Lipid and fatty acid composition of rabbit meat: Part 2.-Phospholipids.

@article{Cambero1991LipidAF,
  title={Lipid and fatty acid composition of rabbit meat: Part 2.-Phospholipids.},
  author={Mar{\'i}a Isabel Cambero and Lorenzo de la Hoz and Bernab{\'e} Sanz and Juan Carlos Arg{\"u}elles Ord{\'o}{\~n}ez},
  journal={Meat science},
  year={1991},
  volume={29 2},
  pages={
          167-76
        }
}
The phospholipid contents (and their fatty acid composition) of the meat of two rabbit breeds (New Zealand white and the commercial hybrid HYLA) fed with two commercial diets of different protein and fibre contents, have been determined. The phospholipid contents in the meat of both rabbit breeds ranged from 9% to 19% total lipid. In this fraction seven different phospholipid classes were detected but phosphatidylcholine (PC) and phosphatididylethanolamine (PE) had average percentages of 50 and… CONTINUE READING

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