## 4 Discussion  
There was a significant difference (\(p<0.05\)) in protein content between the group fed with S1 (supplemented with fodder yeast) and the group fed with S2 (containing a higher proportion of linseed meal), with the S1-fed group showing a higher crude protein level. In contrast, the S2-fed group exhibited the highest fat and fiber contents among the experimental groups. The control group, which received only alfalfa pellets, consistently showed the lowest levels of protein, fat, and fiber, confirming the influence of dietary supplementation on the chemical composition of the feeds. These findings highlight the importance of evaluating feed composition to ensure it meets the nutritional requirements necessary for optimal meat production. Overall, the study demonstrated a positive correlation between the nutritional quality of the diets and the specific feed supplements used. The results of the meat chemical analysis observed in the present study could be correlated with the nutritional contents of the diets evaluated. Meat from the CG group, fed only with alfalfa pellets, had the highest calorific value. Contrastingly, in G1, where the diet was supplemented with 20 g linseed meal and 30 g fodder yeast, this group had the highest protein content and lowest meat calorificy when compared to the other groups. In G2, where the diet was supplemented with linseed meal (50 g), this had lower selenium yeast levels and higher EE content in comparison to other groups. Furthermore, the meat nutritional content in G2 was higher than that of G1, though was lower than for CG, indicating the positive effect of dietary supplementation with linseed meal on the calorific value of rabbit meat, and the importance of the protein content of the diet (by supplementation with fodder yeast) on meat calorific value, in order to obtain healthier quality rabbit meat for human consumption. The two feed supplements used in this study, fodder yeast and selenium yeast, played distinct roles in influencing rabbit meat quality. Fodder yeast, used in the G1 group, primarily served as a natural source of high-quality protein, essential amino acids, and B-group vitamins, contributing to improved protein deposition and potentially enhancing the amino acid profile of the meat. In contrast, selenium yeast, used in the G2 group, acted mainly as an organic selenium source. Selenium is a key trace element with important antioxidant properties, and its supplementation has been associated with increased selenium deposition in tissues, leading to reduce the oxidative stress that may contribute to a more favorable fatty acid profile by preserving polyunsaturated fatty acids from oxidation. Thus, while both supplements improved meat quality, they did so through different biochemical mechanisms: fodder yeast by enhancing protein synthesis and nutritional value, and selenium yeast by boosting antioxidant defenses. Following results, the saturated fatty acid content for CG was lower than for the other experimental groups. There was a positive correlation between saturated fatty acid content and the basic diet fed to the CG. However, there was a significant difference (_p_ < 0.05) in the saturated fatty acid contents observed between the two groups. Most of the saturated fatty acids analyzed had higher concentrations within G1 rabbit meat samples. The polyunsaturated fatty acids were significantly higher in G2 and G1, when compared to CG, indicating the benefit of dietary supplementing with linseed meal. Linseed is a rich source of unsaturated fatty acids and contributes significantly to rabbit meat quality [20]. Linseed meal supplementation in the rabbit diet (20 and 50 g in G1 and G2, respectively) increased polyunsaturated fatty acid levels. Furthermore, selenium yeast in the G1 group increased polyunsaturated fatty acid accumulation in such rabbit meat samples. Omega-3 and omega-6 fatty acids, being essential fatty acids, must be provided by the diet.