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Manap K, Serikkyzy M. Production of ostrich meat pâtés: Design of a food safety management system. FOOD SCI TECHNOL INT 2023; 29:847-856. [PMID: 36083150 DOI: 10.1177/10820132221124195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, there has been a growing interest in ostrich breeding, and the commercial breeding of these birds has attracted the attention of new breeders, and it has become a great alternative to agricultural production. The study on the production of pâtés was conducted in 2019 in Almaty (Kazakhstan). During the formation of two new formulations of pâtés, the following safety system parameters were taken into account: microflora development; oxidation number (intensity of oxidation products accumulation). The aim of the study is to obtain the optimal characteristics of ostrich meat preservation in the production of pâtés. As a result of the study, it was found that ostrich meat samples have high nutritional value. Meat is characterized by a high content of protein, low content of fat, and carbohydrates are almost absent. Also, it was found that concentration of arachidonic acid in ostrich meat was 3 times higher as compared to beef (p ≤ 0.05). Therefore, the introduction of inulin and carrageenan polysaccharides into the recipe of ostrich pâtés allows one to significantly improve their shelf life and based on the developed recipe it is possible to start the production of pâtés.
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Affiliation(s)
- Kalima Manap
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan
| | - Mira Serikkyzy
- Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan
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2
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Dang DX, Kim IH. Coated refined fish oil supplementation improves growth performance and meat quality in finishing pigs. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Kheirabadi S, Dehghan-Banadaky M, Ganjkhanlou M. Effects of different dietary fat levels and sources on diet digestibility, fattening performance and meat quality of Holstein young bulls when substituted for dietary barley grain. Arch Anim Nutr 2022; 76:34-49. [PMID: 35130807 DOI: 10.1080/1745039x.2021.2013114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
The aim of the present study was to investigate the effects of substituting dietary barley grain by different sources and levels of fat on performance and meat quality of Holstein young bulls. Twenty-eight Holstein male calves, 274 ± 32 kg initial body weight, were used in a completely randomised design with a 2 × 2 factorial treatment arrangement for 100 d (with 10 d of adaptation). Seven animals were randomly allocated per treatment. Four dietary treatments were tested, which included: (1) diet supplemented with saturated fat (Energizer® RP10) at low level (diet with high barley and starch content), (2) diet supplemented with saturated fat at high level (diet with low barley and starch content), (3) diet supplemented with unsaturated fat (Persiafat) at low level (diet with high barley and starch content) and (4) diet supplemented with unsaturated fat at high level (diet with low barley and starch content). The dry matter intake, average daily gain, feed conversion ratio and carcass traits were not affected by supplemental fat sources and levels. Total tract digestibility of acid detergent fibre was improved after inclusion of both rumen-protected fat sources while other nutrient digestibilities were not affected by the fat sources or levels. In conclusion, partial replacing of dietary starch with fat supplements has not negative effects on calves' performance and digestibility of neutral detergent fibre.
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Affiliation(s)
- Shahpour Kheirabadi
- Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Alborz, Karaj, Iran
| | - Mehdi Dehghan-Banadaky
- Faculty of Animal Nutrition, Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Iran
| | - Mehdi Ganjkhanlou
- Faculty of Animal Nutrition, Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Iran
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Muvhali PT, Bonato M, Engelbrecht A, Malecki IA, Mapiye C, Cloete SWP. Meat quality, skin damage and reproductive performance of ostriches exposed to extensive human presence and interactions at an early age. Trop Anim Health Prod 2020; 52:3439-3448. [PMID: 32914345 DOI: 10.1007/s11250-020-02377-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 09/07/2020] [Indexed: 11/29/2022]
Abstract
The effect human presence and interactions performed after hatch to 3 months of age has on ostrich meat quality, skin damage and reproductive performance at a later age was investigated in 416-day-old ostrich chicks. The chicks were allocated to one of the three treatments, which varied with regard to exposure to human presence and care for 3 months post-hatch: HP1-extensive human presence with physical contact (touch, stroking), gentle human voice and visual contact; HP2-extensive human presence with gentle human voice and visual contact without physical contact; S-standard control treatment, where human presence and visual contact were limited to routine management, feed and water supply only. Carcass attributes (carcass weight, dressing percentage and drumstick weight), meat quality traits (pH, colour and tenderness) and skin traits (skin size, skin grading and number of lesions) were evaluated on twenty-four 1-year-old South African Black (SAB) ostriches. Reproductive performance (egg production, average egg weight, number of clutches, clutch size, chick production, average chick weight, fertility and hatchability percentage) were recorded for the first three breeding seasons of 23 SAB pair-bred females from this study. No differences in carcass attributes, meat quality, skin traits and reproductive performance were found between treatments (P > 0.05). It was evident that exposure of day-old ostriches to extensive human presence and interaction as chicks did not influence carcass attributes, meat quality or skin traits at slaughter age, but more importantly, it did not compromise their reproductive performance.
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Affiliation(s)
- P T Muvhali
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa
| | - M Bonato
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa.
| | - A Engelbrecht
- Directorate: Animal Sciences, Western Cape Department of Agriculture, Oudtshoorn, P.O. Box 351, Oudtshoorn, 6620, South Africa
| | - I A Malecki
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa.,School of Agriculture and Environment, Faculty of Science, The University of Western Australia, 35 Stirling Highway, Crawley, WA, 6009, Australia
| | - C Mapiye
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa
| | - S W P Cloete
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa.,Directorate: Animal Sciences, Western Cape Department of Agriculture, Elsenburg, Private Bag X1, Elsenburg, 7607, South Africa
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Hosseini Shekarabi SP, Abbasi Monjezi M, Shaviklo AR, Hussein Mohamed HM. Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Milad Abbasi Monjezi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Reza Shaviklo
- Department of Animal Products Processing, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
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Sundralingam U, Muniyandy S, Radhakrishnan AK, Palanisamy UD. Ratite oils for local transdermal therapy of 4-OH tamoxifen: development, characterization, and ex vivo evaluation. J Liposome Res 2020; 31:217-229. [PMID: 32648792 DOI: 10.1080/08982104.2020.1777155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The anti-inflammatory property of ratite oils as well as its ability to act as a penetration enhancer makes it an ideal agent to be used in transdermal formulations. The present study aims to develop an effective transfersomal delivery of 4-hydroxytamoxifen (4-OHT), an anti-cancer drug, using ratite oil as a carrier agent for the treatment of breast cancer (BC). The 4-OHT transfersomes were prepared with and without ratite oils using soy phosphatidylcholine and three different edge activators (EAs) in five different molar ratios using the rotary evaporation-ultrasonication method. Optimal transfersome formulations were selected using physical-chemical characterization and ex vivo studies. Results from physical-chemical characterization of the developed formulations found sodium taurocholate to be the most suitable EA, which recorded highest entrapment efficiency of 95.1 ± 2.70% with 85:15, (w/w) and lowest vesicle size of 82.3 ± 0.02 nm with 75:25, (w/w) molar ratios. TEM and DSC studies showed that the vesicles were readily identified and present in a nearly perfect spherical shape. In addition, formulations with emu oil had better stability than formulations with ostrich oil. Physical stability studies at 4 °C showed that ratite oil transfersomes were stable up to 4 weeks, while transfersomes without ratite oils were stable for 8 weeks. Ex vivo permeability studies using porcine skin concluded that 4-OHT transfersomal formulations with (85:15, w/w) without emu oil have the potential to be used in transdermal delivery approach to enhance permeation of 4-OHT, which may be beneficial in the treatment of BC.
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Affiliation(s)
- Usha Sundralingam
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Subang Jaya, Malaysia
| | | | - Ammu K Radhakrishnan
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Jalan Lagoon Selatan, Subang Jaya, Malaysia
| | - Uma D Palanisamy
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Jalan Lagoon Selatan, Subang Jaya, Malaysia
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Horbańczuk OK, Moczkowska M, Marchewka J, Atanasov AG, Kurek MA. The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage. Molecules 2019; 24:molecules24224128. [PMID: 31731584 PMCID: PMC6891528 DOI: 10.3390/molecules24224128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 11/10/2019] [Accepted: 11/13/2019] [Indexed: 11/16/2022] Open
Abstract
Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.
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Affiliation(s)
- Olaf K. Horbańczuk
- Division of Engineering in Nutrition, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland; (M.M.); (M.A.K.)
- Correspondence: ; Tel.: +48-22-59-37-078
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland; (M.M.); (M.A.K.)
| | - Joanna Marchewka
- Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland; (J.M.); (A.G.A.)
| | - Atanas G. Atanasov
- Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland; (J.M.); (A.G.A.)
- Institute of Neurobiology, Bulgarian Academy of Sciences, 23 Acad. G. Bonchev str., 1113 Sofia, Bulgaria
- Department of Pharmacognosy, University of Vienna, 1090 Vienna, Austria
| | - Marcin A. Kurek
- Division of Engineering in Nutrition, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW) 159c Nowoursynowska, 02-776 Warsaw, Poland; (M.M.); (M.A.K.)
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Alshahrani SM. Preparation, Characterization and in vivo Anti-inflammatory Studies of Ostrich Oil Based Nanoemulsion. J Oleo Sci 2019; 68:203-208. [DOI: 10.5650/jos.ess18213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Saad M. Alshahrani
- Department of Pharmaceutics, College of Pharmacy Prince Sattam Bin Abdulaziz University
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Farahpour MR, Vahid M, Oryan A. Effectiveness of topical application of ostrich oil on the healing of Staphylococcus aureus- and Pseudomonas aeruginosa-infected wounds. Connect Tissue Res 2018; 59:212-222. [PMID: 28682114 DOI: 10.1080/03008207.2017.1350174] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
BACKGROUND/AIMS Management of infected wounds is one of the major challenges that surgeons and nurses face. Several antimicrobial agents have been used, but the toxicity, drug resistance, and their effect on the healing process remain a matter of concern. The present study was designed to analyze the accelerative impact of topical application of ostrich oil on infected wounds in a mouse model. MATERIALS AND METHODS 72 BALB/c mice were divided into four main groups of control-sham, mupirocin, and two treatment groups receiving 2% and 4% (w/w) concentrations of ostrich oil, topically. The mice were routinely anesthetized and wounds were created by excising the skin with a 5-mm biopsy punch. Immediately after wounding, an aliquot of 25 × 107 Staphylococcus aureus and Pseudomonas aeruginosa was suspended in 50-μL phosphate-buffered saline and applied on the wound and the wound was left open. The healing rate in the infected wound was assessed using wound area, histopathological characteristics, and expression of growth factors including vascular endothelial growth factor (VEGF), transforming growth factor beta 1 (TGF-β1), and fibroblast growth factor 2 (FGF-2). RESULTS The wound area significantly decreased (p < 0.05) in the treated animals. There was a significant increase (p < 0.05) in new vessels, fibroblasts count, and collagen deposition in the ostrich oil-treated animals. Expression of VEGF, TGF-β1, and FGF-2 revealed the immunomodulation and angiogenesis effects of the ostrich oil on wound healing. CONCLUSIONS Our study demonstrated that ostrich oil may be a useful treatment in infected cutaneous wounds.
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Affiliation(s)
| | - Mahsa Vahid
- b Department of Microbiology, Faculty of Basic Sciences , Urmia Branch, Islamic Azad University , Urmia , Iran
| | - Ahmad Oryan
- c Department of Pathology , School of Veterinary Medicine, Shiraz University , Shiraz , Iran
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Horbańczuk OK, Wierzbicka A. Technological and nutritional properties of ostrich, emu, and rhea meat quality. J Vet Res 2016. [DOI: 10.1515/jvetres-2016-0043] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Abstract
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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Affiliation(s)
- Olaf K. Horbańczuk
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
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Al-Khalifa H, Al-Naser A. Ostrich meat: Production, quality parameters, and nutritional comparison to other types of meats. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2014-00962] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Andrade EN, Polizel Neto A, Roça RO, Faria MH, Resende FD, Siqueira GR, Pinheiro RSB. Beef quality of young Angus×Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods. Meat Sci 2014; 98:591-8. [PMID: 25089782 DOI: 10.1016/j.meatsci.2014.05.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 05/22/2014] [Accepted: 05/30/2014] [Indexed: 11/28/2022]
Abstract
This work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. Meat and fat color, cooking yield, shear force, sensorial traits and chemical and fatty acid compositions were evaluated. Generally, the beef quality parameters were not affected by the rumen protected lipids; however, supplementation with rumen-protected lipids during the rearing period yielded darker beef and brighter fat and increased beef tenderness in meat aged for 28days compared to the meat from animals that received only mineral supplementation. In addition, the percent of meat polyunsaturated fatty acids was negatively affected by the inclusion of protected lipids, yielding 5.58 and 3.72% in animals fed with and without rumen-protected lipids, respectively, during the fatting period.
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Affiliation(s)
- E N Andrade
- UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil.
| | - A Polizel Neto
- Universidade Federal do Mato Grosso, Instituto de Ciências da Saúde, Avenida Alexandre Ferronato, 1200, 78556-542 Sinop, Mato Grosso, Brazil.
| | - R O Roça
- UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil.
| | - M H Faria
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - F D Resende
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - G R Siqueira
- Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil.
| | - R S B Pinheiro
- UNESP - Univ. Estadual Paulista, Faculdade de Engenharia, Avenida Brasil, 15385-000 Ilha Solteira, São Paulo, Brazil.
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Van Ba H, Amna T, Hwang I. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci 2013; 94:480-8. [DOI: 10.1016/j.meatsci.2013.04.029] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 04/05/2013] [Accepted: 04/05/2013] [Indexed: 11/30/2022]
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Dalle Zotte A, Brand TS, Hoffman LC, Schoon K, Cullere M, Swart R. Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition. Meat Sci 2013; 93:194-200. [PMID: 22998999 DOI: 10.1016/j.meatsci.2012.08.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 08/24/2012] [Accepted: 08/27/2012] [Indexed: 10/27/2022]
Abstract
This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the growth performance and meat (Iliofibularis muscle) chemical composition of ostriches in order to decrease total feed costs. A total of 105 ostriches were divided into five feeding groups according to the CSOCM inclusion level in the whole diet: Control (0% CSOCM), 3%, 6%, 9% and 12% CSOCM (of the whole diet), and fed with experimental diets from 6 to 13 months of age. As a result of feeding CSOCM, the final live weight and the average daily gain significantly increased in the 12% CSOCM group. The proximate composition, cholesterol content, mineral and fatty acid profile of the meat remained unaffected. Thus CSOCM may be used as an alternative protein source to the more expensive soybean oilcake meal in ostrich nutrition.
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Affiliation(s)
- A Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
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Hoffman LC, Wolmarans WJ, Smith C, Brand TS. Effect of transportation on ostrich (Struthio camelus) weight loss and meat quality. ANIMAL PRODUCTION SCIENCE 2012. [DOI: 10.1071/an12088] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77%; T600 = 46.86%). Treatments also had a significant effect (P < 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P > 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P < 0.05) from each other in drip loss (T0 km = 0.40%; T60 km = 1.36%; T600 km = 0.97%). Significant differences (P < 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P > 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528; P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.
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Palanisamy UD, Sivanathan M, Radhakrishnan AK, Haleagrahara N, Subramaniam T, Chiew GS. An effective ostrich oil bleaching technique using peroxide value as an indicator. Molecules 2011; 16:5709-19. [PMID: 21730920 PMCID: PMC6264162 DOI: 10.3390/molecules16075709] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 06/07/2011] [Accepted: 06/27/2011] [Indexed: 02/05/2023] Open
Abstract
Ostrich oil has been used extensively in the cosmetic and pharmaceutical industries. However, rancidity causes undesirable chemical changes in flavour, colour, odour and nutritional value. Bleaching is an important process in refining ostrich oil. Bleaching refers to the removal of certain minor constituents (colour pigments, free fatty acid, peroxides, odour and non-fatty materials) from crude fats and oils to yield purified glycerides. There is a need to optimize the bleaching process of crude ostrich oil prior to its use for therapeutic purposes. The objective of our study was to establish an effective method to bleach ostrich oil using peroxide value as an indicator of refinement. In our study, we showed that natural earth clay was better than bentonite and acid-activated clay to bleach ostrich oil. It was also found that 1 hour incubation at a 150 °C was suitable to lower peroxide value by 90%. In addition, the nitrogen trap technique in the bleaching process was as effective as the continuous nitrogen flow technique and as such would be the recommended technique due to its cost effectiveness.
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Affiliation(s)
- Uma Devi Palanisamy
- School of Medicine and Health Sciences, Monash University, Sunway Campus, 46150, Malaysia
- Author to whom correspondence should be addressed; E-Mail:
| | - Muniswaran Sivanathan
- Faculty of Medicine and Health, International Medical University, 57000, Kuala Lumpur, Malaysia; E-Mails: (M.S.); (A.K.R.); (N.H.)
| | - Ammu Kutty Radhakrishnan
- Faculty of Medicine and Health, International Medical University, 57000, Kuala Lumpur, Malaysia; E-Mails: (M.S.); (A.K.R.); (N.H.)
| | - Nagaraja Haleagrahara
- Faculty of Medicine and Health, International Medical University, 57000, Kuala Lumpur, Malaysia; E-Mails: (M.S.); (A.K.R.); (N.H.)
| | | | - Gan Seng Chiew
- Allergy and Immunology Research Centre, Institute for Medical Research, 50586, Kuala Lumpur, Malaysia; E-Mail: (G.S.C.)
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Mushi DE, Eik LO, S⊘rheim O, Ådn⊘y T. Effects of concentrate feeding systems, genotype and sex on productive performance and meat quality of Norwegian lambs. ACTA AGR SCAND A-AN 2008. [DOI: 10.1080/09064700802005958] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption; this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.
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Bennett DC, Code WE, Godin DV, Cheng KM. Comparison of the antioxidant properties of emu oil with other avian oils. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ea08134] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The antioxidant properties of emu oil were compared with oils derived from the fat of other avian species. We first examined their free radical scavenging activity against the 2,2-diphenyl-1-picryl hydracyl radical. The concentration of emu oil in the test solution that caused 50% neutralisation (IC50) was variable (24.5 ± 5.9 mg/mL, range 5.3–55.4 mg/mL), but similar to values obtained for other ratites (10.7 ± 5.9 mg/mL). In contrast, the IC50 values for duck and chicken oil were much higher (118.0 ± 8.1 mg/mL). The variability in the radical scavenging activity of emu oil preparations may reflect variations in the diets of the birds, the processing protocol and/or the storage age of the oil. We also evaluated some of the ratite oils for their inhibitory capacity on human erythrocyte membrane oxidation, by measuring the reduction of the thiobarbituric acid-reactive substance (TBAR) production. Emu oil had a greater effect in decreasing TBAR production than either the ostrich or rhea oil, suggesting that it offers more protection than the other ratite oils against oxidative damage. In conclusion, we demonstrated that emu oil has both antioxidant properties in vitro and a protective role against oxidative damage in a model biological membrane system. The antioxidant or radical scavenging properties of emu oil appear to be due to minor constituents in the non-triglyceride fraction of the oil, while its high ratio of unsaturated to saturated fatty acids (UFA : SFA) offers protection against oxidative damage.
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Pelser WM, Linssen JP, Legger A, Houben JH. Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages. Meat Sci 2007; 75:1-11. [DOI: 10.1016/j.meatsci.2006.06.007] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2005] [Revised: 04/26/2006] [Accepted: 06/03/2006] [Indexed: 10/24/2022]
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Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs. Meat Sci 2006; 72:727-33. [DOI: 10.1016/j.meatsci.2005.09.022] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2005] [Revised: 09/16/2005] [Accepted: 09/27/2005] [Indexed: 11/18/2022]
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Komprda T, Zelenka J, Fajmonová E, Fialová M, Kladroba D. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6804-12. [PMID: 16104803 DOI: 10.1021/jf0504162] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Arachidonic acid (AA) content, long-chain n-3 polyunsaturated fatty acid (PUFA) equivalent [LCE; calculated as 0.15 x linolenic acid (LA) + eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA)], and PUFA n-6/PUFA n-3 ratio were determined in meat [breast meat (BM), thigh meat (TM), and fillets (F), respectively] within four sets of chickens, five sets of turkeys, one set of common carp, and four sets of rainbow trout, fed either commercial diet or diets with manipulated PUFA n-3 and PUFA n-6 contents. AA content was within the range of 20 mg/100 g (F of rainbow trout fed the diet with linseed oil, LO) to 138 mg/100 g (TM of chickens fed restrictively the diet based on maize to the age of 90 days). AA content in BM of turkeys fed the diet with LO or fish oil (FO) did not differ (P > 0.05) from that of rainbow trout F. LCE was in the range of 16 mg/100 g (BM of turkeys fed a commercial feed mixture) to 681 mg/100 g (F of rainbow trout fed a commercial feed mixture). With regard to BM, only turkeys fed the diet with LO deposited more (P < 0.01) LCE (71 mg/100 g) as compared to all other poultry sets except turkeys fed the diet with FO (123 mg/100 g). Apart from all fish samples, also both BM and TM of turkeys fed the diet with either LO or FO met the recommended value of the PUFA n-6/PUFA n-3 ratio (<4). AA content in the tissue increased significantly (P < 0.001) with increasing dietary LA in both all chicken tissues and all turkey tissues, which is contrary to the suggested strong metabolic regulation of the AA formation. When all tissues within all animal species were taken as a one set, both AA percentage and EPA + DHA percentage in the tissue (Y, %) decreased (P < 0.001) with increasing fat content in the tissue (X, %), according to the equation Y = 4.7 - 0.54X (R (2) = 0.41) and Y = 6.0 - 0.33X (R (2) = 0.35), respectively. AA content in chicken BM, chicken TM, and turkey BM, respectively, decreased linearly (P < 0.01) with increasing live weight reached at the slaughter age.
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Affiliation(s)
- T Komprda
- Department of Food Technology, Mendel University Brno, Zemedelská 1, CZ-61300 Brno, Czech Republic
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