EXPLORING THE POTENTIAL OF RABBIT MEAT AS A FUNCTIONAL FOOD

Rabbit is reared in rural areas of Pakistan under backyard farming system for meat production. Quality characteristics of rabbit meat make it more nutritious being game animal taste, light flavor and firmer meat texture. For improvement of nutritional profile and fatty acid composition seventy five rabbits were reared for two months on different level of oat and linseed twice during the experimental year 2012 and 2013. The feed treatments resulted significant variation in body weight gain and FCR while no influence was found on the feed intake. The highest body weight gain (248.75 g/week) was observed in rabbits fed on 7% linseed (T3) while lowest (223.75 g/week) body weight gain was noted in rabbits fed on control feed (T0). The highest FCR (3.172/week) was observed in rabbits fed on control feed (T0) while lowest FCR (2.895/week) was observed in rabbits fed on 7% linseed (T3). The raw rabbit meat was subjected to physico-chemical (pH, fat, protein, color and texture) analysis. pH, Aw, protein, fat and textural values differed significantly between loin and leg meat of rabbits fed on feed having different levels of oat and linseed. pH, protein and textural values were found significantly higher in loin as compared to hind leg meat. The composition of saturated fatty acid and unsaturated fatty acid in loin and hind leg meat of rabbits were significantly influenced by different feed treatments. The poly unsaturated fatty acid were observed significantly higher in loin and hind leg meat of rabbits fed on 7% linseed (T3) and lowest poly unsaturated fatty acid were observed in rabbits fed on 4% oat (T1). The serum lipid profile of rabbits was influenced by different feed treatments. The total cholesterol (105.27 mg/dl & 106.05 mg/dl) and triglycerides (66.67 mg/dl & 65.79 mg/dl) were found the lowest in rabbits fed on 4% oat in fed (T1). Nuggets were prepared from experimental rabbit meat and evaluated for their stability and acceptability during storage. The physico-chemical analysis of rabbit nuggets indicates that feed treatment exert significant effect on the pH, color, texture and water activity tested after different storage interval. The nuggets made from meat of rabbits fed on 7% linseed (T3) showed higher pH, color, water activity and textural values with storage intervals. The production of MDA in loin and hind leg meat nuggets of rabbits was noted lower in a in a group fed on 4% oat (T1) while the highest MDA were recorded in the loin and hind leg meat of rabbits fed on 7% linseed (T3). The lowest decrease in pH and TBA values indicated that oat is a good source of antioxidant. Sensory evaluation was carried out by trained panelist using nine point hedonic scales. The feed treatments exhibited significant effect on the color, flavor, taste, texture and overall acceptability of the nuggets during storage. The panelist preferred loin rabbit nuggets of T3 (rabbits fed on 7% linseed) that showed highest acceptance having light flavor and nice appearance. In order to assess the impact of rabbit functional meat on human blood lipid profile, a study trial was conducted. Subjects were provided with rabbit meat in comparison with chicken meat by following the study design. The bio-chemical profile of human blood serum showed that feed treatment exerted significant effect on blood chemical profile. The cholesterol, triglycerides and low density lipoprotein were found to be lower in blood serum of human subject group treated with 7% linseed meat (G4) while the higher values were observed in G6 (Group fed on chicken meat). The data obtained for various parameters were subjected to statistical analysis by using over the year design. The enrichment of oat and linseed in the feed is more beneficial in increasing the quality of rabbit meat and also helped in lowering the cholesterol and improves the poly unsaturated fatty acid profile of rabbit meat