Results 11 to 20 of about 1,171 (164)

Nutrient requirements and feeding management for ostrich during breeding and production: A comprehensive review [PDF]

Poultry Science
Ostrich farming has emerged as a significant contributor to the livestock industry, driven by the high value of its meat, hides, feathers, and oil in international markets.
Muhammad Zeeshan Akram, Zeshan Ali, Hassan Jalal, Muhammad Awais Sarfraz, Muhammad Umair Asghar, Abdul Rauf, Ludovica Maria Eugenia Mammi, Paolo Pezzi, Melania Giammarco, Isa Fusaro   +9 more
doaj   +2 more sources

Ostrich meat: Production, quality parameters, and nutritional comparison to other types of meats

Journal of Applied Poultry Research, 2014
SUMMARY The poultry industry is considered one of the most efficient industries in producing animal protein. 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
H. Al-Khalifa, A. Al-Naser
exaly   +2 more sources

Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With <i>Ziziphora clinopodioides</i> Essential Oil and Eugenol During Cold Storage. [PDF]

Food Sci Nutr
Nanocomposite coatings based on mechanically deboned chicken meat protein incorporated with nanoclay, Ziziphora clinopodioides essential oil, and eugenol effectively improved the microbial quality, safety, and sensory attributes of refrigerated ostrich meat.
Barkhordari H, Aminzare M, Hassanzadazar H, Alizadeh AM, Hashemi M, Tahergorabi R, Roohinejad S.   +6 more
europepmc   +2 more sources

A comparison of the energy use and environmental impacts of raising meat and egg production of ostrich [PDF]

Environmental Resources Research, 2023
This research explores the energy usage and environmental effects of raising ostriches for meat and chickens for eggs. The findings from the energy analysis show that ostrich meat and egg production provide a more comprehensive comparison of energy ...
Behrooz Behboodi, Mohammad Gholami Parashkoohi, Davood Mohammad Zamani, Saeed Firouzi   +3 more
doaj   +1 more source

Clostridioides difficile as a Zoonotic and Foodborne Pathogen: Reviewing the Global Evidence and South African Data. [PDF]

Microbiologyopen
Clostridioides difficile infections are increasingly problematic in areas with already burdened healthcare systems. From a One‐Health perspective, a lack of surveillance in developing countries greatly contributes to the limited information available on the zoonotic and foodborne potential of C. difficile.
Gouws M, Strydom PE, Rip D.
europepmc   +2 more sources

Impact of Season, Semen Collection Frequency and Between-Male Variation on Ostrich Seminal Plasma Composition. [PDF]

Reprod Domest Anim
ABSTRACT This study evaluated the effect of season, semen collection frequency, and male variation on seminal plasma composition of farmed ostriches. Five South African Black ostrich males (4.47 ± 0.95 years of age) were used in spring 2011 and winter 2012.
Muvhali P, Bonato M, Malecki I, Douglas K, Swart P, Cloete S.   +5 more
europepmc   +2 more sources

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, Lyazzat Baybolova, Gulshat Zhaksylykova, Aigul Tayeva, Talgat Kulazhanov   +4 more
doaj   +1 more source

Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance

Biology, 2022
Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and ...
Philipp-Michael Beindorf, Oksana Kovalenko, Sebastian Ulrich, Hanna Geißler, Rüdiger Korbel, Karin Schwaiger, Samart Dorn-In, Irene Esteban-Cuesta   +7 more
doaj   +1 more source

CARCASS CATEGORIZATION AND CHEMICAL COMPOSITION OF OSTRICH MEAT [PDF]

Macedonian Journal of Animal Science, 2012
This paper presents yield and carcass categorization of ostriches. The categories are the first, second, third, fourth, fifth and parts of rump, back and drumstick with muscles of these parts. In this paper the results of chemical composition of ostrich meat are also presented. Ostrich slaughter age was 14 months.
Kuzelov, Aco, Jordanoski, Momcula, Gacovski, Zivko, Naseva, Dijana   +3 more
openaire   +1 more source

Mycological aspects of ostrich meat products with special reference to toxigenic moulds [PDF]

Veterinary Medical Journal - Giza, 2010
Ostrich luncheon meat and frankfurter samples were produced locally in Egypt, and relatively highly contaminated by both moulds and yeasts and aflatoxin residues.
Shabana E, Sultan Hanaa
doaj   +1 more source