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Lipid profile and quality indices of ostrich meat and giblets

2018Journal article Open access
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dc.contributor.authorAntunes, Irene
dc.contributor.authorRibeiro, Maria
dc.contributor.authorPimentel, F.B.
dc.contributor.authorAlves, S.P.
dc.contributor.authorBessa, R.J.B.
dc.contributor.authorOliveira, M.B.
dc.contributor.authorQuaresma, M.A.G.
dc.date.accessioned2020-11-23T12:20:04Z
dc.date.available2020-11-23T12:20:04Z
dc.date.issued2018
dc.description.abstractIn this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (<5 g/100 g wet basis). Gizzard and heart revealed the highest amounts of total cholesterol (1.77 and 1.47 mg/g wet basis, respectively), differing significantly from all other tissues (which averaged 0.95 mg/g wet basis). The main tocochromanol in all tissues was alpha-tocopherol (10.3 mu g/g wet basis in heart and an average of 3.4 mu g/g wet basis for all the remaining tissues). All the samples presented a fatty acid profile, dominated by polyunsaturated fatty acids (PUFA) (>38%), namely, linoleic and arachidonic acids. The leg presented simultaneously the highest PUFA/saturated fatty acids (SFA), the lowest n-6/n-3 ratios, and the most favorable lipid quality indices among all tissues in comparison.pt_PT
dc.description.sponsorshipFCTpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAntunes, I.C. Ribeiro, M. F.; F B Pimentel; Alves, S.P.; Oliveira, M. B. P. P.; Bessa, R. & Quaresma, M. A. G (2018). Lipid profile and quality indices of ostrich meat and giblets. Poultry Science, 97(3) :1073-1081pt_PT
dc.identifier.doihttps://doi.org/10.3382/ps/pex379pt_PT
dc.identifier.eissn1525-3171
dc.identifier.urihttp://hdl.handle.net/10400.15/3109
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherPoultry Science Association, Elsevierpt_PT
dc.relationPortuguese Foundation for Science and Technology, PEST-OE/AGR/U10276/2014pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0032579119310995?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectostrichpt_PT
dc.subjectStruthio cameluspt_PT
dc.subjectfatty acidspt_PT
dc.subjectcholesterolpt_PT
dc.subjectvitamin Ept_PT
dc.titleLipid profile and quality indices of ostrich meat and gibletspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1081pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1073pt_PT
oaire.citation.titlePoultry sciencept_PT
oaire.citation.volume97pt_PT
person.familyNameSilva Antunes
person.familyNameSilva Pires Fernandes Ribeiro
person.familyNameBessa
person.familyNameGonçalves Quaresma
person.givenNameIrene Cristina
person.givenNameMaria Fernanda
person.givenNameRui
person.givenNameMário Alexandre
person.identifierB-8006-2008
person.identifier.ciencia-id151A-8221-8F3C
person.identifier.ciencia-id7E17-46D8-FBBB
person.identifier.ciencia-idBA1F-EDCB-D1AC
person.identifier.ciencia-id1D1A-036A-8034
person.identifier.orcid0000-0002-1298-3281
person.identifier.orcid0000-0003-4109-3488
person.identifier.orcid0000-0002-6988-3935
person.identifier.scopus-author-id8563396000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication03905c98-5cd3-40e4-91f1-961ea55def7f
relation.isAuthorOfPublication0bb4ac46-fc47-481f-a557-6ca4295405c7
relation.isAuthorOfPublication68e01e0a-1917-4529-90eb-9c802c91c3d0
relation.isAuthorOfPublicationa125da9f-d257-4fb9-b665-5c29f834ff2b
relation.isAuthorOfPublication.latestForDiscovery03905c98-5cd3-40e4-91f1-961ea55def7f

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