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The inclusion of Black Soldier Fly (BSF) fat or extruded linseed (LIN) in diets for growing rabbits on meat fatty acids (FA), dimethyl acetals (DMA), oxidative stability and color was evaluated. Forty-eight rabbits with 35 days of age were individually housed, fed one of 4 diets (LIN-Low, 30 g/kg of fat from LIN; LIN-High, 60 g/kg of fat from LIN; BSF-Low, 30 g/kg of BSF fat; BSF-High, 60 g/kg of BSF fat) and slaughtered after 5 weeks. Diets with BSF reduced the intramuscular FA but increased the 12:0 and 14:0 in meat compared to LIN, whereas LIN diets increased the 18:3n-3 deposition in meat. Regressions between FA intake and FA meat concentration indicate that the deposition of 12:0 and 14:0 in the meat of BSF-fed rabbits was lower than the deposition of n-3 PUFA in the meat of LIN-fed rabbits. Overall, lipid profiles of meat from BSF-fed rabbits were less healthy, but meat from LIN-fed rabbits was the more susceptible to oxidation., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the rabbit meat industry, market and value chain, we depict consumer's attitude towards rabbit meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of rabbits for commercial meat purposes., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO 2 20% + 80% O 2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of rabbit meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving rabbit meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC rabbit meat samples., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat., (Copyright © 2014 Elsevier Ltd. All rights reserved.)