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<p>The effect of dietary linseed and lucerne supplementation on the oxidative stability of ostrich meat expressed by changes in concentrations of malondialdehyde (MDA) and glutathione (GSH), and in activity of superoxide dismutase (SOD), was studied. The feeding regimens were as follows: C – control group, L – 4% supplement of linseed, L-L45, L-L55, L-L65, and L-L75 – 4% supplement of linseed and supplement of lucerne added to the birds’ diet at 45, 55, 65, and 75 kg b.w. The highest level of GSH was recorded in L-L65 group, whereas the highest activity of SOD was observed in C, L-L65 and L-L75 groups. Among all groups, the long-term linseed and lucerne supplementation reduced the antioxidant potential of ostrich meat, especially in L-L45 and L-L55 groups, which was reflected in the highest level of MDA and the lowest activity of SOD. Thus, the optimal results after linseed and lucerne supplementation with regard to ostrich meat oxidative stability were reported in groups L-L65 and L-L75, approximately three to four months prior to slaughter.</p>
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The effect of dietary linseed and lucerne supplementation on the oxidative stability of ostrich meat expressed by changes in concentrations of malondialdehyde (MDA) and glutathione (GSH), and in activity of superoxide dismutase (SOD), was studied. The feeding regimens were as follows: C – control group, L – 4% supplement of linseed, L-L45, L-L55, L-L65, and L-L75 – 4% supplement of linseed and supplement of lucerne added to the birds’ diet at 45, 55, 65, and 75 kg b.w. The highest level of GSH was recorded in L-L65 group, whereas the highest activity of SOD was observed in C, L-L65 and L-L75 groups. Among all groups, the long-term linseed and lucerne supplementation reduced the antioxidant potential of ostrich meat, especially in L-L45 and L-L55 groups, which was reflected in the highest level of MDA and the lowest activity of SOD. Thus, the optimal results after linseed and lucerne supplementation with regard to ostrich meat oxidative stability were reported in groups L-L65 and L-L75, approximately three to four months prior to slaughter.

Oxidative Stability of Ostrich Meat Related to Duration of Linseed and Lucerne Supplementation to the Bird's Diet

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effect of dietary linseed and lucerne supplementation on the oxidative stability of ostrich meat expressed by changes in concentrations of malondialdehyde...

Oxidative Stability of Ostrich Meat Related to Duration of Linseed and Lucerne Supplementation to the Bird's Diet

Published Online: Apr 01, 2015

Page range: 79 - 83

Received: Aug 08, 2014

Accepted: Feb 27, 2015

DOI: https://doi.org/10.1515/bvip-2015-0012

© 2015 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.