Ostrich (Strutio camelus) meat protein quality and digestibility
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-fr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2008-09-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300009 |