The global aim was to obtain a nutritional improvement of meat fatty acid composition and the stabilization of lipid oxidation (measured through chemical and sensory scores). We started studying the effects of several types of fats added to feed (sunflower, linseed…) on the lipid quality of chicken meat.

Added fats were also combined with  alpha-tocopherol, zinc and selenium (organic and inorganic) supplementation.

Moreover, the effects of cooking and storage on meat nutritional quality were also assessed.

In a second step, studies were carried out for rabbit meat, by using similar experimental designs and methodology.

This project covered a 15 years period and was financed in the frame of several calls of the Spanish Ministerio de Ciencia e Innovación (R+D+i programme).