THE OSTRICH - BREEDING, REPRODUCTION, SLAUGHTERING AND NUTRITIONAL-VALUE OF THE MEAT

The Struthio camelus australis has long been of interest in many different countries due to the value of the skin, feathers and more recently, the meat. The article collects information on both wild and bred ostriches, on the different slaughtering processes and, especially on the composition and nutritional value of ostrich meat which, compared with other meats, shows reduced fat and cholesterol content.