Ostrich (Strutio camelus) meat protein quality and digestibility

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dc.creatorLS Reis
dc.creatorTC Oliveira
dc.date2008
dc.date.accessioned2026-07-07T03:23:52Z
dc.descriptionThe purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p<0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.
dc.formatapplication/pdf
dc.identifier1516-635X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179713993009
dc.identifier.urihttp://hdl.handle.net/123456789/432712
dc.languageen
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationhttp://www.redalyc.org/revista.oa?id=1797
dc.rightsRevista Brasileira de Ciência Avícola
dc.sourceRevista Brasileira de Ciência Avícola (Brasil) Num.3 Vol.10
dc.subjectAgrociencias
dc.titleOstrich (Strutio camelus) meat protein quality and digestibility
dc.typeartículo científico

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