Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Mihai COSTACHE, Ioan CUSTURĂ, Minodora TUDORACHE, Ilie VAN
Poultry meat represents a very important part of the human diet, being preferred to „read” meat due to the low content in cholesterol and the high digestibility. Further on, it provides a valuable source of proteins, their quality being reflected in a high content of essential amino acids. The paper represents a review of the main sources cited recently considering the nutritional value of poultry meat. The various poultry species has been mentioned, in comparison to the well-known and preferred chicken and turkey: duck, goose and ostrich. Their nutritional value is presented by highlighting mostly the amino acids, fatty acids and mineral content.
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