Data/hora: 11/06/2024 14:33:00

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