Ostrich (Struthio camellus) carcass yield and meat quality parameters

Detalhes bibliográficos
Autor(a) principal: Balog,A
Data de Publicação: 2007
Outros Autores: Almeida Paz,ICL
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Poultry Science (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002
Resumo: 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.
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spelling Ostrich (Struthio camellus) carcass yield and meat quality parametersCarcass yieldmeat qualityostrich productiontendernessThis 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.Fundacao de Apoio a Ciência e Tecnologia Avicolas2007-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002Brazilian Journal of Poultry Science v.9 n.4 2007reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/S1516-635X2007000400002info:eu-repo/semantics/openAccessBalog,AAlmeida Paz,ICLeng2008-03-13T00:00:00Zoai:scielo:S1516-635X2007000400002Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2008-03-13T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false
dc.title.none.fl_str_mv Ostrich (Struthio camellus) carcass yield and meat quality parameters
title Ostrich (Struthio camellus) carcass yield and meat quality parameters
spellingShingle Ostrich (Struthio camellus) carcass yield and meat quality parameters
Balog,A
Carcass yield
meat quality
ostrich production
tenderness
title_short Ostrich (Struthio camellus) carcass yield and meat quality parameters
title_full Ostrich (Struthio camellus) carcass yield and meat quality parameters
title_fullStr Ostrich (Struthio camellus) carcass yield and meat quality parameters
title_full_unstemmed Ostrich (Struthio camellus) carcass yield and meat quality parameters
title_sort Ostrich (Struthio camellus) carcass yield and meat quality parameters
author Balog,A
author_facet Balog,A
Almeida Paz,ICL
author_role author
author2 Almeida Paz,ICL
author2_role author
dc.contributor.author.fl_str_mv Balog,A
Almeida Paz,ICL
dc.subject.por.fl_str_mv Carcass yield
meat quality
ostrich production
tenderness
topic Carcass yield
meat quality
ostrich production
tenderness
description 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.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-635X2007000400002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Fundacao de Apoio a Ciência e Tecnologia Avicolas
publisher.none.fl_str_mv Fundacao de Apoio a Ciência e Tecnologia Avicolas
dc.source.none.fl_str_mv Brazilian Journal of Poultry Science v.9 n.4 2007
reponame:Brazilian Journal of Poultry Science (Online)
instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA
instname_str Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron_str FACTA
institution FACTA
reponame_str Brazilian Journal of Poultry Science (Online)
collection Brazilian Journal of Poultry Science (Online)
repository.name.fl_str_mv Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
repository.mail.fl_str_mv ||rvfacta@terra.com.br
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