Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle

Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right left) removed 24 h post-mortem allocated to four sampling/storage treatments: the left side LTL muscle was divided half perpendicularly, with posterior portion being analysed within one day (fresh), anterior vacuum packaged stored for 1 mo –20°C (whole-frozen); ground product frozen (ground-frozen), whereas other freeze-dried, packaged, 4°C (freeze-dried refrigerated). Treatments impacted percentages total saturated (P<0.01), monounsaturated (P<0.05), polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting most profile meat. Method preparation storage meat samples before performing acid analysis had an impact on percentage specific acids, which could render precision study-to-study comparisons less reliable.