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Studies on lipids and proteins of rabbit meat. 1. Emphasis on lipid components of rabbit meat



Studies on lipids and proteins of rabbit meat. 1. Emphasis on lipid components of rabbit meat



Korean Journal of Nutrition 10(2): 78-86



1. Rabbit meat, beef, pork and chicken contained linoleic acid 37.3, 5.9, 14.5 and 21.9%, respectively, of total fatty acids. The iodine numbers were 102 to 107, 32 to 47, 46 to 47 and 55 to 57. It is suggested that the high proportion of unsaturated fatty acid in rabbit meat could be harmful. A small amount of short-chain fatty acids was isolated only from rabbit meat, which also had more esterified but not total cholesterol than other meats.

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