The ostrich meat - an updated review. II. Nutritive value

• Autorzy: Polawska E , Marchewka J. , Cooper R. G. , Sartowska K. , Pomianowski J. , Jozwik A. , Strzalkowska N. , Horbanczuk J. O.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

ostrich meat; nutritional value; cholesterol; fatty acid; mineral; vitamin; meat

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2011
• Tom: 29
• Numer: 2
• Opis fizyczny: p.89-97,ref.

Twórcy

autor

Polawska E

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Marchewka J.

autor

Cooper R. G.

autor

Sartowska K.

autor

Pomianowski J.

autor

Jozwik A.

autor

Strzalkowska N.

autor

Horbanczuk J. O.

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