, which received only alfalfa pellets, consistently showed the lowest levels of protein, fat, and fiber, confirming the influence of dietary supplementation on the chemical composition of the feeds. These findings highlight the importance of evaluating feed composition to ensure it meets the nutritional requirements necessary for optimal meat production. Overall, the study demonstrated a positive correlation between the nutritional quality of the diets and the specific feed supplements used.
The results of the meat chemical analysis observed in the present study could be correlated with the nutritional contents of the diets evaluated. Meat from the CG group, fed only with alfalfa pellets, had the highest calorific value. Contrastingly, in G1, where the diet was supplemented with 20 g linseed meal and 30 g fodder yeast, this group had the highest protein content and lowest meat caloricity when compared to the other groups. In G2, where the diet was supplemented with linseed meal (50 g), this had lower selenium yeast levels and higher EE content in comparison to other groups. Furthermore, the meat nutritional content in G2 was higher than that of G1, though was lower than for CG, indicating the positive effect of dietary supplementation with linseed meal on the calorific value of rabbit meat, and the importance of the protein content of the diet (by supplementation with fodder yeast) on meat calorific value, in order to obtain healthier quality rabbit meat for human consumption. The two feed supplements used in this study, fodder yeast and selenium yeast, played distinct roles in influencing rabbit meat quality. Fodder yeast, used in the G1 group, primarily served as a natural source of high-quality protein, essential amino acids, and B-group vitamins, contributing to improved protein deposition and potentially enhancing the amino acid profile of the meat. In contrast, selenium yeast, used in the G2 group, acted mainly as an organic selenium source. Selenium is a key trace element with important antioxidant properties, and its supplementation has been associated with increased selenium deposition in tissues, leading to reduce the oxidative stress that may contribute to a more favorable fatty acid profile by preserving polyunsaturated fatty acids from oxidation. Thus, while both supplements improved meat quality, they did so through different biochemical mechanisms: fodder yeast by enhancing protein synthesis and nutritional value, and selenium yeast by boosting antioxidant defenses.
Following results, the saturated fatty acid content for CG was lower than for the other experimental groups. There was a positive correlation between saturated fatty acid content and the basic diet fed to the CG. However, there was a significant difference (p < 0.05) in the saturated fatty acid contents observed between the two groups. Most of the saturated fatty acids analyzed had higher concentrations within G1 rabbit meat samples.
The polyunsaturated fatty acids were significantly higher in G2 and G1, when compared to CG, indicating the benefit of dietary supplementing with linseed meal. Linseed is a rich source of unsaturated fatty acids and contributes significantly to rabbit meat quality [20]. Linseed meal supplementation in the rabbit diet (20 and 50 g in G1 and G2, respectively) increased polyunsaturated fatty acid levels. Furthermore, selenium yeast in the G1 group increased polyunsaturated fatty acid accumulation in such rabbit meat samples. Omega-3 and omega-6 fatty acids, being essential fatty acids, must be provided by the diet. Consequently, rabbit meat enriched in these compounds is an excellent and functional food source for the human consumer.
The rabbit meat total mineral content observed in G2, G1, and CG were 720.99, 681.75 and 603.71 mg/g, respectively, indicating a positive influence of rabbit dietary supplementation on meat quality, when considering nutrient content (see Table 3).
To the best of the authors’ knowledge, the dietary supplementation combinations and percentages employed in this study were first-investigated within this research field. However, the influence of various supplements (including linseed meal, fodder yeast, or selenium yeast) on rabbit meat quality and production indices has been investigated in several studies [41]. Previous studies have demonstrated that sole dietary supplementation with linseed meal in rabbit diets improves immune responses by reducing mortality. In those studies, dietary supplementation with linseed meal improved nutritional parameters, such as weight gain, mean daily weight gain, feed conversion rate, and significantly increased the level of polyunsaturated fatty acids in the meat of investigated rabbits [42,43,44,45]. Additionally, studies conducted on feeding rabbits solely with yeast revealed increased productivity and reduced mortality. Dietary supplementation with yeast alone stimulates bacterial activity and balances the microbiota of the terminal gut, improving nutrient absorption, maintaining optimal pH and reducing the risk of nutritional deficiencies [46]. Several separate studies investigated the supplementing of rabbit feed with yeast. A most recent study, conducted in 2021, in Poland, evaluated the effect of selenium yeast supplementation at different feed ratios on the fatty acid profile of the liver and pulp muscle in rabbits [40]. The results revealed that selenium yeast administration significantly stimulated the accumulation of omega-3 fatty acids in the liver and muscle, proving that supplementation of the feed diet with selenium yeast improved rabbit meat nutritional value [44].
Dalle Zotte et al. (2018) investigated the effects of different concentrations of linseed meal on rabbit meat quality and lipid profile. The study was carried out on growing rabbits, for a fixed period and under controlled conditions. Their results revealed that linseed application decreased the levels of saturated fatty acids stored in the muscles, and significantly increased polyunsaturated fatty acid content, particularly for omega-3 and omega-6 fatty acids [47], consistent with the results of the present study (Table 2).
The increase in polyunsaturated fatty acids with linseed application has been reported previously in other studies. Bianchi et al. (2009) noted an increase in saturated and polyunsaturated fatty acids in rabbits fed a diet containing 3% linseed, with a 27.91% mean of omega-3 fatty acid content—compared to 23.75% in their CG group [48].
A previous study fed three groups of rabbits with separate diets, whereby the CG rabbits were fed a basal diet, and G2 and G3 groups were fed diets with 3.5% and 7% linseed contents, respectively. Their results revealed an increase in unsaturated fatty acids in the lower pulp muscle, on comparison to CG rabbits [49], due to the high alpha-linolenic and linoleic acid content in linseed and the low saturated fatty acids in the feed mixes, consistent with this study’s results. In another study, rabbit groups fed high-fat feeds (linseed, linseed oil, or sunflower seeds) had lower saturated fatty acid values in comparison to other groups [50].
Several separate studies also revealed the effects of selenium supplements in rabbit diets, including selenium yeast, sodium selenite, and selenium-enriched algae. Marounek et al. (2010) concluded that selenium dietary supplementation in rabbits accumulated selenium in the musculature, improving meat quality [51]. Comparable results were obtained by Abdel-Khalek et.al. (2017) after feeding young rabbits with selenium- and vitamin E-based diets, in order to observe the effects of feeds on carcass quality, growth performance, and blood parameters [52]. Their results exhibited increased feed conversion rate in rabbits fed selenium-enriched feed, consistent with the results obtained by dos Santos et al. (2022), where selenium yeast supplementation in rabbit rations improved selenium uptake in muscle fibers [53].
However, other previous studies have revealed that dietary supplementation with yeast in rabbits has no considerable effect on meat quality. Rotolo et al. (2014) investigated the effects of dietary supplementation with different amounts of yeast in rabbits. Their results revealed that the application of fodder yeast had no significant difference on productive performance, carcass characteristics, meat quality, or fiber digestibility coefficients at higher fodder yeast concentrations [54]. Another study reported positive correlations between feeding an increased amount of yeast feed to rabbits, and improvement of fiber digestion coefficient and feed conversion ratio of the experimental groups, in comparison to the control group [55].
The findings from the present study underline the correlation between rabbit feed composition and rabbit meat quality, consistent with results from previous studies. However, most study limitations derived from the reduced number of rabbits and the sole gender included in the study. Furthermore, the environmental conditions under which the rabbits were raised and the genetics of the common breed of rabbit might have influenced the results of this study. Notwithstanding such limitations, household conditions are representative of the real-world practices of rabbit farming. The findings can inform rabbit meat producers regarding the best implementations in terms of diet. This supplement mixture was not reported before in rabbit meat production. Thus, the results obtained can be used by reduced-scale rabbit meat producers, practicing veterinarians, medical practitioners, and consumers, for the prevention of metabolic disorders or as an adjuvant in the treatment of various chronic diseases.
However, there are some limitations of this study. First, the small number of rabbits and the gender, with only does being included in the study, might have introduced a bias in the interpretation of the date. Second, the environmental conditions under which the rabbits were raised could affect the results. Lastly, the genetics of the common breed of rabbit might influence the results of the study. Also, a limitation of the present study is that selenium concentration in meat was not directly measured. Future research should include selenium quantification to better understand the relationship between dietary selenium supplementation and meat quality parameters. However, our research has its strength. The house hold conditions are representative of the real-world practices of rabbit farming. The findings can inform rabbit meat producers about the best implementations in terms of diet. This supplement mixture was not reported before in rabbit meat production.
Research into combining linseed meal, feed yeast, and selenium yeast can lead to synergistic effects, improving the overall nutrient absorption and meat quality in rabbits. Future studies could focus on optimizing the ratios of these supplements to maximize their benefits. With rising consumer demand for functional foods, further research can investigate the health benefits of rabbit meat enriched with omega-3 fatty acids from linseed meal and antioxidant properties from selenium yeast. This could position rabbit meat as a health-oriented option in the market.
Continued exploration into the impact of these dietary supplements on meat traits such as tenderness, flavor, and juiciness could provide insights into achieving premium rabbit meat. Understanding consumer preferences will also guide formulations aimed at enhancing specific meat qualities. Investigating the effects of these supplements on rabbit health such as immunity and stress resilience will provide a holistic view of their benefits. Enhancing rabbit welfare could improve meat quality and productivity.

5. Conclusions

Dietary supplementation with linseed, fodder yeast, and selenium yeasts increased the nutritional value of rabbit meat in this study, which proved to be dietetic due to low calorific content. Furthermore, feeding rabbits with linseed meal and selenium yeast significantly increased polyunsaturated fatty acid and mineral content in rabbit meat, demonstrating the beneficial effects of linseed meal, yeast feed supplements, and selenium yeast on rabbit meat quality. Therefore, the study results suggest that increasing the amount of polyunsaturated fatty acids in rabbit meat could reduce the risk of nutritional-based diseases. Rabbit meat can be an alternative to various animal proteins, being low in calorific value due to its qualitative protein content, and can be considered as a functional food. The meat from rabbits fed with dietary supplements rich in fatty acids (omega-3) can be considered a healthy food, by reducing the amount of pro-inflammatory omega 6 fatty acids. Rabbit meat also has a high mineral content, particularly in calcium and phosphorus, positioning it as a valuable and health-promoting food source. In conclusion, rabbit meat, particularly when supplemented with linseed, fodder yeast, and selenium yeasts, is an exceptional functional food, with a low-calorie profile and high-quality protein content.

Author Contributions

I.H. and A.-M.P.: conceptualization. I.H.: methodology and investigation. I.H. and A.-M.P.: formal analysis. I.H., A.-M.P. and E.T.: writing-original draft preparation. I.H. and A.-M.P.: Writing, review, editing and supervision. All authors have read and agreed to the published version of the manuscript.

Funding

The article publishing charge is supported by the University of Life Sciences “King Mihai I” from Timisoara, Romania.

Institutional Review Board Statement

The study followed the guidelines of the Declaration of Helsinki and was conducted in accord-ance with the proper procedures of the University Veterinary Clinics, Faculty of Veterinary Medicine Timișoara, granted by the Ethics Committee under protocol number 34/1.12.2012 of the Romanian Veterinary College.

Informed Consent Statement

Not applicable.

Data Availability Statement

The data supporting the findings of the study are available within the article.

Conflicts of Interest

The authors declare no conflict of interest.

References

  1. Capra, G.; Martínez, R.; Fradiletti, F.; Cozzano, S.; Repiso, L.; Márquez, R.; Ibáñez, F. Meat quality of rabbits reared with two different feeding strategies: With or without fresh alfalfa ad libitum. World Rabbit Sci. 2013, 21, 23–32. [Google Scholar] [CrossRef]
  2. Dalle Zotte, A. Dietary advantages: Rabbit must tame consumers. Viandes Prod. Carnés 2004, 23, 161–167. [Google Scholar]
  3. Hernandez, P.; Gondret, F. Rabbit meat quality. In Recent Advances in Rabbit Sciences; COST Action; COST: Brussels, Belgium, 2006. [Google Scholar]
  4. Nistor, E.; Bampidis, V.; Păcală, N.; Pentea, M.; Tozer, J.; Prundeanu, H. Nutrient content of rabbit meat as compared to chicken, beef and pork meat. J. Anim. Prod. Adv. 2013, 3, 172–176. [Google Scholar] [CrossRef]
  5. Dalle Zotte, A. Main factors influencing the rabbit carcass and meat quality. In Proceedings of the 7th World Rabbit Congress, Valencia, Spain, 4–7 July 2000. [Google Scholar]
  6. Lombardi-Boccia, G.; Lanzi, S.; Aguzzi, A. Aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. J. Food Compos. Anal. 2005, 18, 39–46. [Google Scholar] [CrossRef]
  7. Maertens, L.; Coudert, P. Recent Advances in Rabbit Sciences; COST Action; COST: Brussels, Belgium, 2006. [Google Scholar]
  8. de Blas, C.; Wiseman, J. Nutrition of the Rabbit, 2nd ed.; CABI: Wallingford, UK, 2020; ISBN 978-1-78924-127-3. [Google Scholar]
  9. Petrescu, D.C.; Petrescu-Mag, R.M. Consumer behaviour related to rabbit meat as functional food. World Rabbit Sci. 2018, 26, 321–333. [Google Scholar] [CrossRef]
  10. Blaga, B.C.; Burny, P. Rabbit production and rabbit market in Romania: The most frequent breeds, half-breeds and their characterization. Rabbit Genet. 2014, 4, 1–14. [Google Scholar]
  11. McNitt, J.; Patton, N.; Lukefahr, S.; Cheeke, P.R. Rabbit Production, 9th ed.; CAB International: Wallingford, UK, 2013. [Google Scholar]
  12. Siudak, Z.; Pałka, S. Rabbit meat as functional food. Rocz. Nauk. Zootech. 2022, 49, 127–139. [Google Scholar]
  13. Corpet, D.E. Red meat and colon cancer: Should we become vegetarians, or can we make meat safer? Meat Sci. 2011, 89, 310–316. [Google Scholar] [CrossRef]
  14. Pla, M.; Pascual, M.; Ariño, B. Protein, fat and moisture content of retail cuts of rabbit meat evaluated with the NIRS methodology. World Rabbit Sci. 2004, 12, 149–158. [Google Scholar] [CrossRef]
  15. Mensah, A.; Adams, F.; Stephen, P.; Afriyie, O.S. Prospects for commercialization of rabbit production in Africa: Empirical evidence from Ghana. Clean. Circ. Bioeconomy 2024, 1, 100–122. [Google Scholar] [CrossRef]
  16. Hernández, P.; Xicato, G.; Trocino, A.; Lukefahr, S. Enhancement of nutritional quality and safety in rabbit meat. Agric. Food Sci. 2008, 1, 1287–1299. [Google Scholar]
  17. Bordignon, F.; Trocino, A.; Marín García, P.J.; Larsen, T.; Zardinoni, G.; Molin, M.; Birolo, M.; Stevanato, P.; Xiccato, G. Chlorella and vegetable oil inclusion in diets for growing rabbits: Effects on growth, digestibility, plasma metabolites, and caecal fermentations and microbiota. Animal 2024, 18, 101365. [Google Scholar] [CrossRef] [PubMed]
  18. Agradi, S.; Sulce, M.; Menchetti, L.; Vigo, D.; Castrica, M.; Barbato, O.; Andoni, E.; Quattrone, A.; Munga, A.; Marongiu, M.L.; et al. Dietary supplementation with n-3 polyunsaturated fatty acids: Effects on reproductive and productive performance and meat quality in rabbit breeding. Anim. Nutr. 2023, 14, 70–78. [Google Scholar] [CrossRef] [PubMed]
  19. Agradi, S.; Draghi, S.; Cotozzolo, E.; Barbato, O.; Castrica, M.; Quattrone, A.; Sulce, M.; Vigo, D.; Menchetti, L.; Ceccarini, M.R.; et al. Goji berries supplementation in the diet of rabbits and other livestock animals: A mini-review of the current knowledge. Front. Vet. Sci. 2021, 8, 823589. [Google Scholar] [CrossRef]
  20. Bayrak, A.; Kiralan, M.; Ipek, A.; Arslan, N.; Cosge, B.; Khawar, K.M. Fatty acid compositions of linseed (Linum usitatissimum L.) genotypes of different origin cultivated in Turkey. Biotechnol. Biotechnol. Equip. 2010, 24, 1836–1842. [Google Scholar] [CrossRef]
  21. Ramcharitar, A.; Badrie, N.; Mattfeldt-Beman, M.; Matsuo, H.; Ridley, C. Consumer acceptability of muffins with flaxseed (Linum usitatissimum). J. Food Sci. 2005, 70, S504–S507. [Google Scholar] [CrossRef]
  22. Wirkijowska, A.; Zarzycki, P.; Sobota, A.; Nawrocka, A.; Blicharz-Kania, A.; Andrejko, D. The possibility of using by-products from the flaxseed industry for functional bread production. LWT 2020, 118, 108860. [Google Scholar] [CrossRef]
  23. Gao, Y.; Liu, T.; Su, C.; Li, Q.; Yu, X. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chem. X 2022, 13, 100267. [Google Scholar] [CrossRef]
  24. Patterson, R.; Rogiewicz, A.; Kiarie, E.G.; Slominski, B.A. Yeast derivatives as a source of bioactive components in animal nutrition: A brief review. Front. Vet. Sci. 2023, 9, 1067383. [Google Scholar] [CrossRef]
  25. EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP); Rychen, G.; Aquilina, G.; Azimonti, G.; Bampidis, V.; Bastos, M.d.L.; Bories, G.; Chesson, A.; Cocconcelli, P.S.; Flachowsky, G.; et al. Safety and efficacy of selenium-enriched yeast (Saccharomyces cerevisiae CNCM I-3399) for all animal species. EFSA J. 2017, 15, e04937. [Google Scholar] [CrossRef]
  26. Martiniano, S.E.; Fernandes, L.A.; Alba, E.M.; Philippini, R.R.; Tabuchi, S.C.T.; Kieliszek, M.; dos Santos, J.C.; da Silva, S.S. A new approach for the production of selenium-enriched and probiotic yeast biomass from agro-industrial by-products in a stirred-tank bioreactor. Metabolites 2020, 10, 508. [Google Scholar] [CrossRef] [PubMed]
  27. EFSA Panel. Scientific opinion on the use of selenium-enriched yeast as a source for selenium added for nutritional purposes in foods for particular nutritional uses and food supplements. EFSA J. 2008, 6, 766. Available online: https://www.efsa.europa.eu/en/efsajournal/pub/766 (accessed on 28 April 2025).
  28. Lu, J.; Qu, L.; Ma, M.; Li, Y.F.; Wang, X.G.; Yang, Z.; Wang, K. Efficacy evaluation of selenium-enriched yeast in laying hens: Effects on performance, egg quality, organ development, and selenium deposition. Poult. Sci. 2020, 99, 6267–6277. [Google Scholar] [CrossRef] [PubMed]
  29. Council Directive 98/58/EC of 20 July 1998 concerning the protection of animals kept for farming purposes. Official Journal European Communities. 1998. Available online: https://eur-lex.europa.eu/eli/dir/1998/58/oj (accessed on 28 April 2025).
  30. European Parliament. P8_TA(2017)0077-Minimum standards for the protection of farmed rabbits. Official Journal European Union. 2017. Available online: https://lege5.ro/en/Gratuit/gm3tmmbqha2a (accessed on 28 April 2025).
  31. EFSA Panel on Animal Health and Welfare (AHAW); Saxmose Nielsen, S.; Alvarez, J.; Bicout, D.J.; Calistri, P.; Depner, K.; Drewe, J.A.; Garin-Bastuji, B.; Rojas, J.L.G.; Schmidt, C.G.; et al. Health and welfare of rabbits farmed in different production systems. EFSA J. 2020, 18, e05944. [Google Scholar]
  32. Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing. Official Journal European Union. 2009. Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32009R1099 (accessed on 28 April 2025).
  33. ANSVSA. Slaughter centers for birds and rabbits at the level of sanitary and veterinary registered farms will be able to continue their activity after 31 December 2020. ANSVSA Off. Announc. 2020. Available online: https://www.ansvsa.ro/ (accessed on 28 April 2025).
  34. Blasco, A.; Ouhayoun, J. Harmonization of criteria and terminology in rabbit meat research: Revised proposal. World Rabbit Sci. 1996, 4, 93–99. [Google Scholar] [CrossRef]
  35. National Research Council. Nutrient Requirements of Rabbits, 2nd ed.; National Academies Press: Washington, DC, USA, 1977. [Google Scholar]
  36. Mayer, J. Nutrition of rabbits. In MSD Veterinary Manual; Merck & Co., Inc.: Rahway, NJ, USA, 2021. [Google Scholar]
  37. Hypericum Impex. Tratamente și Remedii Naturiste 100% Naturale. Available online: https://hypericumimpex.ro/ (accessed on 28 April 2025).
  38. AOAC International. Official Methods of Analysis, 22nd ed.; AOAC International: Rockville, MD, USA, 2023. [Google Scholar]
  39. FAO Council. Calculation of the Energy Content of Foods: Energy Conversion Factors. Available online: https://www.fao.org/4/Y5022E/y5022e04.htm (accessed on 28 April 2025).
  40. Poșta, D.S.; Radulov, I.; Cocan, I.; Berbecea, A.A.; Alexa, E.; Hotea, I.; Iordănescu, O.A.; Băla, M.; Cântar, I.C.; Rózsa, S.; et al. Hazelnuts (Corylus avellana L.) from spontaneous flora of western Romania: A source of nutrients for locals. Agronomy 2022, 12, 214. [Google Scholar] [CrossRef]
  41. Prates, J.A.M. Enhancing meat quality and nutritional value in monogastric livestock using sustainable novel feed ingredients. Foods 2025, 14, 146. [Google Scholar] [CrossRef]
  42. Fehri, N.E.; Contò, M.; Castrica, M.; Quattrone, A.; Renzi, G.; Di Giovanni, S.; Agradi, S.; Vigo, D.; Brecchia, G.; Menchetti, L.; et al. Effects of diets containing extruded linseed and Padina pavonica algae on meat rabbit: Carcass performance and meat quality. Foods 2025, 14, 274. [Google Scholar] [CrossRef]
  43. El-Gindy, Y.M. The impact of enriching heat-stressed rabbit diets with flaxseed oil with/without allicin, lycopene, or punicalagin on antioxidative status and meat omega-3. BMC Vet. Res. 2025, 21, 187. [Google Scholar] [CrossRef]
  44. Czauderna, M.; Białek, M.; Białek, A.; Karpińska, M. Diet supplemented with lycopene and selenized yeast changes fatty acids in liver and muscle of rabbits. Livest. Sci. 2021, 250, 104598. [Google Scholar] [CrossRef]
  45. Tariq, M.; Khan, M.; Sameen, A.; Mehr-un-Nisa. Enrichment of flaxseed for developing functional rabbit meat. Sarhad J. Agric. 2015, 31, 70–74. [Google Scholar]
  46. Kimsé, M.; Bayourthe, C.; Monteils, V.; Fortun-Lamothe, L.; Cauquil, L.; Combes, S.; Gidenne, T. Live yeast stability in rabbit digestive tract: Consequences on cecal ecosystem, digestion, growth and digestive health. Anim. Feed. Sci. Technol. 2012, 173, 235–243. [Google Scholar] [CrossRef]
  47. Dalle Zotte, A.; Cullere, M.; Martins, C.; Alves, S.P.; Freire, J.P.B.; Falcão-e-Cunha, L.; Bessa, R.J. Incorporation of black soldier fly larvae fat or extruded linseed in diets of growing rabbits and their effects on meat quality traits. Meat Sci. 2018, 146, 50–58. [Google Scholar] [CrossRef]
  48. Bianchi, M.; Petracci, M.; Cavani, C. The influence of linseed on rabbit meat quality. World Rabbit Sci. 2009, 17, 97–107. [Google Scholar] [CrossRef]
  49. Tariq Rizwan, M.; Issa Khan, M.; Ahmad, Z.; Ahmed, S.; Sameen, A.; Sameem Javed, M. Development of healthier rabbit meat by supplementation of linseed in the feed and its impact on human blood lipid profile. J. Food Process. Preserv. 2017, 41, e13194. [Google Scholar] [CrossRef]
  50. Mattioli, S.; Castellini, C.; Mancini, S.; Roscini, V.; Cartoni Mancinelli, A.; Cotozzolo, E.; Pauselli, M.; Dal Bosco, A. Effect of trub and/or linseed dietary supplementation on oxidative status and meat quality in rabbits. Meat Sci. 2020, 163, 108061. [Google Scholar] [CrossRef]
  51. Marounek, M.; Dokoupilová, A.; Volek, Z.; Hoza, I. Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae. World Rabbit Sci. 2009, 17, 207–212. [Google Scholar] [CrossRef]
  52. Abdel-Khalek, A.M.; Rabie, T.; Kamal, M. Effect of antioxidant and tannin supplementation on growing rabbit performance during summer season. In Proceedings of the 11th World Rabbit Congress, Qingdao, China, 15–18 June 2016; pp. 15–18. [Google Scholar]
  53. dos Santos, J.J.A.; Pascoal, L.A.F.; Grisi, C.V.B.; Santos, V.C.; de Santana Neto, D.C.; Jordão Filho, J.; Herminio, M.P.F.; Dantas, A.F. Soybean oil and selenium yeast levels in rabbit diet: Performance and meat oxidative stability. Livest. Sci. 2022, 263, 105021. [Google Scholar] [CrossRef]
  54. Rotolo, L.; Gai, F.; Peiretti, P.G.; Ortoffi, M.; Zoccarato, I.; Gasco, L. Live yeast supplementation in fattening rabbit diets: Effects on performance and meat quality. Livest. Sci. 2014, 162, 178–184. [Google Scholar] [CrossRef]
  55. Tag El Din, N. Effect of dry live yeast inclusion in fattening rabbit diets on productive performance and digestibility of nutrients. Egypt. J. Rabbit. Sci. 2019, 29, 219–233. [Google Scholar] [CrossRef]
Applsci 15 05427 g001
Figure 1. Chemical composition of rabbit meat for the study groups with SD. protein, fats and carbohydrates values are expressed as %.
Figure 1. Chemical composition of rabbit meat for the study groups with SD. protein, fats and carbohydrates values are expressed as %.
Applsci 15 05427 g001
Applsci 15 05427 g002
Figure 2. Polyunsaturated fatty acid content of rabbit meat. fatty acid values are expressed as % of total fatty acids. POA—palmitoleic acid; OA—oleic acid; LA—linoleic acid; GLA—gamma linolenic acid; ARA—arachidonic acid; ALA—alpha linolenic acid; EPA—eicosapentaenoic acid; DHA—docosahexaenoic acid.
Figure 2. Polyunsaturated fatty acid content of rabbit meat. fatty acid values are expressed as % of total fatty acids. POA—palmitoleic acid; OA—oleic acid; LA—linoleic acid; GLA—gamma linolenic acid; ARA—arachidonic acid; ALA—alpha linolenic acid; EPA—eicosapentaenoic acid; DHA—docosahexaenoic acid.
Applsci 15 05427 g002
Applsci 15 05427 g003
Figure 3. The nutrient improvements across the study groups (CG, G1, and G2) with SD.
Figure 3. The nutrient improvements across the study groups (CG, G1, and G2) with SD.
Applsci 15 05427 g003
Applsci 15 05427 g004
Figure 4. Comparison of rabbit meat caloricity across diet groups (CG, G1, and G2) with SD.
Figure 4. Comparison of rabbit meat caloricity across diet groups (CG, G1, and G2) with SD.
Applsci 15 05427 g004
Table 1. Chemical composition analysis of the studied feeds.
Table 1. Chemical composition analysis of the studied feeds.
Feed/AnalysisDM%M%CP%EE%CF%NFE%ME kcal/kg
Basic feed/alfalfa89.7610.2415.315.8818.3864.423703.6
S1 for G185.9914.0122.257.0824.4031.743473.2
S2 for G284.5415.4617.4210.8628.3824.203756.6
Ground corn85.6814.327.042.33.5073.063405.4
Linseed meal91.498.5125.6215.769.2946.994318.8
Fodder yeast91.188.8246.691.225.6039.323541.2
PM (linseed meal + selenium yeast)91.258.7519.921.8730.5515.854613.1
S1—supplement 1 for group 1; S2—supplement 2 for group 2; PM—prepared-mixture; DM—dry matter; M—moisture; CP—crude protein; EE—ether extract; CF—crude fiber; NFE—nitrogen-free extract; ME—metabolizable energy.
Table 2. Saturated and unsaturated fatty acid analysis of rabbit meat.
Table 2. Saturated and unsaturated fatty acid analysis of rabbit meat.
Fatty Acids AnalysedMean CG * ± SDMean G1 * ± SDMean G2 * ± SDp-Value
Saturated fatty acids
Myristic acid C14:02.075 ± 0.375.283 ± 0.574.531 ± 0.627.7 × 10−20
Palmitic acid C16:025.783 ± 1.0428.932 ± 0.7435.381 ± 0.885.0 × 10−29
Margaric acid C17:00.447 ± 0.080.841 ± 0.120.624 ± 0.267.1 × 10−07
Stearic acid C18:05.947 ± 0.698.282 ± 0.4810.773 ± 0.961.8 × 10−20
Arachidic acid C20:00.11 ± 0.061.911 ± 0.250.396 ± 0.121.5 × 10−30
Unsaturated fatty acids
Palmitoleic acid C16:1 omega 74.393 ± 0.397.682 ± 0.389.042 ± 0.298.5 × 10−33
C18:1 oleic acid, omega 920.148 ± 0.4625.066 ± 0.5129.976 ± 0.644.8 × 10−38
Linoleic acid C18:2, omega 612.213 ± 0.6916.632 ± 0.8918.382 ± 1.154.0 × 10−21
Gamma linolenic acid C18:3, omega 60.070 ± 0.010.112 ± 0.030.237 ± 0.051.6 × 10−16
Arachidonic acid C 20:4, omega 62.044 ± 0.225.673 ± 0.816.014 ± 1.001.4 × 10−18
Alpha linolenic acid C18:3, omega 37.792 ± 0.7810.216 ± 0.6912.326 ± 0.571.1 × 10−20
Eicosapentaenoic acid C 20:5, omega 31.024 ± 0.424.948 ± 0.545.211 ± 0.417.2 × 10−28
Docosahexaenoic acid C 22:6, omega 35.844 ± 0.4610.072 ± 0.6014.391 ± 0.853.4 × 10−32
* fatty acid values are expressed as % of total fatty acids.
Table 3. Average mineral content of rabbit meat.
Table 3. Average mineral content of rabbit meat.
Minerals (ppm)Mean CG ± SDMean G1 ± SDMean G2 ± SDp-Value
Ca16,014.67 ± 103.0519,108.48 ± 697.4922,132.50 ± 506.135.43 × 10−31
Mg17,079.34 ± 925.7820,008.90 ± 597.3423,017.69 ± 609.174.60 × 10−24
P215,271.67 ± 739.18259,416.36 ± 8036.55287,322.01 ± 3785.621.48 × 10−33
K349,148.33 ± 1252.28377,426.27 ± 4024.00382,655.16 ± 6573.081.05 × 10−23
Fe3081.33 ± 74.762783.54 ± 94.382817.11 ± 78.618.46 × 10−13
Zn2914.67 ± 82.782804.24 ± 88.352838.95 ± 133.580.0181
Cu172.67 ± 12.10181.10 ± 5.00182.72 ± 6.400.0044
Mn29.67 ± 0.8028.33 ± 1.2928.74 ± 1.550.0172
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Plotuna, A.-M.; Hotea, I.; Tîrziu, E. Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast. Appl. Sci. 2025, 15, 5427. https://doi.org/10.3390/app15105427

AMA Style

Plotuna A-M, Hotea I, Tîrziu E. Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast. Applied Sciences. 2025; 15(10):5427. https://doi.org/10.3390/app15105427

Chicago/Turabian Style

Plotuna, Ana-Maria, Ionela Hotea, and Emil Tîrziu. 2025. "Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast" Applied Sciences 15, no. 10: 5427. https://doi.org/10.3390/app15105427

APA Style

Plotuna, A.-M., Hotea, I., & Tîrziu, E. (2025). Improving the Nutritional Properties of Rabbit Meat Through Dietary Supplementation with Linseed Meal, Fodder Yeast, and Selenium Yeast. Applied Sciences, 15(10), 5427. https://doi.org/10.3390/app15105427

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop