The purpose of this trial was to study the effects of citrus pulp inclusion in ostrich diets on meat quality, evaluated on iliofibularis and gastrocnemius muscles. M. iliofibularis had a lower ultimate pH (P<0.05) and was lighter in colour (P<0.05) than M. gastrocnemius. The latter had higher moisture (P<0.05) and lower crude protein contents (P<0.05) as compared to M. iliofibularis. M. gastrocnemius had a lower proportion of C14:0 (P<0.05), C16:0 (P<0.05) and C16:1 (P<0.05) and a higher percentage of C18:0 (P<0.05), C20:2ω6 (P<0.05), C20:4ω6 (P<0.05) and C20:5ω3 (P<0.05) than M. iliofibularis. Citrus pulp diet increased (P<0.05) meat ultimate pH and reduced cooking losses (P<0.05) as compared to the control diet. Meat from animals given citrus pulp had lower crude fat (P<0.05) and ash percentages (P<0.05) in comparison to that from the control group. The proportions of intramuscular saturated and monounsaturated fatty acids were lower (P<0.05) in the citrus pulp group as compared to the control one. Meat from the citrus pulp treatment group had a higher (P<0.05) percentage of polyunsaturated fatty acids than meat from the control treatment. In particular, meat from ostriches given citrus pulp diet exhibited higher C18:2ω6 (P<0.05) and C20:4ω6 (P<0.05) contents that accounted for a higher ω6/ω3 ratio (P<0.05) as compared to the control group. Overall, the use of a citrus pulp-included diet in ostrich feeding did not adversely affect meat quality and, therefore, citrus pulp seems to be a possible ingredient to reduce feeding costs.
Citrus pulp as an ingredient in ostrich diet: effects on meat quality / M., Lanza; Fasone, Venera; V., Galofaro; D., Barbagallo; M., Bella; P., Pennisi. - In: MEAT SCIENCE. - ISSN 0309-1740. - 68/2:(2004), pp. 269-275.
Citrus pulp as an ingredient in ostrich diet: effects on meat quality
FASONE, VENERA;
2004-01-01
Abstract
The purpose of this trial was to study the effects of citrus pulp inclusion in ostrich diets on meat quality, evaluated on iliofibularis and gastrocnemius muscles. M. iliofibularis had a lower ultimate pH (P<0.05) and was lighter in colour (P<0.05) than M. gastrocnemius. The latter had higher moisture (P<0.05) and lower crude protein contents (P<0.05) as compared to M. iliofibularis. M. gastrocnemius had a lower proportion of C14:0 (P<0.05), C16:0 (P<0.05) and C16:1 (P<0.05) and a higher percentage of C18:0 (P<0.05), C20:2ω6 (P<0.05), C20:4ω6 (P<0.05) and C20:5ω3 (P<0.05) than M. iliofibularis. Citrus pulp diet increased (P<0.05) meat ultimate pH and reduced cooking losses (P<0.05) as compared to the control diet. Meat from animals given citrus pulp had lower crude fat (P<0.05) and ash percentages (P<0.05) in comparison to that from the control group. The proportions of intramuscular saturated and monounsaturated fatty acids were lower (P<0.05) in the citrus pulp group as compared to the control one. Meat from the citrus pulp treatment group had a higher (P<0.05) percentage of polyunsaturated fatty acids than meat from the control treatment. In particular, meat from ostriches given citrus pulp diet exhibited higher C18:2ω6 (P<0.05) and C20:4ω6 (P<0.05) contents that accounted for a higher ω6/ω3 ratio (P<0.05) as compared to the control group. Overall, the use of a citrus pulp-included diet in ostrich feeding did not adversely affect meat quality and, therefore, citrus pulp seems to be a possible ingredient to reduce feeding costs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
