Production, Quality Parameters and Nutritional Comparison of Ostrich Meat to Other Types of Meats15 December 2014
Ostrich meat is now considered as a red meat that is a healthy alternative to beef and poultry meats, according to researchers in Kuwait.
The poultry industry is considered one of the most efficient industries in producing animal protein, according to a paper in the Journal of Applied Poultry Research.
H. Al-Khalifa and A. Al-Naser of the Kuwait Institute for Scientific Research write that poultry production consists of several main segments: broilers, commercial eggs, turkeys, ducks and other poultry, including geese, guinea-fowl, pheasants, quail and ratites.
Currently, ostrich meat is marketed as a healthy red meat because it is characterised by high polyunsaturated fatty acid contents, low saturated fatty acid content and low cholesterol level compared with red meats, such as beef, while tasting similar to lean beef.
Ostrich meat contains lower sodium and higher iron contents than other kinds of meat, making it preferable to hypertensive people and those with anaemia.
Taken together, ostrich meat is considered as an ideal red meat for individuals seeking healthier lifestyle. Moreover, many different ostrich products, such as leather and feathers, are used by people.
In their current review paper, Al-Khalifa and Al-Naser consider the quality characteristics of ostrich meat, including physical traits, and compares it to other types of meats, such as bovine and other poultry meats.
Al-Khalifa H. and A. Al-Naser. 2014. Ostrich meat: Production, quality parameters, and nutritional comparison to other types of meats. J. Appl. Poult. Res. 23(4):784-790. doi: 10.3382/japr.2014-00962
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