The role of rabbit meat as functional food

Antonella Dalle Zotte, Zsolt Szendro

Research output: Contribution to journalReview article

191 Citations (Scopus)

Abstract

Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients.

Original languageEnglish
Pages (from-to)319-331
Number of pages13
JournalMeat Science
Volume88
Issue number3
DOIs
Publication statusPublished - Jul 2011
Externally publishedYes

Keywords

  • Functional compounds
  • Functional meat
  • Meat quality
  • Rabbit

ASJC Scopus subject areas

  • Food Science

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