Antunes, IreneRibeiro, MariaPimentel, F.B.Alves, S.P.Bessa, R.J.B.Oliveira, M.B.Quaresma, M.A.G.2020-11-232020-11-232018Antunes, 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) :1073-1081http://hdl.handle.net/10400.15/3109In 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.engostrichStruthio camelusfatty acidscholesterolvitamin Ejournal articlehttps://doi.org/10.3382/ps/pex3791525-3171