Dissertação
Avaliação biológica e físico-química da carne de avestruz (Struthio camelus) e seu efeito nos paramêtros bioquímicos em ratos
Fecha
2008-12-18Registro en:
HAUTRIVE, Tiffany Prokopp. Biological evaluation and physicochemical of ostrich meat (Struthio camelus) and their effect on biochemical parameters in rats. 2008. 112 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008.
Autor
Hautrive, Tiffany Prokopp
Institución
Resumen
The ostrich meat is being introduced in the market for meat as a healthy alternative when
compared with most other meat, because it has low content of total lipids, saturated fatty acids
and calories. Despite these benefits reported in the scientific literature on the ostrich meat,
there are few jobs in relation to protein quality and effect of the consumption of meat on the
metabolism of humans and animals. This study aims to assess the biological and physical
chemistry of ostrich meat, its effect on biochemical parameters in rats and compared with
most other meat consumed. We performed analysis of proximate composition, fatty acid
profile, cholesterol and minerals of ostrich meat, beef, pork and chicken. To test the
biological, experimental diets were prepared with casein (control) and diets in which casein
was replaced by ostrich meat, beef, chicken and pork. The proximate composition of meat, for
moisture, protein and ash, was very similar, but the meat of ostriches showed a lower
percentage of lipid (0.58%). Moreover, had a good relationship of polyunsaturated fatty acids
/ saturated (0.99) n6/n3 ratio (8.32) and greater amount of iron (4.17 mg/100g). By the assay
it was found that as well as beef, pork and chicken, beef and ostrich has an excellent quality
protein and showed positive results in the biochemical parameters of rats fed with this meat,
especially in relation to serum cholesterol of animals that showed a lower concentration.