Two muscles, breast and thigh, were excised from 3 pigeon meat-type breeds (Europigeon, Wrocławski, King) and were analyzed for proximate analysis, cholesterol content, and fatty acid (FA) profile. Among the breeds considered, the lowest protein content of breast muscle was found in Kings (21.73%), whereas the highest fat (7.07%) and ash (1.11%) content of breast muscle (P

The aim of the current review was to shed light on the nutritional composition of meat from alternative species, including red deer, fallow deer, rabbit, horse, pigeon and ratites (mainly ostrich) by comparison with conventional meat, and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative kinds of red meat from other non-traditional species. The nutritional composition of meat from alternative species by comparison with conventional meat is characterised by low levels of fat and cholesterol, relatively high concentrations of n-3 and iron. Therefore, the meat from alternative species may supplement the local meat market with good quality products.El objetivo de esta revisio´n fue arrojar un poco de luz sobre la composicio´n nutricional de carne procedente de especies alternativas, incluyendo ciervo, gamo, conejo, caballo, picho´n y ratites (principalmente avestruz), compara´ndolas con carne convencional, y sobre sus beneficios para la salud en humanos. Una de las razones de este intere´s fue la aparicio´n en Europa hace algunos an˜os de casos de dioxinas, Encefalopatı´a Bovina y fiebre aftosa en granjas. Desde entonces, los consumidores empezaron a buscar tipos alternativos de carne roja procedente de especies no tradicionales. La composicio´n nutricional de carne de especies alternativas se caracteriza, en comparacio´n con la carne tradicional, por niveles bajos de grasa y colesterol, y concentraciones relativamente altas de n-3 y hierro. Por esto, la carne de especies alternativas puede complementar el mercado local de carne con productos de buena calidad

The objective of this study was to determine the effect of diets with a different n-6/n-3 PUFAs ratio (7.31, 4.43, and 0.99), resulting from the addition of different dietary oils: soybean, rapeseed, and linseed (diets S, R, and L, respectively), on the fatty acid (FA) profile, oxidative status, and sensory properties of turkey breast meat. After 15 wk of feeding, breast meat yield and chemical properties of the meat were similar in all groups. Raw breast meat of R turkeys had a significantly higher content of all-trans-retinol and atocopherol, compared with S and L. The physicochemical properties of breast meat, including pH, color, drip loss, and cooking loss, did not differ significantly. Cooked meat samples differed significantly with respect to the concentrations of oleic acid, linoleic acid (S and R>L), and linolenic acid (S and R < L). Compared with S and R, breast meat of L turkeys was characterized by higher concentrations of total PUFAs (35.1 vs. 30.1 and 29.3%), a significantly lower n-6/n-3 PUFAs ratio (1.51 vs. 5.43 and 5.07%) and a higher thiobarbituric acid reactive substances content (TBARS; 31.9 vs. 26.4 and 26.7 nmol/g). After 4 months of deep-freeze storage the n-6/n-3 PUFAs ratio did not deteriorate. It may be concluded that replacing soybean oil with linseed oil, but not with rapeseed oil, increased the proportion of PUFAs in the total FAs pool and improved the n-6/n-3 PUFAs ratio, yet it also adversely affected the sensory properties and oxidative stability of meat. Both raw and stored breast meat from L turkeys was susceptible to oxidative changes, as manifested by the significantly higher TBARS concentrations (17.07 and 81.06) compared with those of the S group (10.91 and 53.00 nmol/g, respectively).Practical applications: Studies investigating the possibility of increasing the health benefits of poultry meat have been performed mostly on broilers, while the problem remains poorly researched in turkeys. Our findings show that linseed oil, in contrast to rapeseed oil, is a good source of PUFAs, in particular n-3 PUFAs, that can be effectively transferred from feed to carcass lipids. However, desirable changes in the fatty acid profile are accompanied by increased susceptibility to lipid oxidation and deterioration of the sensory properties of meat. Thus, the linseed oil content of turkey diets should be reduced, or diets supplemented with linseed oil should be fed for shorter periods of time to alleviate the negative effects of linseed oil on the sensory attributes and oxidative status of meat.Abbreviations: BW, body weight; FA, fatty acid; TBARS, thiobarbituric acid reactive substances Eur.

This study evaluated the effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Forty ostriches were raised in two groups (OSe and IOSe, diets supplemented with an organic form and an inorganic form of selenium, respectively). The form of selenium had no influence on chemical composition of ostrich muscle. Although, there were no significant differences in total content of SFA, MUFA and PUFA, the content of LA and EPA was higher in the muscles of ostriches which were put on a diet supplemented with an organic form of selenium, what resulted in lower n-6/n-3 fatty acids ratio in OSe group (9.99) in comparison to IOSe group (11.70). The results of the study indicate that dietary organic selenium supplementation improves the quality of the ostrich meat as related to the health promoting properties (LA, EPA and selenium content) of meat

WPŁYW ZASTOSOWANIA GENETYCZNIE ZMODYFIKOWANEJPOEKSTRAKCYJNEJ ŚRUTY SOJOWEJ ORAZ POEKSTRAKCYJNEJ ŚRUTY RZEPAKOWEJ ,,00'' NA EFEKTY TUCZU, WŁAŚCIWOŚCI TECHNOLOGICZNE I SENSORYCZNE MIĘSA ŚWIŃ S t r e s z c z e n i e Celem badań było określenie wpływu zastosowania w mieszankach paszowych finiszer dla tuczników genetycznie zmodyfikowanej (GM) poekstrakcyjnej śruty sojowej oraz poekstrakcyjnej śruty rzepakowej na efekty tuczu, wartość rzeźną tusz, właściwości technologiczne i sensoryczne mięsa wieprzowego. Badanie żywieniowe przeprowadzono na 24 tucznikach, mieszańcach ras (♀Wielka Biała Polska x Polska Biała Zwisłoucha) x ♂Duroc), podzielonych na 2 grupy doświadczalne. Zwierzęta żywiono mieszankami pełnoporcjowymi finiszer: mieszanka S z udziałem GM poekstrakcyjnej śruty sojowej, mieszanka S+Rw 50 % białko z GM poekstrakcyjnej śruty sojowej zastąpiono białkiem poekstrakcyjnej śruty rzepakowej. Tucz przeprowadzono na zwierzętach od masy ciała 65 kg do 115 kg. Określono przyrosty dobowe, wykorzystanie paszy, wartość rzeźną tusz tuczników, właściwości technologiczne i sensoryczne schabu (m. longissimus dorsi) oraz szynki (m. semimembranosus).W wyniku przeprowadzonych badań stwierdzono, większe o 4,7 % przyrosty dobowe i lepsze o 4,8 % wykorzystanie paszy przez tuczniki otrzymujące w dawce GM poekstrakcyjną śrutę sojową w porównaniu z tucznikami żywionymi mieszanką, w której zastąpiono w 50 % białko śruty sojowej białkiem pochodzącym z poekstrakcyjnej śruty rzepakowej.Nie odnotowano statystycznie istotnego zróżnicowania wartości rzeźnej tusz, właściwości technologicznych (z wyjątkiem barwy m. longissimus dorsi) i sensorycznych mięsa wieprzowego w zależności od zastosowanego rodzaju białka roślinnego w żywieniu tuczników.

This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

The objective of the present research was to investigate the influence of chemical modification and method of preservation of separated myofibrillar proteins on their physico-chemical properties. Myofibrillar proteins were the subject to succinylation or acylation and after modification one part of each preparation was lyophilised, the second part was spray dried and the third part was frozen. The chemical composition of protein preparations did not change significantly after any method of treatment. The process of chemical modification influenced the waterholding capacity and protein digestibility in vitro. Modified samples absorbed less water than standards and also were less susceptible to enzymatic hydrolysis. The shape of sorption isotherms of modified proteins was typical for hygroscopic products and hysteresis loops were observed.

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.