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The aim of the study was to evaluate physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as affected by refrigerated storage (for 14 days) and type of packaging (VAC vs. skin-packaging – SP). During refrigerated storage time drip loss after 7 days was significantly (P<0.001) higher in VAC as compared to SP samples. No significant differences in the SFA content in...
Forty ostriches were raised in five groups [control (C) or with 4% (L4) or 8% (L8) linseed, or 5% (R5) or 10% (R10) rapeseed in the diet]. Linseed supplementation (L4 and L8) improved the nutritive value of the ostrich meat by increasing (P<0.001) the α-linolenic acid content (>4.2%FAtotal) and PUFA/SFA ratio (>1.0) as compared with the control group (1.7% FAtotal and <0.94, α-linolenic...
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...
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...
The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to...
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