Original Scientific Article
Fatty acid composition of ostrich (Struthio camelus) abdominal adipose tissue
Daniela Belichovska
*
,
Zehra Hajrulai-Musliu
,
Risto Uzunov
,
Katerina Belichovska
,
Mila Arapcheska
Received: 04 July 2014
Received in revised form: 30 October 2014
Accepted: 05 November 2014
Available Online First: 20 November 2014
Published on: 15 March 2015
Correspondence: Daniela Belichovska,
Abstract
Fatty acid composition of foods has a great impact on nutrition and health. Therefore, the determination and knowledge of the fatty acid composition of food is very important for nutrition. Due to the high nutritional characteristics of ostrich meat and its products, the research determining their quality is of topical interest. The aim of the present investigation was the determination of fatty acid composition of ostrich adipose tissue. The content of fatty acids was determined according to AOAC Official Methods of Analysis and determination was performed using a gas chromatograph with a flame-ionization detector (GC-FID). The results are expressed as a percentage of the total content of fatty acids. The method was validated and whereupon the following parameters were determined: linearity, precision, recovery, limit of detection and limit of quantification. The repeatability was within of 0.99 to 2.15%, reproducibility from 2.01 to 4.57%, while recovery ranged from 94.89 to 101.03%. According to these results, this method is accurate and precise and can be used for analysis of fatty acids in foods. It was concluded that the content of saturated fatty acids (SFA) accounted 34.75%, of monounsaturated fatty acids (MUFA) 38.37%, of polyunsaturated fatty acids (PUFA) 26.88%, of total unsaturated fatty acids (UFA) 65.25% and of desirable fatty acids (DFA) (total unsaturated + stearic acid) 70.37% of the analysed samples. The ratio polyunsaturated/saturated fatty acids accounted 0.77. The most present fatty acid is the oleic (C18:1n9c) with 28.31%, followed by palmitic (C16:0) with 27.12% and linoleic (C18:2n6c) acid with 25.08%. Other fatty acids are contained in significantly lower quantities.
Keywords: ostrich, adipose tissue, fatty acids, validation, GC-FID
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Copyright
© 2015 Belichovska D. This is an open-access article published under the terms of the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Conflict of Interest Statement
The authors declared that they have no potential conflict of interest with respect to the authorship and/or publication of this article.
Citation Information
Macedonian Veterinary Review. Volume 38, Issue 1, Pages 53-59, p-ISSN 1409-7621, e-ISSN 1857-7415, DOI: 10.14432/j.macvetrev.2014.11.028, 2015
10.14432/j.macvetrev.2014.11.028
