The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat

The aim of the study was to evaluate the effect of the dietary linseed and rapeseed supplements on the physico-chemical and sensory properties of ostrich meat. The experiment was carried out on forty growing ostriches raised in five groups (control and with 4 and 8% linseed and 5 and 10% rapeseed of the diet). The diet with rapeseed did not affect the physico-chemical properties of meat, while 4% linseed in a diet had positive influence on flavour (P<0.001) and cooking loss (P<0.05), that are important from the consumer point of view. Higher amounts of linseed (8%) in the diet caused changes in pH24 and increasing fat content in meat.