Seasonal variations in lipid composition of spanish wild rabbit (<i>Oryctolagus cuniculus</i>) meat

Cambero, M.I.; Hoz, Lorenzo de la; Sanz, B.; Ordöñkez, Juan A

doi:10.1002/jsfa.2740560311

Cited by 7 publications

(1 citation statement)

References 22 publications

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“…The comparison of the proximate composition of meat from wild and farmed brown hares, has found similar or slightly higher fat and mineral content in farmed hares [48][49][50]. Although meat from wild rabbit and hare provides a balanced content of macronutrient, these meats are not as popular as the consumption of other domestic meats, because of their dark red color, characteristic strong flavor, compact texture and dryness [51].…”

Section: Small Gamementioning

confidence: 99%

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Soriano¹,

Sánchez-García²

2021

Meat and Nutrition

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A discussion about the nutritional composition of game meat, with specific focus on wild species harvested in Central and Mediterranean European countries has been conducted. Given the wide range of species, and the climate and vegetation differences among the harvesting areas, game meat shows heterogeneous characteristics and chemical composition, the latter being also affected by sex, age, body condition, physiological and sexual status, and hunting period. However, there are similarities which make it clearly distinguishable from livestock meat. When considering the most consumed species (red and fallow deer, wild boar, hare and wild rabbit), their meat has low fat content (<3 g/100 g for large and <4 g/100 g for small wild game species), high protein content (20–26 g/100 g) and low energy content (90–113 kcal/100 g). Wild game meat has a healthier fatty-acids profile compared to other meats, showing a higher proportion of PUFA, especially n-3, and consequently more favorable PUFA/SAF ratio. Wild ruminants’ meat shows a favorable n-6/n-3 ratio (lower or close to 4). It has a high content of K, followed by P and micro-minerals such as Zn and Fe, together with B-group vitamins and vitamin E. Game meat from wild species harvested in Europe can diversify the market being an alternative to others red meats owing to its nutritional quality and organoleptic characteristics.

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Section: Small Gamementioning

confidence: 99%

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Soriano¹,

Sánchez-García²

2021

Meat and Nutrition

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Effect of fat‐enriched diets on rabbit meat fatty acid composition

et al. 1993

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Abstract:The effects of beef tallow-, soya and sunflower olein-and soya bean oilenriched (3 %) diets on the chemical and fatty acid composition of total, apolar and polar lipids of rabbit meat have been studied. No significant differences (P > 0.05) in the meat chemical composition were observed between groups. However, a large effect of the diet on the total and apolar lipid fatty acids was found, with C18: 1 and C18: 2 the most affected fatty acids. The influence of the diets on the fatty acids of the polar fraction was less marked. It is concluded that the enrichment of the rabbit diet with either soya and sunflower oleins or soya bean oil allows the production of rabbit meat with a higher unsaturation degree than is obtained by using conventional diets, which constitutes an important nutritional benefit to the human being.

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Chemical and fatty acid composition of meat from Spanish wild rabbits and hares

Cobos

Hoz

Cambero

et al. 1995

Z Lebensm Unters Forch

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The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P < 0.05) in the meat chemical composition were observed between rabbits and hares for dry matter and fat in loins, and for ash in hindlegs. Significant differences (P < 0.05) between saturated fatty acids in foreleg and perirenal fat and between unsaturated C-18:1 and C-18:2 fatty acids in loins were observed.

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Seasonal variations in lipid composition of spanish wild rabbit (Oryctolagus cuniculus) meat

Abstract: A BS T R A C T Four batches of wild rabbit (Oryctolagus cuniculus: winter, spring, summer and autumn)

Cited by 7 publications

References 22 publications

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Effect of fat‐enriched diets on rabbit meat fatty acid composition

Chemical and fatty acid composition of meat from Spanish wild rabbits and hares

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