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

(2016) CYTA-JOURNAL OF FOOD. 14(1). p.84-87
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Abstract
This study evaluated the effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Forty ostriches were raised in two groups (OSe and IOSe, diets supplemented with an organic form and an inorganic form of selenium, respectively). The form of selenium had no influence on chemical composition of ostrich muscle. Although, there were no significant differences in total content of SFA, MUFA and PUFA, the content of LA and EPA was higher in the muscles of ostriches which were put on a diet supplemented with an organic form of selenium, what resulted in lower n-6/n-3 fatty acids ratio in OSe group (9.99) in comparison to IOSe group (11.70). The results of the study indicate that dietary organic selenium supplementation improves the quality of the ostrich meat as related to the health promoting properties (LA, EPA and selenium content) of meat.
Keywords
meat, fatty acids, ostrich, selenium, DARK CHICKEN MEAT, OXIDATIVE STABILITY, PROXIMATE, TISSUES, MUSCLE

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Chicago
Polawska, Ewa, Zaneta Zdanowska-Sasiadek, Jaroslaw Horbańczuk, Janusz Franciszek Pomianowski, Artur Jóźwik, Dominika Tolik, Katleen Raes, and Stefaan De Smet. 2016. “Effect of Dietary Organic and Inorganic Selenium Supplementation on Chemical, Mineral and Fatty Acid Composition of Ostrich Meat.” Cyta-journal of Food 14 (1): 84–87.
APA
Polawska, E., Zdanowska-Sasiadek, Z., Horbańczuk, J., Pomianowski, J. F., Jóźwik, A., Tolik, D., Raes, K., et al. (2016). Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. CYTA-JOURNAL OF FOOD, 14(1), 84–87.
Vancouver
1.
Polawska E, Zdanowska-Sasiadek Z, Horbańczuk J, Pomianowski JF, Jóźwik A, Tolik D, et al. Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. CYTA-JOURNAL OF FOOD. 2016;14(1):84–7.
MLA
Polawska, Ewa, Zaneta Zdanowska-Sasiadek, Jaroslaw Horbańczuk, et al. “Effect of Dietary Organic and Inorganic Selenium Supplementation on Chemical, Mineral and Fatty Acid Composition of Ostrich Meat.” CYTA-JOURNAL OF FOOD 14.1 (2016): 84–87. Print.
@article{6902806,
  abstract     = {This study evaluated the effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Forty ostriches were raised in two groups (OSe and IOSe, diets supplemented with an organic form and an inorganic form of selenium, respectively). The form of selenium had no influence on chemical composition of ostrich muscle. Although, there were no significant differences in total content of SFA, MUFA and PUFA, the content of LA and EPA was higher in the muscles of ostriches which were put on a diet supplemented with an organic form of selenium, what resulted in lower n-6/n-3 fatty acids ratio in OSe group (9.99) in comparison to IOSe group (11.70). The results of the study indicate that dietary organic selenium supplementation improves the quality of the ostrich meat as related to the health promoting properties (LA, EPA and selenium content) of meat.},
  author       = {Polawska, Ewa and Zdanowska-Sasiadek, Zaneta and Horba\'{n}czuk, Jaroslaw and Pomianowski, Janusz Franciszek and J{\'o}\'{z}wik, Artur and Tolik, Dominika and Raes, Katleen and De Smet, Stefaan},
  issn         = {1947-6337},
  journal      = {CYTA-JOURNAL OF FOOD},
  keyword      = {meat,fatty acids,ostrich,selenium,DARK CHICKEN MEAT,OXIDATIVE STABILITY,PROXIMATE,TISSUES,MUSCLE},
  language     = {eng},
  number       = {1},
  pages        = {84--87},
  title        = {Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat},
  url          = {http://dx.doi.org/10.1080/19476337.2015.1046940},
  volume       = {14},
  year         = {2016},
}

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