The Effect of Substitution of Palm Fat with Linseed Oil on the Lipid Peroxidation, Antioxidative Capacity and Intestinal Morphology in Rabbits ().

This experiment was conducted to investigate the effect of different dietary fatty acids (saturated or polyunsaturated fatty acids) supplementation on the oxidative status and intestinal morphology of adult rabbits (). Twenty-four "slovenska kunka" rabbits were randomly assigned to two different dietary treatments (12 rabbits per treatment) and fed the experimental diets between 80 and 102 days of age. The palm fat (PALM) diet with 6% palm fat and linseed (LINSEED) diets with 6% linseed oil were used.

Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.

The objective of the present study was to evaluate the effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive tree) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Forty-eight slovenska kunka (SIKA) rabbits were divided into four homogeneous groups. The control group (CONT-) received diet with 6% palm fat; other groups received diet with 6% linseed oil and were either unsupplemented (CONT+) or supplemented with 1% of G.