LIPID PROFILES AND FATTY-ACID COMPOSITION OF BROILER RABBIT MEAT

Fatty acid composition of total, polar and neutral lipids revealed tha t rabbit meat lipids contained mainly palmitic, oleic, linoleic, stear ic, linolenic, arachidonic and myristic acids. The unsaturated fatty a cids (UFA), constituted 61.40 to 66.10%, among which monounsaturated f atty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 25.50 to 30.70% and 31.40 to 39.00% of total lipids, respectively. Young broil er rabbits (8 weeks) contained more UFA and PUFA than older rabbits (1 2 weeks). Polar lipids contained less palmitic acid and more linoleic acid than total lipids. The UFA and PUFA contents were substantially l ower in neutral lipids than those of polar and total lipids.