Meat Science
Meat Science
5 years ago

Seasonal variations in the fatty acid composition of Greek wild rabbit meat

The fatty acid (FA) profile of the Longissimus thoracis et lumborum muscle (LL) was used to investigate seasonal variation (September, November and March) in wild rabbits from Lemnos Island (Greece). The n-3 FA were particularly high during early March in comparison (P <0.05) with late September and late November. Thrombogenicity index (TI) values were lower in March (P <0.05) compared to the other periods. High concentrations of odd- and branched-chain FA were found in the meat of wild rabbits; however, they were not different among the considered periods of the year. The present results showed that wild rabbit meat has a desirable FA profile, particularly during early spring, and it could be a good source of bioactive FA in human nutrition.

Publisher URL: www.sciencedirect.com/science

DOI: S030917401730339X

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