Department of Food Science, University of Bologna, 47023 Cesena (FC), Italy.
Nutrients. 2009 Feb;1(2):111-118. doi: 10.3390/nu1020111. Epub 2009 Oct 20.
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.
兔肉是一种易消化、美味、低热量的食物，常被营养师推荐代替其他肉类。目前，兔业研究人员正在研究开发饲养策略，旨在通过在兔饲料中添加 n-3 多不饱和脂肪酸（n-3 PUFA）、共轭亚油酸（CLA）、维生素和抗氧化剂，进一步提高兔肉的营养价值，将其作为一种“功能性食品”，并评估其对生肉和储存/加工肉品质特性的影响。我们最近的研究表明，从 3%到 6%的亚麻籽添加量可被视为使肉中亚麻酸得到富集的一种方法，并确保在进一步加工和储存过程中产品保持令人满意的稳定性。考虑到 6%日粮亚麻籽相当于总脂肪酸中 n-3 PUFA 含量为 8.5%，以及腿部肉中 4.7g/100g 的脂肪含量，可估计 396mg n-3 PUFA/100g 肉，约占 n-3 PUFA 推荐日摄入量（RDA）的 19%。
