الفهرس 
IntroductionOnly 14 pages are availabe for public view
Abstract
This study was carried out to evaluate the effectof linseed oil (LO) or fish oil (FO) on growing rabbitsperformance, blood parameters and fatty acids profile of growing rabbit’s meat. Fifty weaning male rabbits were randomly divided into five treatment groups, Control ; 2LO and 2 FO dietary groups based on the oil level ( O.75 or 1.5 %) . Feed and water were offered ad-libitum during the experimental period, which lasted for seven weeks. Results showed that both dietary oil source and level had positive influence on growth performance in terms of live body weight, feed conversion, and total edible parts while abdominal fat (%) was significantly decreased in rabbits fed the high FO-diet. Blood plasma total protein and albumin did not significantly influenced butglobulin level was higher for the FO1 (0.75%) treatment than other treatments. Plasma total lipids, cholesterol, triglycerides and HDL levels were significantly increased especially in FO treatments, while LDL decreased. Plasma creatinine ,urea –N and transaminases (ALT and AST) activity were affected by treatments .Both FO treatments and LO2 (1.5%) group of rabbits showed significant increases in plasma thyroid hormones(T4 ,T3 ) and IGF-I concentration compared with other groups.The antioxidant status in terms of low MDA level andhigh plasma TAC and SOD activity was significantly improved by treatments. Use of higher level of both FO or LO oils decreased taste and odor scores of rabbits meat with the worst score being recorded for linseed oil ( LO 1.5%) – fed rabbits. The consumer’s acceptability in terms of odor, taste and general acceptance scores were adversely influenced by dietary supplementation with high levels of FO and LO to rabbit’s diet. However, use of low level of both oil had no effect on the physical properties of rabbit’s meat. Data showed also that alpha linoleic acid (ALA), (omeg-3 FA) level was significantly higher in the meat samples from rabbits fed the two LO levels followed by those fed the high FO-diet compared with those of control and low FO- fed rabbits .Inclusion ofFO in rabbits diet resulted in a significant increase in the DHA and EPA n-3 fatty acids in the meat compared with the control and LO-fed rabbits. Then-6/n-3 ratio was significantly higher for the meat samples from rabbits fed the control diet, intermediate for LO- fed rabbits and lower for FO- fed animals. Histological sections showed better ileum villi appearance , slight – non pathologic - changes in liver histology and an enhanced architecture of cecal villi with many goblet cells impregnated in the brush border area . It is concluded that using diets enriched with a natural plant oil ( linseed ) or a marine oil ( fish ) as sources of omega-3 PUFAs for growing rabbits feeding up to 1.5% level could elicit the nutritional value of rabbits meat as a ” Functional healthy Food” rich of omega -3 fatty acids.