The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids.

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Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid%) decreased in all muscles with increasing age (p. The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid%) decreased in all muscles with increasing age ( p. Introduction In the last 50 years, the world production of rabbit meat has increased by 2.5-fold to 1.6 million tons in 2009.

China is currently the world’s leading producer of rabbit meat (700,000 t/year). Italy (230,000 t/year), Spain (74,161 t/year), and France (51,400 t/year) are the main rabbit-meat producers in Europe (FAOSTAT). Rabbit meat offers excellent nutritive and dietetic properties and is characterized by very low monounsaturated fatty acids (MUFA) levels, high levels of polyunsaturated fatty acids (PUFA) and n-3 fatty acids. The meat is also a significant source of vitamin B family (vitamins B2, B5, B6, B3, and B12) and has very high phosphorus contents. Compared with other animal meats, rabbit meat has lower fat levels. The protein content of rabbit meat offers essential amino acids (lysine and tryptophan), especially at the longissimus dorsi muscle, which also has high digestibility.

Rabbit meat can be used to produce specific functional food (; ) since its good properties (e.g., fatty acid profile, mineral, and vitamin contents) and can be modified and further enriched via feeding (;;;;;; ). Nowadays, current research is directed toward developing feeding strategies to increase the nutritional value of rabbit meat as a “functional food” by including vitamins, antioxidants and essential fatty acids in rabbit diets and assessing their effects on quality of both raw and stored/processed meat (; ).

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However, limited information is available on the effect of ages and muscles on fatty acid profile of total intramuscular lipids and phospholipids from one breed of rabbit. Several factors, such as age (or weight), gender, genotype, and other external factors (transportation, slaughter and season), can influence both the quantity and quality of lipids in animal products. The lipid composition, especially the amount of intramuscular phospholipids in meat, is an important factor for flavor development and nutritive quality of freshcooked and dry-cured meat products (; ). Phospholipids are found in significant amount in muscles, which contain a high PUFA content to perform its function as a constituent of cellular membranes.

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Ira rabbits are imported from France and are of high breeding efficiency. However, limited information is available on the fatty acid profile of total intramuscular lipids and phospholipids during the growth of Ira rabbits.

Therefore, this study was conducted to examine the changes of fatty acid composition of total intramuscular lipid and phospholipids by gas chromatography to provide a database for the subsequent in-depth study of Ira rabbits. The ingredients and proximate chemical composition of the diet The rabbits were bred under similar production system and slaughtered at the age of 35, 45, 60, 75, and 90 d in a local commercial slaughterhouse. During the experiment, the slaughter weights were recorded as 1.00±0.06, 1.31± 0.01, 2.15±0.12, 2.57±0.08, 3.18±0.07 kg. The facilities of the slaughterhouse met the requirements of the Institute of Animal Care and Use Committee. After 24 h postmortem, the longissimus dorsi muscle (LD), left-hind leg muscle (LL) (left biceps femoris muscle), and abdominal muscle (AM) (ventral musculus) of the carcass were removed and immediately vacuum-packed and frozen at 20℃ until treatment.

Total intramuscular lipid content and fatty acid composition analysis Total intramuscular lipids were extracted according to. Total lipid content was measured by weighing the lipid extracts after solvent evaporation. Fractions of intramuscular phospholipids were prepared with silica cartridges (Sep-Pack, Waters, USA) by using the method of. Phospholipids were quantified by phosphorous determination. The total lipids and phospholipids were methylated with boron fluoride-methanol (Sigma Aldrich) according to. The fatty acid methyl esters were analyzed by a QP-2010 gas chromatograph (Shimadzu, Japan) equipped with a flame ionization detector and a split injector.

One microliter of fatty acid methyl esters was injected in split mode (5:1) onto a Rtx-Wax capillary column (Restek, Bellefonte, USA; 30 m × 0.25 mm id × 0.25 μm film thickness). The temperature of the column was programmed as follows: 1 min at 140℃, increments of 8℃/min to 180℃ and held at 180℃ for 2 min; increments of 3℃/min to 210℃; and increments of 5℃/min to 230℃ and held at 230℃ for 10 min. The temperature of the injector and the detector were both 250℃. The flow rate of the carrier gas (N 2) was 1.5 mL/min. Fatty acids were identified by comparing the retention time of the samples with those of the standards (Sigma). Results were expressed as percent of the total fatty acid methyl esters. Variation of intramuscular lipid content shows the effect of age on total intramuscular lipid content among the muscles from male Ira rabbits.

The total intramuscular lipid content (muscle weight%) of LD, LL, and AM significantly increased with increasing age of rabbits ( p. Comparison of intramuscular phospholipids content (lipid weight%) in male Ira rabbits at different ages and muscles.

(LD, Longissimus dorsi; LL, left-hind leg muscle; and AM, abdominal muscle) During the 35 d to 90 d growth period, LL showed the fastest reduction in phospholipid content, which was significantly higher than that in the AM and LD. In the 35 d to 45 d growth period, the reduction in phospholipids on all three muscles was more obvious than in the other growth stages. During the 35 d to 90 d growth period, the intramuscular phospholipids content decreased from 43.47, 53.81, and 42.21 g/100 g intramuscular lipids at 35 d to 26.84, 28.89, and 25.40 g/100 g intramuscular lipids at 90 d, respectively. Among the muscles at different ages, the LL total lipid accounted for the highest relative phospholipid content, followed by LD and AM.

However, compared with the absolute percentage of intramuscular phospholipids (muscle weight%), the change of intramuscular phospholipids among the three muscles of Ira rabbit were not significant. Therefore, the content of phospholipids in muscle was relatively stable during the 35 d to 60 d growth period. Meanwhile, among the three muscles, AM accounted for the maximum absolute percentage of intramuscular phospholipids (muscle weight%), followed by LL and LD. Effect of age and muscle on fatty acid composition of total intramuscular lipid showed the comparative total intramuscular lipid in LD, LL, and AM of male Ira rabbit meat of different ages. All the total lipids obtained high unsaturated fatty acid (UFA) proportion (the sum of PUFA and MUFA), especially PUFA.

In rabbit meat, UFA represents around 60% of the total FA. By comparison, PUFA comprises 32.5% of the total FA, which is the highest among other meats, such as pork (13.8%), beef (8.79%), veal (13.3%), and chicken (27.4%) (; ). The result of this previous study was consistent with our present investigation.

Saturated fatty acids (SFA) were mainly composed of palmitic acid (C16:0) and stearic acid (C18:0). MUFA consisted of oleic acid (C18:1). PUFA, such as linoleic acid (C18:2n-6) and arachidonic acid (C20:4), were observed at high levels. In the total intramuscular lipid, C18:2n-6 represents 22±4.7% of the total FAs (average of 20 referenced studies, all meat portions combined together). Among the long-chain (C20-22) PUFAs, the eicosapentaenoic acid (EPA, 20:5n-3) percentage in rabbit loin meat constitutes 0.15±0.12%, and docosahexaenoic acid (DHA, 22:6n-3) is 0.31±0.31% of the total FAs. These reported data are lower than those of the present study. There is an increasing recognition of the health benets of polyunsaturated fatty acids (PUFA), and of n-3 fatty acids in particular, because these fatty acids are essential for humans (;; ).

Composition of the fatty acids of intramuscular lipid (%) of male Ira rabbits at different ages and muscles a With increasing age of rabbits, the percentage of SFA in LD and LL did not increase significantly ( p0.05), whereas the SFA proportion from AM increased significantly ( p0.05). Overall, in terms of C18:1n-9 proportion, LD was sequentially higher than AM and LL ( p. Effect of age and muscle on fatty acid composition of intramuscular phospholipids The comparative intramuscular phospholipids in LD, LL, and AM of male Ira rabbit meat at different ages were shown in. The percentage of SFA and MUFA in LD, LL, and AM increased significantly ( p. The ratio of PUFA/SFA, content of SFA+MUFA, UFA, PUFA, and C20-22 PUFA of intramuscular phospholipids in male Ira rabbits at different ages and muscles.

(LD, Longissimus dorsi; LL, left-hind leg muscle; and AM, abdominal muscle) In terms of Ira rabbit meat at different ages, the SFAs among the muscles are mainly composed of C16:0 and C18:0. MUFA is mainly represented by C18:1, whereas PUFA consists of C18:2 and C20:4.

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These results agree with the results of the total intramuscular lipid composition of Ira rabbits. As the major ingredient of feeds for quite a lot species, the incorporation of C18:2n-6 into the muscles, in relation to the amount in the diet, is greatest among other fatty acids. C18:2n-6 is deposited in muscle phospholipids at a high level. Along with its long chain products (e.g., arachidonic acid (C20:4n-6)), C18:2n-6 incorporates well for insertion into phospholipids molecules.

Long chain n-3 and n-6 PUFA are mainly found in phospholipid (; ). However, the fatty acids composition is seldom detected in different rabbit muscles during different feeding days.

By comparing the variety of intramuscular phospholipids from LD, LL, and AM, we determined that C16:0, C14: 1n-6, C16:1n-7, C18:1n-9, C18:3n-3, C20:2n-6, and C20: 3n-6 were increased significantly ( p. Conclusions Compared with other animal meats, Ira rabbits are a meat source of excellent quality and contain low fat, low n-6/n-3 ratio, high phospholipids, and PUFA. As for the total intramuscular fatty acids, SFA consists of C16:0 and C18:0; MUFA consists of C18:1; and PUFA consists of C18:2 and C20:4. The content of total intramuscular lipid increases with age, whereas the phospholipids content (total intramuscular lipid weight%) decreases with the progressing age.

However, the absolute percentage of intramuscular phospholipids in muscles does not significantly vary. During the 35 d to 90 d growth period, significant differences existed in the fatty acid composition of total intramuscular lipid and phospholipids in the LD, LL, and AM of male Ira rabbits. Considering these differences, the nutritional characteristic of the different muscles of Ira rabbits is a promising research topic. Further investigation is necessary to explore the interaction between meat quality and fatty acids composition.