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.: Home > Animal Science Papers and Reports > 2011 > Volume 29 Number 2 > Ewa Po³awska1, Joanna Marchewka1, Ross Gordon Cooper2, Katarzyna Sartowska1, Janusz Pomianowski3, Artur Jَںwik1, Nina Strza³kowska1, Jaros³aw Olav Horbaٌczuk1

The ostrich meat – an updated reviewThe ostrich meat – an updated review

Ewa Po³awska1, Joanna Marchewka1, Ross Gordon Cooper2, Katarzyna Sartowska1, Janusz Pomianowski3, Artur Jَںwik1, Nina Strza³kowska1, Jaros³aw Olav Horbaٌczuk1
1 Polish Academy of Sciences Institute of Genetics and Animal Breeding, Jastrzêbiec, 05-552 Wolka Kosowska, Poland 2 Eurohouse, Dog Kennel Lane, Walsall WS1 2 BU, England, UK 3 Department of Food Science, University of Warmia and Mazury, 10-719 Olsztyn, Poland
Abstract :

Ostrich meat is a niche product gaining popularity among consumers especially in Europe. Nutrient
composition of this meat considering protein, amino acids, fat, cholesterol, fatty acids, minerals and
vitamins was henceforth assessed. Ostrich meat is characterized by low intramuscular fat content,
a favourable fatty acids profile (PUFA/SFA and n-6/n-3 ratios), a high content of iron and vitamin
E and low of Na. Thus, it can be considered as a high quality product of high nutritive and dietetic
value. It may thus be a valuable component of human diet.

Keywords :
cholesterol / fatty acids / meat / minerals /ostrich / vitamins

Date Deposited : 21 Jun 2011 16:15

Last Modified : 21 Jun 2011 16:15

Official URL: http://www.ighz.edu.pl/?p0=5&p1=34

Volume 29, Number 2, - 2011

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