Chemical and fatty acid composition of meat from Spanish wild rabbits and hares.

The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P < 0.05) in the meat chemical composition were observed between rabbits and hares for dry matter and fat in loins, and for ash in hindlegs. Significant differences (P < 0.05) between saturated fatty acids in foreleg and perirenal fat and between unsaturated C-18:1 and C-18:2 fatty acids in loins were observed.