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Development of healthier rabbit meat by supplementation of linseed in the feed and its impact on human blood lipid profile

Rizwan Tariq, Muhammad, Issa Khan, Muhammad, Ahmad, Zulfiqar, Ahmed, Sheraz, Sameen, Aysha, Sameem Javed, Muhammad
Journal of food processing and preservation 2017 v.41 no.5
alfalfa, blood lipids, blood serum, chicken meat, cholesterol, developing countries, diet, dietitians, experimental design, farming systems, food security, fur, humans, linseed, lipid composition, low density lipoprotein, pH, polyunsaturated fatty acids, poverty, production costs, rabbit meat, rabbits, rearing, taste, texture, triacylglycerols, Pakistan
Rabbit meat is mostly recommended by dietitians because of its low calories compared to other traditional meat. The present study was carried out to examine the dietary responses of linseed from 3.5 to 7%. Rabbits were divided into three different groups and reared for the period of 2 months. Control group rabbits were fed alfalfa while rabbits of treatment groups were fed 3.5 and 7% linseed in control diet. At the end of the 8 weeks, rabbits were slaughtered. Physico‐chemical and fatty acid analysis of rabbit meat was carried out following the respective methods. Utilization of linseed in the feed of rabbits significantly affected the pH, protein, fat, textural and concentration of polyunsaturated fatty acids. In order to assess the impact of functional rabbit meat on human blood lipid profile, a study trial was conducted. Subjects were provided with rabbit meat in comparison with chicken meat by following the study design. The cholesterol, triglycerides, and low‐density lipoprotein were found to be lower in blood serum of human subject group treated with 7% linseed meat while the higher values were observed in the group fed on chicken meat. Results presented in this study concluded that enrichment of linseed in the feed is more beneficial in increasing the quality of rabbit meat and also helped in lowering the cholesterol. PRACTICAL APPLICATIONS: Rural rabbit have a significant contribution in poverty alleviation and household food security in many developing countries including Pakistan. Rabbits are commercially produced for meat as well as fur utilization because it can be raised with average production costs under the farming system of scavenging of a backyard. Moreover, its meat has a light taste and stiffened texture, which is regarded as a light diet. It can be popular among local consumers who are diet conscious. Presentations to local organizations will emphasize that rabbit meat is a healthful meat. It may attract the consumers interested in lowering fat and cholesterol in their diets.