Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item.
To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level.
Some results and findings are listed below:
1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were 37.3--3.7, 5. 9, 14. 5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be 102^107, 32^47, 46^67, and 5577 for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their peroxidation effect.
2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal´s tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question.
3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased.
4. The imposition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time.
This study was supported by the Ministry of Science and Technology in Korea.
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