Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type

Ten Blue Neck ostriches were used to study the effect of age at slaughter (10–11 and 14–15 months) and muscle on fatty acid profile, cholesterol content and texture of meat. Fatty acid profile of ostrich meat was significantly affected by age at slaughter (P<0.001) and muscles (P<0.001). Different age at slaughter (10–11 vs. 14–15 months) produced an increase of P/S ratio (P<0.001), total saturated (P<0.05) and monounsaturated (P<0.001) fatty acids. The highest percentage of saturated and monounsaturated fatty acids were found in M. iliofibularis (P<0.001), whereas M. gastrocnemius showed the highest content of polyunsaturated fatty acids (P<0.001). Analysis of variance of data on cholesterol content (mg/100 g of meat) showed no significant effects of age at slaughter and muscle location. No effect of age on shear values was observed, whereas sensory panellists scored meat from younger birds as more tender (P<0.001). Both instrumental and sensory evaluation indicated that meat from M. iliofibularis was more tender (P<0.001). [Copyright &y& Elsevier]