Journal of Nutrition and Health
- Volume 10 Issue 2
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- Pages.18-26
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- 1977
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Studies on Lipids and Proteins of Rabbit Meat -I. Emphasis on lipid component of rabbit meat-
토끼고기의 지방질과 단백질에 관한 연구 -I. 지방성분을 중심으로-
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Leekim, Yang-Cha
(Department of Food and Nutrition, College of Home Economics Yonsei University) ;
- Ahn, Hong-Seok (Department of Food and Nutrition, College of Home Economics Yonsei University)
- Published : 1977.06.30
Abstract
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
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