Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 31 | 4 |

Tytuł artykułu

Effect of dietary linseed and rapeseed supplementation on fatty acids profiles in the ostriches. Part 2. Fat

Warianty tytułu

Języki publikacji



The aim of the study was to determine the effect of linseed and rapeseed dietary supplementation on the fatty acids profiles of two ostrich fat depots: breast and subcutaneous (above the leg). The study was carried out on 40 ostriches raised in five groups – control (C) or with 4% (L4) or 8% (L8) linseed, or 5% (R5) or 10% (R10) rapeseed in the diet, from hatching to 12 months of age. Fat samples of breast (BF) and leg fat (LF) were taken for fatty acids analysis. Generally ostrich fat has high contents of PUFA (BF – 23.9, LF – 20.2 g/100 g FAME), especially linoleic acid (BF – 16.4, LF – 12.5 g/100 g FAME) and linolenic acid (BF – 5.7 and LF – 6.2 g/100 g FAME). Ostrich BF had a higher content of n-6 FA and total PUFA and lower n-3 FA than the LF. Both fat depots had desired PUFA/SFA ratios above 0.4, but not desirable n-6/n-3 ratios. BF had significantly higher (0.69)PUFA/SFA ratio than LF (0.55). Both L4 and L8 caused higher total PUFA content (27.8, 25.6 g/100 g FAME, respectively) and higher PUFA/SFA ratios (0.74, 0.75, respectively) and lower n-6/n-3 ratios (1.5, 1.8, respectively) compared to C. The rapeseed supplementation decreased the LA content in ostrich fats (R5- 14.1, R10-13.4g/100g FAME), causing a lower n-6/n-3 (4.1, 4.6, respectively) ratio compared to C (6.1). The supplementation of ostrich diets with linseed improved the nutritional value of ostrich fat by increasing the n-3 FA, total PUFA content and PUFA/SFA ratio. Although the leg fat had a lower PUFA content, both depots of ostrich fats can be recommended as valuable ingredients for value-added meat products fit for human consumption.








Opis fizyczny



  • Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
  • Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
  • Department of Animal Hygiene and Environmental, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
  • Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
  • Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
  • Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
  • Department of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warszawa, Poland
  • Department of Animal Sciences, University of Stellenbosch, P Bag X1, Matieland, 7602 South Africa


  • BASUNY A.M.M., ARAFAT S.M., NASEF S.L., 2011 – Utilization of ostrich oil in foods.International Research Journal of Biochemistry and Bioinformatics 1, 199-208.
  • BACKERBAUER L.M., THIEL-COOPER R., AHN D.U., SELL J.L., PARRISH F.C., BEITZ D.D.,2001 – Influence of two dietary fats on the composition of emu oil and meat. Poultry Science 80,187-194.
  • COOPER R.G., HORBAŃCZUK J.O., 2004 – Ostrich nutrition: a review from a Zimbabwean perspective. Revue Scientifique et Technique de l’O.I.E. 23, 1033-1042.
  • Cooper R.G., HORBAŃCZUK J.O., Fujhara N., 2004 – Nutrition and feed management in the ostrich (Struthio camelus domesticus),. Animal Science Journal 75, 3, 175-181
  • COOPER R.G., TOMASIK C., HORBANCZUK J.O., 2007 – Avian Influenza in Ostriches (Struthio camelus). Avian and Poultry Biology Reviews 18, 87-92.
  • FOLCH J., LEE M., SLOANE STANLEY G.H., 1957 – A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 22, 226-497.
  • HOFFMAN L.C., JOUBERT M., BRAND T.S., MANLEY M., 2005 – The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. Meat Science 70: 45-53.
  • HOFFMAN L.C., BRAND M., CLOETE S., MULLER M., 2012 – The fatty acid composition of muscles and fat depots of ostriches as influenced by genotype. South African Journal of Animal Science 42, 256-265.
  • HORBAŃCZUK J.O., 2002 – The Ostrich. European Ostrich Group, Ribe, Denmark.
  • HORBAŃCZUK J.O., Cooper R.G., Jóźwik A., Klewiec J., Krzy żewski J., Malecki I.J, Chyliński W., Wójcik A., Kawka M., 2003 – Cholesterol content and fatty acid composition of fat from culled breeding ostriches (Struthio camelus). Animal Science and Papers Report 21, 4, 271-275.
  • HORBAŃCZUK J.O., KAWKA M., SACHARCZUK M, COOPER R.G., BORUSZEWSKA K.,PARADA P., JASZCZAK K. 2007 – A search for sequence similarity between chicken (Gallus domesticus) and ostrich (Struthio camelus) microsatellite markers. Animal Science Papers and Reports 25, 283-288.
  • HORBAŃCZUK J.O., MALECKI I., COOPER R.G., JÓŹ WIK A., KLEWIEC J., KRZYŻEWSKI J., KALIFA H., CHYLIŃSKI W., WÓJCIK A., KAWKA M., 2004 – Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches (Struthio camelus) aged 14 months.Animal Science Papers and Reports 22, 247-251.
  • HORBAŃCZUK J. O., Sales J., 2001 – Egg production of Red and Blue Neck ostriches under European farming conditions. Archiv fur Geflugelkunde, 65, 6, 281-283
  • HORBAŃCZUK J., SALES J., CELEDA T., KONECKA A., ZIEBA G., KAWKA P., 1998 –Cholesterol Content and Fatty Acid Composition of Ostrich Meat as Influence by Subspecies. Meat Science 50, 385-388.
  • HORBAŃCZUK J.O., TOMASIK C., COOPER R.G., 2008 – Ostrich farming in Poland - its history and current situation after accession to the European Union. Avian and Poultry Biology Reviews 1,65-71.
  • LOPEZ-FERRER S., BAUCELLS M.D., BARROETA A.C., GALOBART J., GRASHORN M.A.,2001 – n-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil. Poultry Science 80, 753-761.
  • MOUROT J., KOUBA M., PEINIAU P., 1995 – Comparative study of in vitro lipogenesis in various adipose tissues in the growing domestic pig (Sus domesticus). Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology 111, 379-384.
  • POŁAWSKA E., HORBAŃCZUK J.O., PIERZCHAŁA M., STRZAŁKOWSKA N., JÓŹ WIK A.,WÓJCIK A., POMIANOWSKI J., GUTKOWSKA K., WIERZBICKA A., HOFFMAN L.C., 2013 – Effect of dietary linseed and rapeseed supplementation on the fatty acid profiles in the ostrich. Part 1. Muscles. Animal Science Papers and Reports 31, 239-248.
  • POŁAWSKA E., MARCHEWKA J., Cooper R.G., Sartowska K., Pomianowski J.,Jóźwik A., Strzałkowska N., Horbańczuk J.O., 2011 – The ostrich meat – an updated review. II. Nutritive value. Animal Science Papers and Reports 29, 89-97.
  • SALES J., FRANKEN L.R., 1999 – Ostrich fat. Australian Ostrich Association Journal 37, 39-45.
  • SALES J., HORBANCZUK J., 1998 – Ratite Meat. World’s Poultry Science Journal 54, 59-67.
  • SALES J., HORBAŃCZUK J.O., DINGLE J., COLEMAN R., SENSIK S., 1999 – Carcass characteristics of emus (Dromaius novaehollandiae). British Poultry Science 40, 145-147.
  • World Health Organisation (WHO), 2003 – Diet Nutrition and the Prevention of Chronic Diseases.Geneve, pp. 4-101.
  • WISEMAN J., AGUNBIADE J.A., 1998 – The influence of changes in dietary fat and oils on fatty acid profiles of carcass fat in finishing pigs. Livestock Production Science 54, 217-227.
  • ZELENKA J., SCHNEIDEROVA D., MRKVICOVA E., DOLEZAL P., 2008 – The effect of dietary linseed oils with different fatty acid patterns on the content of fatty acids in chicken meat. Veterinarni Medicina 53, 77-85.

Typ dokumentu



Identyfikator YADDA

JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.