Fatty acid and lipid contents differentiation in cuts of rabbit meat

Fatty acid and lipid contents differentiation in cuts of rabbit meat

The study aimed at quantifying fatty acids (FA), especially the health-promoting ones, in cuts of rabbit meat. Loin, containing mostly glycolytic muscles, had less lipids than cuts containing oxidative (hind leg) or intermediate muscles (foreleg and brisket). Brisket had the highest polyunsaturated...

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Bibliographic Details
Main Authors:	Ewa Rasinska, Ewa Czarniecka-Skubina, Jarosława Rutkowska
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	CyTA - Journal of Food
Subjects:	Rabbit meat carcass cuts chemical composition fatty acids nutritional indexes
Online Access:	http://dx.doi.org/10.1080/19476337.2018.1488000

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