Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies

Horbañczuk, J., Sales, J., Celeda, T., Konecka, A., Ziêba, G. and Kawka, P. (1998) Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies. Meat Science, 50 3: 385-388. doi:10.1016/S0309-1740(98)00028-X


Author Horbañczuk, J.
Sales, J.
Celeda, T.
Konecka, A.
Ziêba, G.
Kawka, P.
Title Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies
Journal name Meat Science   Check publisher's open access policy
ISSN 0309-1740
Publication date 1998-01-01
Sub-type Article (original research)
DOI 10.1016/S0309-1740(98)00028-X
Open Access Status Not yet assessed
Volume 50
Issue 3
Start page 385
End page 388
Total pages 4
Publisher Elsevier Ltd
Language eng
Subject 1106 Food Science
Abstract Two muscles, the m. gastrocnemius and m. iliofibularis, were excised from the left legs of six Red Neck (Struthio camelus massaicus) and six Blue Neck (Struthio camelus australis) ostriches and analysed for lipid and cholesterol content and fatty acid composition. Total lipid (1·43 g/100 g) and cholesterol content (65·63 mg/100 g) did not differ (p > 0·05) in any muscle between subspecies. Although the percentage of some individual fatty acids differed (p < 0·05), the total percentage of saturated fatty acids and total monounsaturated fatty acids was similar (p > 0·05) between subspecies in both muscles. Although the percentage total polyunsaturated fatty acids was higher (p < 0·05) in Blue Necks (23·78%) than in Red Necks (23·65%) in the m. gastrocnemius, but not (p > 0·05) in the m. iliofibularis, the difference of 0·13% is probably of no practical significance.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
 
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Created: Fri, 29 Dec 2017, 12:19:28 EST