Lipid profile and quality indices of ostrich meat and giblets
Copyright policy )Lipid profile and quality indices of ostrich meat and giblets
In this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (38%), namely, linoleic and arachidonic acids. The leg presented simultaneously the highest PUFA/saturated fatty acids (SFA), the lowest n-6/n-3 ratios, and the most favorable lipid quality indices among all tissues in comparison.
- Universidade Lusófona do Porto Portugal
- University of Lisbon Portugal
- Instituto Superior da Maia Portugal
- Polytechnic Institute of Santarém Portugal
- Instituto Politécnico Nacional Mexico
Struthioniformes, Meat, Myocardium, cholesterol, Heart, vitamin E, fatty acids, Lipids, Struthio camelus, Liver, Gizzard, Avian, Food Quality, ostrich, Animals, Nutritive Value
Struthioniformes, Meat, Myocardium, cholesterol, Heart, vitamin E, fatty acids, Lipids, Struthio camelus, Liver, Gizzard, Avian, Food Quality, ostrich, Animals, Nutritive Value
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