## 4 Discussion
(2017) after feeding young rabbits with selenium- and vitamin E-based diets, in order to observe the effects of feeds on carcass quality, growth performance, and blood parameters [52]. Their results exhibited increased feed conversion rate in rabbits fed selenium-enriched feed, consistent with the results obtained by [PERSON] et al. (2022), where selenium yeast supplementation in rabbit rations improved selenium uptake in muscle fibers [53]. However, other previous studies have revealed that dietary supplementation with yeast in rabbits has no considerable effect on meat quality. [PERSON] et al. (2014) investigated the effects of dietary supplementation with different amounts of yeast in rabbits. Their results revealed that the application of fodder yeast had no significant difference on productive performance, carcass characteristics, meat quality, or fiber digestibility coefficients at higher fodder yeast concentrations [54]. Another study reported positive correlations between feeding an increased amount of yeast feed to rabbits, and improvement of fiber digestion coefficient and feed conversion ratio of the experimental groups, in comparison to the control group [55]. The findings from the present study underline the correlation between rabbit feed composition and rabbit meat quality, consistent with results from previous studies. However, most study limitations derived from the reduced number of rabbits and the sole gender included in the study. Furthermore, the environmental conditions under which the rabbits were raised and the genetics of the common breed of rabbit might have influenced the results of this study. Notwithstanding such limitations, household conditions are representative of the real-world practices of rabbit farming. The findings can inform rabbit meat producers regarding the best implementations in terms of diet. This supplement mixture was not reported before in rabbit meat production. Thus, the results obtained can be used by reduced-scale rabbit meat producers, practicing veterinarians, medical practitioners, and consumers, for the prevention of metabolic disorders or as an adjuvant in the treatment of various chronic diseases. However, there are some limitations of this study. First, the small number of rabbits and the gender, with only does being included in the study, might have introduced a bias in the interpretation of the date. Second, the environmental conditions under which the rabbits were raised could affect the results. Lastly, the genetics of the common breed of rabbit might influence the results of the study. Also, a limitation of the present study is that selenium concentration in meat was not directly measured. Future research should include selenium quantification to better understand the relationship between dietary selenium supplementation and meat quality parameters. However, our research has its strength. The house hold conditions are representative of the real-world practices of rabbit farming. The findings can inform rabbit meat producers about the best implementations in terms of diet. This supplement mixture was not reported before in rabbit meat production. Research into combining linseed meal, feed yeast, and selenium yeast can lead to synergistic effects, improving the overall nutrient absorption and meat quality in rabbits. Future studies could focus on optimizing the ratios of these supplements to maximize their benefits. With rising consumer demand for functional foods, further research can investigate the health benefits of rabbit meat enriched with omega-3 fatty acids from linseed meal and antioxidant properties from selenium yeast. This could position rabbit meat as a health-oriented option in the market. Continued exploration into the impact of these dietary supplements on meat traits such as tenderness, flavor, and juiciness could provide insights into achieving premium rabbit meat. Understanding consumer preferences will also guide formulations aimed at enhancing specific meat qualities.