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Effect of dietary linseed and rapeseed supplementation on fatty acid profiles in the ostrich. Part 1. Muscles

Ewa Poławska
Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrzębiec, 05-552 Magdalenka, Poland
Abstract :
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%FA
and PUFA/SFA ratio (>1.0) as compared with the control group (1.7% FA
and <0.94, α-linolenic
acid and PUFA/SFA, respectively), whereas the effect of rapeseed was lower (2.2%, and <0.99, α-
linolenic acid and PUFA/SFA, respectively). Dietary treatment lowered (P<0.001) the
. 11 in the C group to 4 in the L8 and L4 groups. Overall, the results indicate that inclusion of
linseed into ostrich diets has a positive effect on the fatty acid composition, allowing the production
of meat enriched with
fatty acids.
Keywords :
atty acids / linseed / ostrich meat / rapeseed

Date Deposited : 02 Apr 2015 10:08

Last Modified : 02 Apr 2015 10:08

Official URL:

Volume 31, Number 3, - 2013

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