Data/hora: 16/06/2024 17:37:52

Provedor de dados: 	89	
País: 	Brazil	
Título: 	Ostrich (Strutio camelus) meat protein quality and digestibility	
Autores: 	Reis,LS; Oliveira,TC.	
Data: 	2008-09-01	
Ano: 	2008	
Palavras-chave: 	Casein; Digestibility; Ostrich meat; Protein quality.	
Resumo: 	The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p&lt;0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300009	
Editor: 	Fundação APINCO de Ciência e Tecnologia Avícolas	
Relação: 	10.1590/S1516-635X2008000300009	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Poultry Science  v.10 n.3 2008	
Fonte: 	info:eu-repo/semantics/openAccess