Today the nutritional and dietetics necessity induced at research of new aliments to introduce in the daily diet. While in under-developed countries the need of survival obliges the people to use any animal or vegetal aliments, the Occidental countries show the difficulty of adaptation about no traditional aliments. The breeding of the ostrich (Struthio Camelus) is begun in the 1990 in South Africa where this animal lives in the groups thick. The ostrich meat presents important nutritional characteristics: a low content of cholesterol and lipids in general, low content of connective tissue and then it is very soft, a good rate of proteins, and finally an interesting rate of creatine and carnitine.
THE DIETETIC VALUE OF OSTRICH MEAT
Montesano Domenico;
2002
Abstract
Today the nutritional and dietetics necessity induced at research of new aliments to introduce in the daily diet. While in under-developed countries the need of survival obliges the people to use any animal or vegetal aliments, the Occidental countries show the difficulty of adaptation about no traditional aliments. The breeding of the ostrich (Struthio Camelus) is begun in the 1990 in South Africa where this animal lives in the groups thick. The ostrich meat presents important nutritional characteristics: a low content of cholesterol and lipids in general, low content of connective tissue and then it is very soft, a good rate of proteins, and finally an interesting rate of creatine and carnitine.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
