| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2451705 | Meat Science | 2008 | 7 Pages |
The influence of genetic origin on lipid content, lipolytic activities and fatty acid composition of rabbit leg meat and perirenal fat was studied and changes in free fatty acids and oxidative parameters during refrigerated storage evaluated. Three rabbits lines were used, line R selected for growth rate and lines V and A selected for litter size at weaning. Line R had higher fat contents and higher lipolytic activities in the meat of the hind leg than lines A and V. Differences between lines were found in the fatty acids of the meat and perirenal fat. Lower SFA and higher PUFA percentages were found in line A. Free fatty acids and oxidative parameters were little influenced by rabbit line. Animals were measured at the same stage of maturity, thus it can be considered that differences found between lines are genetic differences and not differences due to the degree of maturity.
