Higher Oxygen Content Affects Rabbit Meat's Quality and Fatty Acid Profile in a Modified Atmosphere.

After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters ( L ∗ , a ∗ , and b ∗ ). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 ( P < 0.001) and C16:0 ( P < 0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 ( P = 0.001) and C20:1 ( P = 0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture ( P > 0.05). The H/H level differed significantly with the storage time ( P < 0.001), with no effect of the gas mixture ( P = 0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.