The study of chemical content and physicochemical properties of ostrich (Struthio camelus) fat (local)

Abstract

The study contains the description of the ostrich fat by estimating the chemical content, which included moisture, protein, fat, ash, cholesterol, minerals and lipid-soluble vitamins, including vitamin (E andA) and the estimation of lipoproteins. Chemical properties were also studied which include peroxide value (PV), free fatty acids (FFA), saponification number (SN), iodine number and Physical properties include viscosity, density and specific gravity, refractive index, melting point and ester value (EV). Fatty acids were identified by using gas chromatography (GC). The results showed the percentage of moisture, protein, fat and ash were 5.56%, 5.16%, 87.88% and 1.03%, respectively. The mineral includes sodium, potassium, calcium, magnesium, phosphorus, iron and selenium reach to 8.5, 2.5, 40.11, 12.96, 78.6, 0.532 and 7.86 ppm respectively, cholesterol content was 50.63 mg / 100 g, vitamins content A and E was recorded 72.13 and 91.30 mg / ml respectively. The fat has good chemical and physical properties, such as viscosity, density and specific gravity, refractive index, melting point, saponification number, iodine number and ester value. While the results of lipoproteins in the ostrich fat HDL was 65 mg / dl, LDL 52 mg / dl and VLDL 35 mg / dl and triglycerides reach to 75 mg / dl. The peroxide number was 0.86 equivalent Meq O2 / Kg, and the percentage of the free fat acids reach to 0.38%. The fatty acid compassion was analyzed by gas chromatography (GC) and also showed nine saturated and unsaturated fatty acids including oleic acid, palmitic acid, arachidonic acid, erucic acid, heneicosanoic acid, undecanoic acid, lauric acid, caproic acid and myristic acid.

Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

“…The high content of oleic acid in ostrich fat tissue indicates the importance of using ostrich fat tissue in this concern. On other hand, similar results for fatty acids composition in ostrich fat tissue were found by Al-Baidhani and Al-Mossawi (2019).…”

The Anti-Inflammatory Effect of a γ-Lactone Isolated from Ostrich Oil of Struthio camelus (Ratite) and Its Formulated Nano-Emulsion in Formalin-Induced Paw Edema

“…The oil was obtained from traditional medicine shops in Sudan as a pale yellow oil that was saponified using a standard saponification procedure [ 31 ]. In which, 5 g of the oil was refluxed with 10% alcoholic KOH solution on water bath for 30 min.…”

Nutritional and Industrial Value of Turkey Meat "Meleagris Gallopavo": Review

“…A good example of this is the meat of young veal. But if the muscle contains collagen bonds that are resistant to heat in large quantities, then when cooking meat, it will be solid and this is what we notice in the meat of old animals, and poultry meat is characterized as having high quality collagen bonds -therefore, it is of high quality than collagenous meat [3].…”

“…In recent years, in addition to the increasing interest in raising poultry such as chickens, ducks, geese, turkeys and ostriches, and at the same time, consumers" mistrust of traditional types of meat produced, the use of chemical additives, the spread of diseases that affect animals, as well as consumers" search for a healthy diet, contributed to the development of breeding farms and the boom in poultry production Including turkeys around the world [3].…”