Lipid and fatty acid composition of rabbit meat: Part 1.-Apolar fraction

The apolar lipid contents and the fatty acid composition of meat from two rabbit breeds (New Zealand white and commercial hybrid HYLA) fed two commercial diets of different protein and crude fibre levels have been studied. The total and apolar lipid content of meat from both rabbit breeds ranged from 4·9 to 10·5% (wet weight). The individual lipid classes of the apolar fraction are described. Triglycerides accounted for more than 80% of total apolar lipids. The fat from rabbit meat is comparatively richer in palmitic acid (about 40% being always the major fatty acid), in linoleic acid and in myristic acid and poorer in stearic acid than other meats. Although differences in the fatty acid compositions of meat were observed, only clear influences of age, sex, breed, and/or feeding on the fatty acids C-16:0, C-18:0 and C-18:2 of total and apolar lipids were found.