The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m<sup&...

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Autores principales:	Tomasz Daszkiewicz, Andrzej Gugołek, Dorota Kubiak, Krzysztof Kerbaum, Ewa Burczyk
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rabbits production system meat fatty acid profile Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/5aca4e91892b42d1add0dc2f653dd0ff
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spelling	oai:doaj.org-article:5aca4e91892b42d1add0dc2f653dd0ff2021-11-25T16:16:18ZThe Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems10.3390/ani111131262076-2615https://doaj.org/article/5aca4e91892b42d1add0dc2f653dd0ff2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3126https://doaj.org/toc/2076-2615The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m<sup>2</sup>) and were fed a commercial pelleted diet. In group EPS, the rabbits were housed in free-standing cages on straw litter (2.5 animals/m<sup>2</sup>) and were fed a conventional farm-made diet (green fodder, barley grain, stale bread, hay). The FA profile of intramuscular fat (IMF) was analyzed in samples of <i>Longissimus thoracis et lumborum</i> (LTL) muscle. The analyzed production systems had no significant effect on the content of most FAs in IMF. However, the differences between group means contributed to more desirable values of the quality indicators of IMF (in particular in the LTL muscle) in group IPS. The study demonstrated that the claim that meat produced under less intensive farming systems is of superior quality could be an oversimplified generalization that should be validated in research.Tomasz DaszkiewiczAndrzej GugołekDorota KubiakKrzysztof KerbaumEwa BurczykMDPI AGarticlerabbitsproduction systemmeatfatty acid profileVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3126, p 3126 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rabbits production system meat fatty acid profile Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	rabbits production system meat fatty acid profile Veterinary medicine SF600-1100 Zoology QL1-991 Tomasz Daszkiewicz Andrzej Gugołek Dorota Kubiak Krzysztof Kerbaum Ewa Burczyk The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
description	The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m<sup>2</sup>) and were fed a commercial pelleted diet. In group EPS, the rabbits were housed in free-standing cages on straw litter (2.5 animals/m<sup>2</sup>) and were fed a conventional farm-made diet (green fodder, barley grain, stale bread, hay). The FA profile of intramuscular fat (IMF) was analyzed in samples of <i>Longissimus thoracis et lumborum</i> (LTL) muscle. The analyzed production systems had no significant effect on the content of most FAs in IMF. However, the differences between group means contributed to more desirable values of the quality indicators of IMF (in particular in the LTL muscle) in group IPS. The study demonstrated that the claim that meat produced under less intensive farming systems is of superior quality could be an oversimplified generalization that should be validated in research.
format	article
author	Tomasz Daszkiewicz Andrzej Gugołek Dorota Kubiak Krzysztof Kerbaum Ewa Burczyk
author_facet	Tomasz Daszkiewicz Andrzej Gugołek Dorota Kubiak Krzysztof Kerbaum Ewa Burczyk
author_sort	Tomasz Daszkiewicz
title	The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
title_short	The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
title_full	The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
title_fullStr	The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
title_full_unstemmed	The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems
title_sort	fatty acid profile of meat from new zealand white rabbits raised under intensive and extensive production systems
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5aca4e91892b42d1add0dc2f653dd0ff
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The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems

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