Bartlett, G. R. (1959) Phosphorus assay in column chromatography. J. Biol. Chem. 234, 466-468.
Bianchi, M., Petracci, M., and Cavani, C. (2009) The influence of linseed on rabbit meat quality. World Rabbit Sci. 17, 97-107.
Cappelli, P. and Vannucchi, V. (2005) Trasformazione delle carni: i salumi. In Chimica degli alimenti. Bologna, Italy: Zanichelli editore, pp. 500.
Cavani, C., Petracci, M., Trocino, A., and Xiccato, G. (2009) Advances in research on poultry and rabbit meat quality. Italian J. Anim. Sci. (Supplement) 8, S741-S750.
Combes, S. and Dalle Zotte, A. (2005) Rabbit meat: Dietetic properties and processing characteristics. 11émes Journées de la Recherche Cunicole, Paris (France), pp. 167-180.
Conquer, J. A. and Holub, B. J. (1998) Effect of supplementation with different doses of DHA on the levels of circulating DHA as non-esteried fatty acid in subjects of Asian Indian background. J. Lipid Res. 39, 286-292.
Cooper, S. L., Sinclair, L. A., Wilkinson, R. G., Hallett, K. G., Enser, M., and Wood, J. D. (2004) Manipulation of the n-3polyunsaturated acid content of muscle and adipose tissue in lambs. J. Anim. Sci. 82, 1461-1470.
Dalle Zotte, A. and Szendrő, Z. (2011) The role of rabbit meat as functional food. Meat Sci. 88, 319-331.
Dalle Zotte, A. (2002) Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livestock Prod. Sci. 75, 11-32.
Dalle Zotte, A. and Szendro´´ , Z. (2010) The role of rabbit meat as functional food. CD of 4th Cuniculture Congress of theAmericas, Córdoba, Argentina.
Enser, M., Richardson, R. I., Wood, J. D., Gill, B. P., and Sheard, P. R. (2000) Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Sci. 55, 201-212.
FAOSTAT (2010) http://faostat.fao.org/site/291/default.aspx
Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
Gigaud, V. and Combes, S., (2008) The effect of decreasing the omega 6/omega 3 ratio in feed on fatty acid content of rabbit meat to meet human dietary recommendations. 9th World Rabbit Congress, Verona, Italy, pp. 1353-1357.
Gray, J. I., Gomaa, E. A., and Buckley, D. J. (1996) Oxidative quality and shelf life of meats. Meat Sci. 43, S111-S123.
Hernàndez, P. and Gondret, F. (2006) Rabbit meat quality. In Maertens, L. and Coudert, P. (Eds.), Recent advances in rabbit sciences, Melle, Belgium: ILVO. pp. 269-290.
Hernàndez, P. (2008) Enhancement of nutritional quality and safety in rabbit meat. 9th World Rabbit Congress, Verona, Italy, pp. 367-383.
Hernàndez, P. and Dalle Zotte, A. (2010) Influence of diet on rabbit meat quality. (pp 163-178). In: Nutrition of the rabbit. Edited by C. de Blas, Univesidad Poletenica, Madrid, J. Wiseman, University of Nottingham, UK, 2nd ed., ISBN-13: 9781845936693.
Hernàndez, P. and Gondret, F. (2006) Rabbit meat quality. In: Maertens, L., Coudert, P. (Eds.), Recent advances in rabbit sciences. ILVO, Belgium, pp. 269-290.
Juaneda, P. and Rocquelin, G. (1985) Rapid and convenient separation of phospholipids and nonphosphorus lipids from rat heart using silica cartridges. Lipids 20, 40-41.
Kouba M. and Biochimie J. M. (2011) A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids, Biochimie 93, 13-17.
Littell, R. C., Milliken, G. A., Stroup, W. W., and Wolfinger, R. D. (1996) SAS System for Mixed Models. SAS Institute, Incorporated, pp. 633.
Maertens, L., Huyghebaert, G., and Delezie, E. (2008) Fatty acid composition of rabbit meat when fed a linseed based diet during different periods after weaning. 9th World Rabbit Congress, Verona, Italy, pp. 1381-1385.
Molette, C., Nicot, M. C., Coulmier, D., Farizon, Y., and Gidenne, T. (2009) High incorporation of distillers grains of wheat in a simplified feed formulation. Impact on growth, carcass quality and fatty acid composition of the rabbit meat.13émes Journées de la Recherche Cunicole, LeMans, France, pp. 14-17.
Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5, 600-608.
NRC [National Research Council] (1985) Guide for the Care and Use of Laboratory Animals, sixth ed. National Academy Press, Washington, D.C.
Petracci, M., Bianchi, M., and Cavani, C. (2009) Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids. Nutrients 1, 111-118.
Raes, K., De Smet, S., and Demeyer, D. (2004) Effect of dietary fatty acids onincorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: A review. Anim. Feed Sci. Technol. 113, 199-221.
Salma, U., Miah, A. G., Maki, T., Nishimura, M., and Tsujii, H. (2007) Effect of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in broiler meat. Poult. Sci. 86, 1920-1926.
Simopoulos, A. P. (2001) N-3 fatty acids and human health: defining strategies for public policy. Lipids (Supplement) 36, S83-S89.
Simopoulos, A. P. (2002) The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed. Pharmacother. 56, 365-379.
Simopoulos, A. P. (2004) Omega-3 fatty acids and antioxidants in edible wild plants. Biol. Res. 37, 263-277.
Williams, C. M. (2000) Dietary fatty acids and human health. Annales de Zootechnie 49, 165-180.
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington, F. M. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358.