Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

Majewska, D.; Jakubowska, M.; Ligocki, M.; Tarasewicz, Z.; Szczerbińska, D.; Karamucki, T.; Sales, J.

doi:10.1016/j.foodchem.2009.03.100

Cited by 55 publications

(62 citation statements)

References 18 publications

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“…The moisture content of the meat at 763.8 g/kg is slightly lower than in studies by Sales & Oliver-Lyons (1996), Hoffman et al (2005) and Majewska et al (2009), which obtained moisture contents of 777.0, 766.6 and 767.0 g/kg, respectively. In studies by Sales & Oliver-Lyons (1996), Sales & Hayes (1996), Hoffman et al (2005), Majewska et al (2009), andDalle Zotte et al (2013) the ostrich meat had crude protein content of 206.0, 211.2, 216.6, 213.0 and 212.0 g/kg, respectively. The current study compares well with those values, with a crude protein value of 206.9 g/kg.…”

Section: Discussioncontrasting

confidence: 62%

“…Its low sodium, favourable fatty acid profile, low intra-muscular fat and cholesterol, and high iron and vitamin E contents have resulted in consumers paying more attention to the ostrich as a meat source (Mellett, 1992;Sales & Oliver-Lyons, 1996;Majewska et al, 2009;Poławska et al, 2011). However, little is known about the effect of production systems, in particular feed source, on the nutritional quality of this novel red meat alternative (Girolami et al, 2003;Poławska et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Brand¹,

Engelbrecht²,

Merwe³

et al. 2018

SA J. An. Sci.

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The main consumer products derived from ostriches are feathers, leather and meat. Despite progress in optimizing production practices, additional information is still necessary about the value of various raw materials as feed to ensure cost-efficient production. This study aimed to determine the effects of the gradual replacement of soybean oilcake meal with sweet lupin (Lupinus angustifolius) seed in the diet of feedlot ostriches on the feather, leather and meat production characteristics. The chicks received a standard commercial pre-starter ostrich diet, with the trial utilizing 141 ostrich chicks (± 10 chicks per group), beginning with the starter phase (83 days posthatching) and reared until 11 months of age. Five isonutritional diets were formulated for each feeding phase (starter, grower and finisher) according to specifications for each phase. In each phase, a control diet (Diet 1, 0% lupin diet (LD)) was formulated using soybean oilcake meal as the sole protein source and Diet 5 (100LD) was formulated to include the maximum amount of sweet lupin according to the specifications for the species and feeding phase. The maximum amount of sweet lupin included in 100LD therefore differs among the three feeding phases. The remaining three diets were formulated by gradually replacing soybean oilcake meal with lupins in the following increments: 100 : 0 (0LD); 75 : 25 (25LD); 50 : 50 (50LD); 25 : 75 (75LD), and 0 : 100 (100LD). There were three replications per treatment, resulting in 15 groups of birds. Feed and water were supplied ad libitum. No differences were found for moisture, crude protein and ash contents of the meat. However, the intramuscular fat content was significantly influenced by the sweet lupin content of the diet. No differences were found for any of the feather classes that were measured. Regarding leather traits, the treatment diets had no effect on the crust sizes, leather grades, nodule diameters, and nodule densities. Differences were observed for leather thickness and pinhole number. It can be concluded that the sweet lupin inclusion levels evaluated in this study had little influence on leather traits, meat composition and feather classes.

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Section: Discussioncontrasting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Brand¹,

Engelbrecht²,

Merwe³

et al. 2018

SA J. An. Sci.

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show abstract

“…The ostriches were fasted for 24 h before being electrically stunned. Bleeding and evisceration were performed according to standard slaughtering procedures for ostriches in Poland (Majewska et al, 2009). Meat samples were taken from the gastrocnemius pars interna (GN) and iliofibularis (IF) muscles from the left side of the carcasses, and transported to the laboratory in insulated containers, where they were maintained at −20 ºC until further analyses.…”

Section: Methodsmentioning

confidence: 99%

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

Horbańczuk

Poławska

Wójcik³

et al. 2015

SA J. An. Sci.

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The aim of the study was to evaluate the effect of the duration (24 hours, 60 days and 120 days) of frozen storage (−20 ºC) on the fatty acid composition of meat from ostriches supplemented with linseed and rapeseed. The study was carried out on muscles of 40 ostriches raised on five dietary groups: control with no supplementation (C), with 4% linseed (L4); 8% linseed (L8); and 5% rapeseed (R5); or 10% rapeseed (R10) in the diet. As the frozen storage period increased, the fatty acid profile of the ostrich meat in all the "enriched" groups changed, especially treatments L4 and L8. There was a decrease in the polyunsaturated fatty acid content (especially from 61 to 120 days of storage) including linolenic, arachidonic and docosahexaenoic acids. However, storage did not influence the fatty acid profile of ostrich meat up to 60 days. These results suggest that freezing is an acceptable method for preserving ostrich meat (up to 60 days), causing only a small decrease in the fatty acids of ostrich meat enriched with n-3 fatty acids. However, further research on prolonged frozen storage is recommended.

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“…Haeme iron in meat is more biologically available than the iron from plants, ranging from 72% to 87% in red meats (25). Thus, ratite meat seems to be a very good nutritional source of total Fe and haeme Fe (27). As mentioned above, ratite meat can also be a good source of copper and selenium in comparison to the conventional meat, e.g.…”

Section: Nutritional Characteristics Of Ostrich Emu and Rhea Meatmentioning

confidence: 99%

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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Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

Cited by 55 publications

References 18 publications

Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Effects of varying sweet lupin dietary inclusion levels on feather classes, leather traits and meat composition of feedlot ostriches

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

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

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