Ostrich meat: nutritional, breeding, and consumption aspects. The case of Spain
The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat. Although...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | España |
| Institución: | Universitat Oberta de Catalunya (UOC) |
| Repositorio: | O2, repositorio institucional de la UOC |
| OAI Identifier: | oai:openaccess.uoc.edu:10609/101692 |
| Acceso en línea: | https://hdl.handle.net/10609/101692 |
| Access Level: | acceso abierto |
| Palabra clave: | Food preferences Ostrich meat Nutritional value Consumption Struthioniformes Nutrition-Requirements Meat Nutrició-Necessitats Carn Aliments-Preferències Necesidades nutricionales Carne Alimentos - Preferencias |
| Sumario: | The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat. Although information on their nutritional value is still limited, we have more data showing protein values quite similar to other meats but with a smaller proportion of histidine and serine; fat values close to poultry meat low in fat; cholesterol values similar to beef or chicken, and a healthy lipid profile. However, much research is needed on the effects of regular consumption of this meat and its general effects on the body and some social obstacles still need to be overcome before it becomes part of people's regular diet. |
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