Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type.

@article{Girolami2003FattyAP,
  title={Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type.},
  author={Antonio Girolami and I Marsico and Gabriele D'andrea and Ada Braghieri and Fabio Napolitano and G. F. Cifuni},
  journal={Meat science},
  year={2003},
  volume={64 3},
  pages={309-15}
}
Ten Blue Neck ostriches were used to study the effect of age at slaughter (10-11 and 14-15 months) and muscle on fatty acid profile, cholesterol content and texture of meat. Fatty acid profile of ostrich meat was significantly affected by age at slaughter (P<0.001) and muscles (P<0.001). Different age at slaughter (10-11 vs. 14-15 months) produced an increase of P/S ratio (P<0.001), total saturated (P<0.05) and monounsaturated (P<0.001) fatty acids. The highest percentage of saturated and… CONTINUE READING

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