Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

Table 7

Conjugated linoleic acid isomers content (mg/100 g meat) in rabbit loin and hind leg meat samples.

Fatty acids	Diet
	S	E	O	T	TE	TO
Loin
C18:	79 ± 25	110 ± 35	72 ± 19	63 ± 18	59 ± 27	47 ± 12
C18:	99 ± 19	130 ± 28	101 ± 35	80 ± 14	75 ± 21	60 ± 14
CLA	178 ± 45	240 ± 64	173 ± 54	143 ± 32	134 ± 48	107 ± 26
Hind leg
C18:	45 ± 14	36 ± 5.7	25 ± 4	26 ± 10	35 ± 5	19 ± 1
C18:	53 ± 22	42 ± 4	30 ± 7	31 ± 10	37 ± 9	23 ± 4
CLA	98 ± 36	78 ± 10	55 ± 11	57 ± 20	71 ± 14	42 ± 4

Values are given as means ± standard deviation (n = 8); S = standard diet (0.5% CLA. 3%  ω3 source and 0.5% Vitcon); E = standard diet + 150 ppm vit E; O = standard diet + 2% oregano extract; T = standard diet + 1.5 g/kg prebiotic THEPAX; TE = standard diet + 150 ppm vit E + 1.5 g/kg prebiotic THEPAX; TO = standard diet + 2% oregano extracts + 1.5 g/kg prebiotic THEPAX. Fatty acids of loin are compared with their counterparts of hind leg. Values in the same column with different superscript letters are compared resulting significantly different (p < 0.01).