Polish of science Institute of Genetics and Animal Breeding

Wólka Podleśna, Poland

Polish of science Institute of Genetics and Animal Breeding

Wólka Podleśna, Poland

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Polawska E.,Polish of science Institute of Genetics and Animal Breeding | Marchewka J.,Polish of science Institute of Genetics and Animal Breeding | Cooper R.G.,Eurohouse | Sartowska K.,Polish of science Institute of Genetics and Animal Breeding | And 4 more authors.
Animal Science Papers and Reports | Year: 2011

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.

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