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

• Autorzy: Polawska E. , Jozwik A. , Wojcik A. , Strzalkowska N. , Pierzchala M. , Tolik D. , Poltorak A. , Hoffman L. C.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

diet supplementation; linseed; rapeseed; supplementation; fatty acid profile; ostrich; fat

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2013
• Tom: 31
• Numer: 4
• Opis fizyczny: p.347-354,ref.

Twórcy

autor

Polawska E.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland

autor

Jozwik A.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland

autor

Wojcik A.

• Department of Animal Hygiene and Environmental, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland

autor

Strzalkowska N.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland

autor

Pierzchala M.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland

autor

Tolik D.

• Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland

autor

Poltorak A.

• Department of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warszawa, Poland

autor

Hoffman L. C.

• Department of Animal Sciences, University of Stellenbosch, P Bag X1, Matieland, 7602 South Africa

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