Ostrich (Struthio camellus) carcass yield and meat quality parameters
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| Format: | Artículo científico |
| Language: | en |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2007
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| author | A Balog |
| author_facet | A Balog |
| contents | Ostrich (Struthio camellus) carcass yield and meat quality parameters A Balog ICL Almeida Paz Agrociencias tenderness meat quality Carcass yield ostrich production This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits. 2007 artículo científico 1516-635X https://www.redalyc.org/articulo.oa?id=179714002002 en http://www.redalyc.org/revista.oa?id=1797 Revista Brasileira de Ciência Avícola application/pdf Fundação APINCO de Ciência e Tecnologia Avícolas Revista Brasileira de Ciência Avícola (Brasil) Num.4 Vol.9 |
| format | Artículo científico |
| id | redalyc_179714002002 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| spellingShingle | Ostrich (Struthio camellus) carcass yield and meat quality parameters A Balog Agrociencias tenderness meat quality Carcass yield ostrich production Ostrich (Struthio camellus) carcass yield and meat quality parameters A Balog ICL Almeida Paz Agrociencias tenderness meat quality Carcass yield ostrich production This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits. 2007 artículo científico 1516-635X https://www.redalyc.org/articulo.oa?id=179714002002 en http://www.redalyc.org/revista.oa?id=1797 Revista Brasileira de Ciência Avícola application/pdf Fundação APINCO de Ciência e Tecnologia Avícolas Revista Brasileira de Ciência Avícola (Brasil) Num.4 Vol.9 |
| title | Ostrich (Struthio camellus) carcass yield and meat quality parameters |
| topic | Agrociencias tenderness meat quality Carcass yield ostrich production |
| url | https://www.redalyc.org/articulo.oa?id=179714002002 |