The comparison of fatty acids in ostrich meat during winter and summer period

The comparison of fatty acids in ostrich meat during winter and summer period Ramunė Mozūraitė Master‟s Thesis Research adviser: Prof. dr. Gintarė Zaborskienė. Master's Thesis consists: 38 pages, 4 pictures, 15 tables. The research work was peromed in the Department of Food Safety and Quality in Veterinary Academy of Lithuanian University of Health Sciences, during the year of 2017 trough 2019. The aim of the work is to analyze the composition of fatty acids in the fat of the ostrich meat during the summer and winter period, to evaluate changes in fat composition and functionality. Object of the study - random order 2017 February. And 2018 In September, a fresh meat of Pure I species (thigh mouscle) was obtained from farm X. The amount of fatty acids (FA) in the samples was determined by gas chromatography - mass spectrometric analysis. Comparing the composition of (FA) in the fat of ostrich meat during the summer and winter period, the highest percentage of all of saturated fatty acids (SFA) in the analyzed samples is C16: 0 (42,16 ± 0.139 % of Total fatty acid content (TFAC) in the summer period), slightly higher amount of this acid is determined in the winter fat of the celandine (p> 0,05) The highest percentage of all Monounsaturated fatty acids (MUFA) investigated was found in C18: 1. In summer, this acid is slightly higher than in winter (p> 0.05). One of the ostrich meat specific Polyunsaturated fatty acids (PUFA), omega 6 is C18:2n6. In the samples analysed, from all omega 6 (PUFA), the volume was highest, but there was no significant and reliable difference in the summer and winter period (p > 0.05). The amount of Trans isomers in the fat in the summer and winter period is minimal and differs slightly. In the summer period, the omega-3 (FA) levels were reliably higher (when p 0.05 in both cases). Based on the results of the study, the use of ostrich meatis not recommended for small AI and TI