Fatty Acid Content in Conventional vs. Organic Rabbit Meat

Background and methodology:

The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total and low-density lipoprotein (LDL) cholesterol, with increased levels of cardiovascular diseases. The primary objective of this study was to investigate the feasibility of using Near Infrared Spectroscopy (NIRS) to analyze fatty acid content of rabbit meat grown in conventional or organic systems. The meat of a hind leg of 119 rabbits was scanned and 104 samples were sent to the laboratory for reference analysis of fatty acids by gas chromatography.


Meat of the organic source had lower monounsaturated fatty acid and higher polyunsaturated fatty acid than rabbit meat from the conventional system, while the saturated fatty acid content was similar (42%) in both groups. The discriminant model correctly classified between conventional or organically produced rabbit meat.


Pla, M., Hernández, P.,B. Ariño, B., Ramírez, J. A., & Díaz, I., ( 2007). Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology. Journal of Food Chemistry, 100(1), 165-170.