Ocena walorów dietetycznych mięsa pozyskiwanego od strusia afrykańskiego (Struthio camelus)
Robert Krusiński
Instytut Żywienia Zwierząt Wydziału Biologii i Hodowli Zwierząt Akademii Rolniczej w LublinieAbstract
The purpose of this study was to estimate the diet value of ostrich meat from one of the PolishThe purpose of this study was to estimate the diet value of ostrich meat from one of the Polishfarms. Ten samples of ostrich leg (M. iliotibialis lateralis) were analysed for dry matter, crudeprotein, crude fat, crude ash contents, composition of amino-acids and fatty acids. The biologicalvalue of meat protein was calculated. The results were compared to the analysis of beef and broilermeat composition. This study observed lower (P ≤ 0.05) crude fat and sodium content of ostrichmeet. It has a higher (P ≤ 0.01) polyenic fat acids content. Results obtained in this study showed ahigh diet value of ostrich meat in comparison to beef and broiler.
References
C o o p e r R.: Ostrich meat, an important product of the ostrich industri: a southern African perspective. World’s Poultry Sci. J., 55, (4), 389–402, 1999.
H o r b a ń c z u k J. O.: Strusie. Wydawnictwo Instytutu Genetyki i Hodowli Zwierząt PAN, Warszawa 2001.
H o r b a ń c z u k J. O., S a l e s J.: Lipid and cholesterol content and fatty acid composition of meat obtained from ostriches reared on a commercial farm. Animal Science Papers and Reports , 16, (1), 51–55, 1998.
M a d e i r o s C. A.: Types of ostrich and their potential use in ostrich farming. Ostrich Update, 1, 45–46, 1993.
M e l l e t t F. D., B o h m e H. M., F i s h e r P.: Anatomy of the ostrich including various meat cuts. Proceedings of the World Ostrich Congress. Hengelo, The Netherlands, November 14–16, 78–84, 1996.
P a l e a r i M. A., C a m i s a s c a S., B e r e t t a G., R e n o n G., C o r s i c o P., B e r t o l o G., C r i v e l l i G.: Ostrich meat: physico-chemical characteristics and comparison with turkey and bovine meat. Meat Science, 48, 3–41, 1998.
R a k L., M o r z e k K.: Chemiczne badanie mięsa. Wydawnictwo AR, Wrocław 2002.
R e i n e r G., D o r a u H. P., D z a p o V.: Cholesterol content, nutrients and fatty acid profiles of ostrich (Struthio camelus) egss. Archiv für Geflügelkunde, 59, 65–68, 1995.
S a l e s J., H a y e s J. P.: Proximate, amino acid and mineral composition of ostrich meat. Food Chemistry, 56 (2). 167–170, 1996.
S a l e s J.: Nutrient composition of ostrich meat. American Ostrich, 10, 30-31, 1995.
S ł o w i ń s k i M., A d a m c z y k L., A n d r z e j c z y k J.: Mięso strusi afrykańskich – właściwości technologiczne. Mięso i Wędliny, 7, 2001.
Instytut Żywienia Zwierząt Wydziału Biologii i Hodowli Zwierząt Akademii Rolniczej w Lublinie
License
From 2022 articles are made available under Creative Commons Attribution 4.0 International licence (CC BY 4.0). Articles published before 2022 are available under Creative Commons Attribution – Non-commercial use – No derivative works 4.0 International licence (CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
