MEET PRODUKTIVITY OF BLACK AFRICAN OSTRICHES UNDER L-CARNITIN USING

Abstract

The purpose of the research has been finding L-carnitine influence on meat production and some quality indices of ostrich meat. The studies have been carried out on two groups of ostriches: the 1st - control - recieved standard diet, the 2nd - experimental - got standard diet and L-carnitine, 150 mg per 1 kg of feed. Adding L-carnitine to the diet of ostriches increases the intensity of exchange processes, provides additional muscle growth and reduces the fat deposition. The first group of ostriches had 5,5% (Р>0, 95) less meat in carcasses than the second group did and fat 16% (Р>0, 99) more. The number of bones was 15,1 - 15,2%. Dominance of experimental group ostriches over control one has been defined on basic physical and chemical parameters of muscle tissue characterizing the quality of meat. The second group ostriches have the amount of muscle tissue protein 7,4% (P>0,95) more than the first ones, but they have fat and water 21,4% (P> 0,99) and 1,7% less, respectively. L- carnitine in the diets of ostriches had no effect on the pH value and the amount of ash. In the first group the pH value was 6,0 ash - 1,1; the second group - 5,9 and 1,1, accordingly. The amount of cholesterol in the meat of ostriches is within 43-52 mg/100 g. The cholesterol of the ostriches which got L- carnitine was 17,3% (Р>0,99) less than the first group ones. Ostrich meat is a dietary product due to its quality characteristics (low in fat, cholesterol and high protein percentage).