Effect of different rabbit prime cuts on raw and cooked proximate composition, cholesterol and fatty acids contents and nutrients true retention

Despite the nutritive content of rabbit meat is well documented, the relationship between the nutritional profile and the true retention (TR) of different raw and cooked rabbit prime cuts has never been evaluated before. Thus, the aim of this study was to evaluate the effect of two different rabbit prime cuts (Loin, LD, and hind leg, HL) on their raw and cooked proximate composition, cholesterol and fatty acid content, and nutrients TR. The LD had a higher protein and lower lipid and cholesterol contents than the HL (P<0.001). As a consequence of the lower moisture retention, the TR of protein, lipids, ash and cholesterol of the LD were higher than those of the HL. The differences between LD and HL for SFA, MUFA, PUFA, Linolenic acid, DHA, Linoleic acid, Ʃ n-6 and Ʃ n-3 contents were always significant (P<0.001) both in raw and cooked meat, with the HL presenting always higher values than the LD. Also the TR of each FA was greater in the LD than HL prime cut.