Professional paper
https://doi.org/10.31727/m.25.6.1
Breeding and ethical standards of ostrich farming with reference to the characteristics of ostrich meat
Enida Članjak-Kudra
; Veterinarski fakultet, Univerzitet u Sarajevu, Sarajevo, BiH
Neira Fazlović
; Veterinarski fakultet, Univerzitet u Sarajevu, Sarajevo, BiH
Anela Mušanović
; Veterinarski fakultet, Univerzitet u Sarajevu, Sarajevo, BiH
Nadža Kapo
orcid.org/0000-0002-9922-8034
; Veterinarski fakultet, Univerzitet u Sarajevu, Sarajevo, BiH
*
* Corresponding author.
Abstract
Ostrich meat is an increasingly popular food that arouses curiosity due to its various nutritional characteristics. The quality of the meat is closely related to the farming of ostriches, which is directly related to the natural environment in which the ostriches normally live. This research is focused on providing easier access to essential data about the natural environment of ostriches and the needs of ostriches during farm breeding, to meet the welfare needs of these birds, as well as the quality of ostrich meat for consumers. Ostrich meat is classified as red meat, and its characteristic red color comes from its high iron content. Compared to other types of meat, the taste of ostrich meat is described as mild, which is a result of the high pH and low amount of fat in the muscles. The softness of this meat is due to the low content of fat and collagen, which makes it easily digestible. In addition to the mentioned characteristics, new meat has an exceptional ability to retain water, which makes it desirable for various types of processed products. Ostrich meat is rich in low-fat proteins, iron, zinc, and polyunsaturated fatty acids, making it a valuable addition to a balanced diet. Contrary to all of the above, there is a high market price of this meat, which threatens the development of ostrich farms, as well as the survival of existing ones.
Keywords
ostrich; breeding; meat; market
Hrčak ID:
312421
URI
Publication date:
14.12.2023.
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