Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat

Poławska, Ewa; Zdanowska‐Sąsiadek, Żaneta; Horbańczuk, J.O.; Pomianowski, Janusz; Jóźwik, Artur; Tolik, Dominika; Smet, Stefaan De

doi:10.1080/19476337.2015.1046940

Cited by 13 publications

(10 citation statements)

References 18 publications

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“…Interestingly, the results of the study by Poławska et al (44) indicate that organic form of selenium improves the quality of the ostrich meat by decreasing the n6/n3 fatty acids ratio and increasing selenium content in muscles. This form of selenium can be recommended as an antioxidant to ostrich diet, because this form protects linoleic acid against oxidation more effectively than arachidonic acid.…”

Section: Nutritional Characteristics Of Ostrich Emu and Rhea Meatmentioning

confidence: 96%

“…It can be explained by a high pigment content ranging between 3.2 and 5 mg of Fe/100g versus ca. 2 mg of Fe/100g in beef (32,40,44,45). Interesting research for meat physical quality including colour and pH on different ostrich genotype South African Black (Black), Zimbabwean Blue (Blue), and their hybrids was carried out by Hoffman et al (18).…”

Section: Chemical and Physical Compositionmentioning

confidence: 99%

“…Over the recent years growing interest in ratite farming and breeding, including ostriches, emu, and rhea, has been observed worldwide (4,5,7,11,22,32,42,44) as a new agricultural activity (8,21). For example, the South African ostrich meat industry has grown considerably over the past years and export constitutes approximately 90% of global ostrich meat production in the world (24).…”

Section: Introductionmentioning

confidence: 99%

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Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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Section: Nutritional Characteristics Of Ostrich Emu and Rhea Meatmentioning

confidence: 96%

Section: Chemical and Physical Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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“…Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world ( 12 , 13 , 22 , 24 , 35 , 38 , 39 , 42 ). The global market of ratite meats is gaining popularity due to health-conscious consumers, who are becoming increasingly careful in choosing lean alternatives over traditional red meats ( 31 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of packaging methods on shelf life of ratite meats

Horbańczuk

Wierzbicka

2017

Journal of Veterinary Research

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Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

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“…The composition of rabbit meat seems no different from other meats such as poultry, but its flavour differs greatly (Gerencsér et al, 2014;Poławska et al, 2016;Li et al, 2016). It is therefore necessary to analyse the main odorants in rabbit meat and determine their source.…”

Section: Introductionmentioning

confidence: 99%

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

Xie

Zhang

et al. 2016

World Rabbit Sci.

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This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography-mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.

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Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat

Cited by 13 publications

References 18 publications

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Effects of packaging methods on shelf life of ratite meats

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

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