Studies on Fasciolosis in assiut governorate, upper-Egypt, II- morphological studies on adult worms.

Khalifa, R.; Sayed, Fatma G.; Mounib, M; Bakir, Hanaa Y.

doi:10.1016/s1383-5769(98)80805-2

Cited by 1 publication

(2 citation statements)

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“…Phospholipids of ostrich meat, edible offal, and fat tissue were fractionated to eight different fractions of phospholipids namely: phosphatidyl serine (PS), lysophosphatidyl choline (LPC), phosphatidyl inositol (PI), sphingomyelin (SL), phosphatidyl choline (PC), phosphatidyl ethanol amine (PE), phosphatidic acid (PA) and phosphatidyl glycerol (PG). Such data agree with the results reported by Khalifa (1995), who indicated that phospholipids of chicken and of quail meats contained the same fractions. The highest value of phosphatidyl serine was found in ostrich meat and ostrich heart (42.30 and 51.14 % of total phospholipids, respectively).…”

Section: Phospholipid Fractions Of Ostrich Meat Edible Offal and Fat ...supporting

confidence: 93%

“…Furthermore, cholesterol fraction was low in ostrich meat (1.08 %of total lipids) and an opposite trend was observed in ostrich fat tissue recording (7.59 % of total lipids) while, liver and heart recorded intermediate levels (3.00 and 3.34 % of total lipids respectively) of cholesterol. Such data are in agreement with the results reported by Khalifa (1995) for chicken meat and Henry (2020) for chicken edible by-products.…”

Section: Total Lipids Composition Of Ostrich Meat Edible Offal and Fa...supporting

confidence: 93%

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Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

Henry,

Abou-El-Hawa,

Ramadan

et al. 2024

AJAS

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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.

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Section: Phospholipid Fractions Of Ostrich Meat Edible Offal and Fat ...supporting

confidence: 93%

Section: Total Lipids Composition Of Ostrich Meat Edible Offal and Fa...supporting

confidence: 93%