Results 21 to 30 of about 10,094 (236)
Effect of natural antioxidants on the stability of ostrich meat during storage
Grasas y Aceites, 2010 Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ...
Esmat A. Abou-Arab, Ferial M. Abu-Salem
doaj +1 more source
CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY [PDF]
Journal of Food and Dairy Sciences, 2011 Egg weight and egg component, chemical composition, fatty acids and cholesterol, amino acids and minerals content in conventional eggs (ostrich, duck, hen and quail) were studied. Results indicated that, the ostrich egg had highest egg weight (g), and so
A. Sharaf
doaj +1 more source
A Novel Breast Cancer Xenograft Model Using the Ostrich Chorioallantoic Membrane—A Proof of Concept
Veterinary Sciences, 2023 The avian chorioallantoic membrane (CAM) assay has attracted scientific attention in cancer research as an alternative or complementary method for in vivo animal models. Here, we present a xenograft model based on the ostrich (struthio camelus) CAM assay
Marta Pomraenke +7 more
doaj +1 more source
Development of meat products for the nutrition of the elderly
Human Nutrition & Metabolism, 2023 Purpose: Due to the increased risk of diseases and digestive disorders, a balanced diet for the elderly is necessary for their well-being and health. Understanding the effects of meat consumption is especially important for older adults, who can benefit ...
Sholpan Abzhanova +4 more
doaj +1 more source
‘Ostrich is a Fowl for any Matter’: The ostrich as a ‘strange’ fowl in Jewish literature
HTS Teologiese Studies/Theological Studies, 2018 The size, strange body shape and behaviour of the ostrich aroused the imagination of the ancients, Jews and non-Jews, and therefore beginning from the classical era until recent generations, various legends and beliefs were attached to it.
Abraham O. Shemesh
doaj +1 more source
Incubation of the ostrich [PDF]
Nature, 1883 I HAVE received the following letter from Mr. J. E. Harting, and with his permission send it to you for publication. I do so partly in justice to Mr. Harting himself—the letter having been originally written to the Spectator in vindication of his own accuracy, and having been rejected by the editor—and partly because I think it desirable that the point
openaire +2 more sources
Foods, 2021 The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate ...
Sumari Schutte +3 more
doaj +1 more source
Isolation of Lactobacillaceae bacteria from feces of ostrich (Struthio camelus)
The Journal of Poultry Science, 2022 The ostrich (Struthio camelus) is an herbivorous bird with a long and developed hindgut. In the hindgut, there is a dense and highly diverse population of anaerobic bacteria, and active fermentation produces high concentrations of short-chain fatty ...
Misa Onodera +2 more
doaj +1 more source
An Effective Ostrich Oil Bleaching Technique Using Peroxide Value as an Indicator
Molecules, 2011 Ostrich oil has been used extensively in the cosmetic and pharmaceutical industries. However, rancidity causes undesirable chemical changes in flavour, colour, odour and nutritional value.
Gan Seng Chiew +5 more
doaj +1 more source
Propagation of avian influenza virus in embryonated ostrich eggs
Onderstepoort Journal of Veterinary Research, 2022 Influenza A viruses (IAVs) are typically isolated and cultured by successive passages using 9- to 11-day-old embryonated chicken eggs (ECEs) and in 14-day old ECEs for virus mutational studies.
Agnes T. Laleye +2 more
doaj +1 more source