The ostrich meat – an updated review. II. Nutritive value
Journal Title: Animal Science Papers and Reports - Year 2011, Vol 29, Issue 2
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.
Authors and Affiliations
Ewa Poławska, Joanna Marchewka, Ross Gordon Cooper, Katarzyna Sartowska, Janusz Pomianowski, Artur Jóźwik, Nina Strzałkowska, Jarosław Horbańczuk
Keywords
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