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 (<5 g/100 g wet basis). Gizzard and heart revealed the highest amounts of total cholesterol (1.77 and 1.47 mg/g wet ba...

Full description

Bibliographic Details
Main Author: Antunes, Irene (author)
Other Authors: Ribeiro, Maria (author), Pimentel, F.B. (author), Alves, S.P. (author), Bessa, R.J.B. (author), Oliveira, M.B. (author), Quaresma, M.A.G. (author)
Format: article
Language:eng
Published: 2020
Subjects:
ostrich
Struthio camelus
fatty acids
cholesterol
vitamin E
Online Access:http://hdl.handle.net/10400.15/3109
Country:Portugal
Oai:oai:repositorio.ipsantarem.pt:10400.15/3109

Internet

http://hdl.handle.net/10400.15/3109

Similar Items