Abstract
This study aimed to produce and nutritionally characterize the ostrich offal meal, and to evaluate its digestible value for Nile tilapia. The relevance of the study lies in the possibility of using by-products from the food industry as alternative food for animals. For this, chemical and microbiological analyses were performed, as well as digestibility trial in the meal produced with ostrich offal for Nile tilapia. The levels found for protein, lipids, gross energy and minerals were 71.08%, 16.54%, 5115 kcal kg-1 and 5.62%, respectively. Microbiological analysis showed absence of Salmonella spp. in the product. The digestibility of protein was 90.41%, and of energy was 77.65%, while the phosphorus availability was 80.18%. Therefore, the ostrich offal meal proved to be a by-product with good nutritional profile and significant digestibility to be used in diets for Nile tilapia.
Highlights
The slaughter of ostriches, as well as all other animals, generates by-products that are not consumed by humans, and need to be processed and used, lowering the costs with waste treatment and preventing environmental pollution
There is an important factor, for food industry, in the views of economic, technological, nutritional, and environmental public health, since the waste can be used as protein sources of animal origin, reducing costs for treatment (PRICE; SCHWEIGERT, 1994), which directly influences the price of meat
Similar results were reported by Costa et al (2008), for chicken offal meal (5.53%) and lower values for emu offal meal (3.58%) and ostrich offal meal (3.52%), all dried for 6 hours at 80°C
Summary
The slaughter of ostriches, as well as all other animals, generates by-products that are not consumed by humans, and need to be processed and used, lowering the costs with waste treatment and preventing environmental pollution.There is an important factor, for food industry, in the views of economic, technological, nutritional, and environmental public health, since the waste can be used as protein sources of animal origin, reducing costs for treatment (PRICE; SCHWEIGERT, 1994), which directly influences the price of meat.In recent years, the ostrich meat (Struthio camellus) has been gradually included in the Brazilian industry, as already occurs for some years in several countries. The slaughter of ostriches, as well as all other animals, generates by-products that are not consumed by humans, and need to be processed and used, lowering the costs with waste treatment and preventing environmental pollution. There is an important factor, for food industry, in the views of economic, technological, nutritional, and environmental public health, since the waste can be used as protein sources of animal origin, reducing costs for treatment (PRICE; SCHWEIGERT, 1994), which directly influences the price of meat. Animal Sciences to a large number of supermarkets and restaurants, enabling the technological exploitation of their byproducts (COSTA et al, 2008). The ostrich breeding enables the exploitation of the diversity of its products such as meat, feathers, oil, leather and eggs
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
