Ostrich (Struthio camellus) carcass yield and meat quality parameters

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBalog, Augusto
dc.creatorPaz, Ibiara Correia de Lima Almeida
dc.date2013-09-30T19:25:27Z
dc.date2014-05-20T13:41:05Z
dc.date2013-09-30T19:25:27Z
dc.date2014-05-20T13:41:05Z
dc.date2007-12-01
dc.date.accessioned2017-04-05T20:40:47Z
dc.date.available2017-04-05T20:40:47Z
dc.identifierRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 9, n. 4, p. 215-220, 2007.
dc.identifier1516-635X
dc.identifierhttp://hdl.handle.net/11449/14242
dc.identifier10.1590/S1516-635X2007000400002
dc.identifierS1516-635X2007000400002
dc.identifierWOS:000257537900002
dc.identifierS1516-635X2007000400002.pdf
dc.identifierhttp://dx.doi.org/10.1590/S1516-635X2007000400002
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/861386
dc.descriptionThis 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.
dc.languageeng
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationRevista Brasileira de Ciência Avícola
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCarcass yield
dc.subjectmeat quality
dc.subjectostrich production
dc.subjecttenderness
dc.titleOstrich (Struthio camellus) carcass yield and meat quality parameters
dc.typeOtro


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