Naseva, Dijana and Pejkovski, Zlatko and Kuzelov, Aco (2013) Ostrich meat shows nutritional advantages. FleischWirtschaft International, 28 (5). pp. 22-27. ISSN 0179-2415
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Abstract
Having been faced with the fact that the mankind feeds less healthy and the number of people with cancer and cardiovascular diseases increases as a result of inappropriate diet, the nutritionists’ advice is to decrease the fat and cholesterol in the nutrition, and as for the meat, they suggest low fat meat rich in protein. The World Health Organization is the cheerleader in emphasizing the slogan “healthy food”. Taking into consideration the healthy meat alternatives, this paper determines the chemical structure of the meat from ostrich grown and slaughtered in Macedonia, compared to the chemical structure of the chicken and beef.
Ostrich meat contains 74.52 % water, chicken 75.58 % and beef 74.21 %. The protein amounts 22.62 % in the ostrich meat, 17.57 % in the chicken and 21.22 % in the beef; the fats quantity is 0.34 % in the ostrich meat, 5,20 % in the chicken and 1,89 % in the beef, and the minerals take 1,22 % of the ostrich meat, 0,91 % of the chicken and 1,09 % of the beef. The protein percentage difference between the ostrich meat and the beef is statically significant (Р<0,01), as well as the difference between the ostrich meat and chicken and between the chicken and the beef (Р<0,01). The difference of the fat quantity among the three types of meat are significant (Р<0,01), as well as the difference of the quantity of minerals (P<0,01). The water percentage is not significantly different between the ostrich meat and the beef, and the difference between the ostrich meat and the chicken, as well as the chicken and the beef is highly significant (р < 0,01).
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Dijana Naseva |
| Date Deposited: | 06 Nov 2013 11:30 |
| Last Modified: | 10 Aug 2015 08:02 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/7971 |
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