The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat

• Autorzy: Polawska E. , Lisiak D. , Jozwik A. , Pierzchala M. , Strzalkowska N. , Pomianowski J. , Wojcik A.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate the effect of the dietary linseed and rapeseed supplements on the physico-chemical and sensory properties of ostrich meat. The experiment was carried out on forty growing ostriches raised in five groups (control and with 4 and 8% linseed and 5 and 10% rapeseed of the diet). The diet with rapeseed did not affect the physico-chemical properties of meat,while 4% linseed in a diet had positive influence on flavour (P<0.001) and cooking loss (P<0.05),that are important from the consumer point of view. Higher amounts of linseed (8%) in the diet caused changes in pH24 and increasing fat content in meat.

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2012
• Tom: 30
• Numer: 1
• Opis fizyczny: p.65-72,,ref.

Twórcy

autor

Polawska E.

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

autor

Lisiak D.

autor

Jozwik A.

autor

Pierzchala M.

autor

Strzalkowska N.

autor

Pomianowski J.

autor

Wojcik A.

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