## 3 Results
### Meat Fatty Acids Analysis  
In order to obtain further in-depth analysis of the quality of rabbit meat samples, saturated and unsaturated fatty acid analysis was carried out, and the mean values obtained for each group determined, expressed as % of total fatty acids, and highlighted in Table 2 and Figure 2 below. Figure 1: Chemical composition of rabbit meat for the study groups with SD. protein, fats and carbohydrates values are expressed as %. Comparing the saturated fatty acid values of the two experimental groups--and taking into account the diet received by each group (such as the higher amount of linseed meal added to G2)--overall demonstrated the lower saturated fatty acid values in rabbit meat samples derived from G2, when compared to G1-derived meat samples. Such datasets are important in highlighting the fact that rabbit dietary supplementation with linseed meal ultimately results in lower concentrations of pro-inflammatory fatty acids within rabbit meat, like omega-6 fatty acids, particularly arachidonic acid. The results also revealed that CG had the lowest polyunsaturated fatty acid content, with alpha-linolenic and linoleic acid content levels at 7.793 and 12.213%, respectively. Contrary to the results for saturated fatty acids, peak polyunsaturated fatty acid contents were observed in G2, when compared with those of G1, with omega-3 and omega-6 levels of 12.326% and 18.382%, respectively, in the G2 rabbit meat sample group. Furthermore, oleic acids/omega-9 in G2, CG, and G1 were 29.976%, 20.148%, and 25.066%, respectively. There were also significant differences between the total polyunsaturated fatty acid content \begin{table}
\begin{tabular}{c c c c c} \hline
**Fatty Acids Analysed** & **Mean CG * \(\pm\) SD** & **Mean G1 * \(\pm\) SD** & **Mean G2 * \(\pm\) SD** & _p-Value_ \\ \hline
**Saturated fatty acids** & & & & \\ Myristic acid C14:0 & 2.075 \(\pm\) 0.37 & 5.283 \(\pm\) 0.57 & 4.531 \(\pm\) 0.62 & \(7.7\times 10^{-20}\) \\ Palmitic acid C16:0 & 25.783 \(\pm\) 1.04 & 28.932 \(\pm\) 0.74 & 35.381 \(\pm\) 0.88 & \(5.0\times 10^{-29}\) \\ Margaric acid C17:0 & 0.447 \(\pm\) 0.08 & 0.841 \(\pm\) 0.12 & 0.624 \(\pm\) 0.26 & \(7.1\times 10^{-07}\) \\ Stearic acid C18:0 & 5.947 \(\pm\) 0.69 & 8.282 \(\pm\) 0.48 & 10.773 \(\pm\) 0.96 & \(1.8\times 10^{-20}\) \\ Arachidic acid C20:0 & 0.11 \(\pm\) 0.06 & 1.911 \(\pm\) 0.25 & 0.396 \(\pm\) 0.12 & \(1.5\times 10^{-30}\) \\
**Unsaturated fatty acids** & & & & \\ Palmitoleic acid C16:1 omega 7 & 4.393 \(\pm\) 0.39 & 7.682 \(\pm\) 0.38 & 9.042 \(\pm\) 0.29 & \(8.5\times 10^{-33}\) \\ C18:1 oleic acid, omega 9 & 20.148 \(\pm\) 0.46 & 25.066 \(\pm\) 0.51 & 29.976 \(\pm\) 0.64 & \(4.8\times 10^{-38}\) \\ Linoleic acid C18:2, omega 6 & 12.213 \(\pm\) 0.69 & 16.632 \(\pm\) 0.89 & 18.382 \(\pm\) 1.15 & \(4.0\times 10^{-21}\) \\ Gamma linolenic acid C18:3, omega 6 & 0.070 \(\pm\) 0.01 & 0.112 \(\pm\) 0.03 & 0.237 \(\pm\) 0.05 & \(1.6\times 10^{-16}\) \\ Arachidonic acid C 20:4, omega 6 & 2.044 \(\pm\) 0.22 & 5.673 \(\pm\) 0.81 & 6.014 \(\pm\) 1.00 & \(1.4\times 10^{-18}\) \\ Alpha linolenic acid C18:3, omega 3 & 7.792 \(\pm\) 0.78 & 10.216 \(\pm\) 0.69 & 12.326 \(\pm\) 0.57 & \(1.1\times 10^{-20}\) \\ Eicosapentaenoic acid C 20:5, omega 3 & 1.024 \(\pm\) 0.42 & 4.948 \(\pm\) 0.54 & 5.211 \(\pm\) 0.41 & \(7.2\times 10^{-28}\) \\ Docosahexaenoicenoic acid C 22:6, omega 3 & 5.844 \(\pm\) 0.46 & 10.072 \(\pm\) 0.60 & 14.391 \(\pm\) 0.85 & \(3.4\times 10^{-32}\) \\ \hline \end{tabular}
* fatty acid values are expressed as % of total fatty acids.  
\end{table} 
Table 2: Saturated and unsaturated fatty acid analysis of rabbit meat. Figure 2: Polyunsaturated fatty acid content of rabbit meat. fatty acid values are expressed as % of total fatty acids. POA—palmitoleic acid; OA—oleic acid; LA—linoleic acid; GLA—gamma linolenic acid; ARA—archidonic acid; ALA—alpha linolenic acid; EPA—eicosapentaenoic acid; DHA—docosahexaenoic acid. observed in CG (53.52%), G1 (80.4%), and G2 (95.57%) (Figure 3).