# Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed

## TL;DR

Adding extruded linseed to rabbit diets increases n-3 fatty acids in meat without harming quality, though higher levels slightly reduce weight gain.

## Contribution

Demonstrates that extruded linseed can enhance rabbit meat's n-3 fatty acid content while maintaining sensory and physical quality.

## Key findings

- 5% extruded linseed reduced average daily weight gain in rabbits.
- Meat from 5% extruded linseed group had higher fat and lower water-holding capacity.
- Extruded linseed increased n-3 PUFAs and decreased the n-6/n-3 ratio in rabbit meat.

## Abstract

This study evaluated the effect of two levels of extruded linseed (EL) in the diet on growth performance, carcass yield, and meat quality of growing rabbits. Sixty-nine New Zealand White male rabbits (Oryctolagus cuniculus) were assigned after weaning to three dietary groups: control (C), 2.5% EL (L2.5%), and 5% EL (L5%). At the end of the fattening period (from 37 to 93 days of age), rabbits were slaughtered. EL supplementation significantly reduced average daily weight gain (ADG) in the L5% group (p < 0.05), while other performance parameters were not significantly affected. Meat from the L5% group exhibited a higher fat content (p < 0.001) and lower water-holding capacity (p < 0.05) compared to the others. The fatty acid profile showed a significant increase in n-3 polyunsaturated fatty acids (PUFAs) and a decrease in n-6 PUFA (p < 0.05), resulting in a markedly reduced n-6/n-3 ratio (p < 0.001) in supplemented groups. EL supplementation also enhanced long-chain n-3 PUFA levels, particularly docosapentaenoic acid (DPA). Although lipid oxidation was slightly increased (p < 0.05), sensory attributes remained unaffected. These findings support EL supplementation as a nutritional strategy to increase the n-3 fatty acids in rabbit meat without compromising physical and sensory quality.