Fatty Acid Composition of Ostrich (Struthio Camelus) Abdominal Adipose Tissue

Abstract

Fatty acid composition of foods has a great impact on nutrition and health. Therefore, thе determination and knowledge of the fatty acid composition of food is very important for nutrition. Due to the high nutritional characteristics of ostrich meat and its products, the research determining their quality is of topical interest. The aim of the present investigation was the determination of fatty acid composition of ostrich adipose tissue. The content of fatty acids was determined according to AOAC Official Methods of Analysis and determination was performed using a gas chromatograph with a flame-ionization detector (GC-FID). The results are expressed as a percentage of the total content of fatty acids. The method was validated and whereupon the following parameters were determined: linearity, precision, recovery, limit of detection and limit of quantification. The repeatability was within of 0.99 to 2.15%, reproducibility from 2.01 to 4.57%, while recovery ranged from 94.89 to 101.03%. According to these results, this method is accurate and precise and can be used for analysis of fatty acids in foods. It was concluded that the content of saturated fatty acids (SFA) accounted 34.75%, of monounsaturated fatty acids (MUFA) 38.37%, of polyunsaturated fatty acids (PUFA) 26.88%, of total unsaturated fatty acids (UFA) 65.25% and of desirable fatty acids (DFA) (total unsaturated + stearic acid) 70.37% of the analysed samples. The ratio polyunsaturated/saturated fatty acids accounted 0.77. The most present fatty acid is the oleic (C18:1n9c) with 28.31%, followed by palmitic (C16:0) with 27.12% and linoleic (C18:2n6c) acid with 25.08%. Other fatty acids are contained in significantly lower quantities.

Kleiber ratios and growth curves of African Black and Red Neck ostrich breeds and their crossbreeds

“…Londrina, v. 42, n. 6, suplemento 2, p. 4059-4072, 2021 stored in the abdominal cavity and under the skin (Sales, Horbanczuk, Dingle, Coleman, & Sensik, 1999; it is uneconomical to slaughter obese ostriches as most of the fat is removed before determining the carcass weight in the commercial abattoirs, although ostrich fat has a more advantageous composition of fatty acids compared to beef, sheep, and chicken fat (Basuny, Arafat, & Nasef, 2011). According to Belichovska, Hajrulai-Musliu, Uzunov, Belichovska and Arapcheska (2015), unlike other animal fats, ostrich fat is characterized by a high content of unsaturated fatty acids and can therefore be considered a healthy food for the human diet.…”

Formulated Therapeutic Products of Animal Fats and Oils: Future Prospects of Zootherapy

“…Fats of the lion (Panthera leo) and hyena (Crocut a crocuta) are used topically to alleviate abdominal pains. 6 Tusks of hippo are used as aphrodisiacs and ornamentals; the fat extracted from manatee (Trichechus senegalensis) used to cure rheumatism, boils and backache. 11 According to traditional Chinese medicine, earthworm possess antipyretic, antispasmodic, diuretic, antihypertensive, antiallergic, anti-asthmatic, detoxicant and spermatocidal effect as well as alleviation of Rheumatism.…”

“…They possess no nutritional value because they are hydrophobic in nature and cannot be degraded by the digestive enzymes of superior animals. 6 They are further divided into phospholipids, glycolipids and lipoproteins. 7 The article offers limited information about an animal product which has a reputation in therapeutics from ancient era i.e., the fat and oil and the possible formulations attempted by the researchers and presented to the scientific world for further studies.…”

An often overlooked resource: Ostrich (Struthio spp.) eggshell in the archaeological record

“…Ostrich bones are virtually absent in Asian assemblages (Janz et al 2009). The lack of evidence for ostrich carcass processing is surprising, because ostriches would provide a large package of nutrient-rich meat and associated tissues (Belichovska et al 2015;Horbanczuk et al 2003;Horbańczuk et al 2004).…”