Technological characteristics of rabbit meat with raised n-3 PUFA

• Main Authors: C. Cavani, M. Petracci, M. Betti, M. Bianchi
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2011-03-01
• Series: Italian Journal of Animal Science
• Subjects: rabbit, n-3 PUFA, processed meat, colour, storage.
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/2112

The dietary use of linseed in animal feeding has been proposed by many authors as a vegetable way (in alternative to fish oil or fish meal) to raise meat PUFA and mainly α- linolenic acid (C18:3 n-3) (Bernardini et al., 1999; Mattews et al., 2000; Riley et al., 2000; Rey et al., 2001). However, increasing amounts of PUFA could impair the technological characteristics of the meat for further processing (Enser, 1999). Main problems are concerned with lipid stability and meat colour changes over time which are related with both the out coming of rancid flavour and detrimental effects on the appearance of packaged further processed meat products...