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

Ewa Polawska, Zaneta Zdanowska-Sasiadek, Jaroslaw Horbańczuk, Janusz Franciszek Pomianowski, Artur Jóźwik, Dominika Tolik, Katleen Raes UGent and Stefaan De Smet UGent (2016) CYTA-JOURNAL OF FOOD. 14(1). p.84-87
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.
Please use this url to cite or link to this publication:
author
organization
alternative title
Efecto del suplemento de selenio alimentario orgánico y no orgánico en la composición química, mineral y de ácidos grasos en la carne de avestruz
year
type
journalArticle (original)
publication status
published
subject
keyword
meat, fatty acids, ostrich, selenium, DARK CHICKEN MEAT, OXIDATIVE STABILITY, PROXIMATE, TISSUES, MUSCLE
journal title
CYTA-JOURNAL OF FOOD
CyTA-J. Food
volume
14
issue
1
pages
84 - 87
Web of Science type
Article
Web of Science id
000365097100011
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.18 (2016)
JCR rank
75/129 (2016)
JCR quartile
3 (2016)
ISSN
1947-6337
DOI
10.1080/19476337.2015.1046940
language
English
UGent publication?
yes
classification
A1
copyright statement
Creative Commons Attribution 4.0 International Public License (CC-BY 4.0)
id
6902806
handle
http://hdl.handle.net/1854/LU-6902806
date created
2015-08-18 09:43:00
date last changed
2018-05-17 12:32:31
@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},
}

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.