Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 55, Issue 2, April 2024, Page 125-143 PDF (570.77 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2024.271781.1339 | ||||
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| Authors | ||||
Shenoda G. M. Henry ; Salah H. Abou-El-Hawa; Bolbol R. Ramadan; Ahmed H. A. Khalifa 
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| Department of Food Science & Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt. | ||||
| Abstract | ||||
| Nutritional quality including gross chemical composition (moisture, protein, fat, and ash), mineral content, amino acid composition as well as fatty acid composition were investigated in ostrich meat and edible offal as well as characteristics of fat tissue. Ostrich (Struthio Camelus) meat and edible offal (liver, gizzard, and heart) had a considerable amount of protein (ranged from 16.54 to 20.80 % on wet wight basis), iron and zinc with low caloric value (ranged from 87.86 to 117.20 kcal/100g on wet basis) and sodium content (ranged from 57.85 to 90.01 mg/100g on wet weight basis). Methionine, lysin, and threonine were the predominant essential amino acids in ostrich meat and its giblets. The total essential amino acids were ranged from 37.15 to 47.20 g/ 100g crude protein. Moreover, alanine was the predominant non-essential amino acid followed by arginine in ostrich meat and its edible offal. On other hand, more than half of fatty acids in ostrich meat and most of its giblets are unsaturated fatty acids with discrimination of oleic and linoleic acids. Moreover, the total poly unsaturated fatty acids to saturated fatty acids ratio (P/S ratio) for ostrich meat was 0.53 and it agrees with recommendation of WHO in foods which was 0.4 to 0.5. The total lipids of ostrich meat and its edible offal fractionated to seven fractions while, its phospholipids fractionated to eight fractions. Moreover, ostrich fat tissue characteristics indicated its suitability for nutrition. | ||||
| Keywords | ||||
| Ostrich meat; Edible offal; Fat tissue; Nutritional quality | ||||
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