Ostrich (Strutio camelus) meat protein quality and digestibility

Ls Reis,Tc Oliveira

doi:10.1590/s1516-635x2008000300009

Abstract

The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p<0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.

Highlights

Ostrich production has increased in Brazil, and has attracted the interest of farmers, to its potential of producing red meat with low fat content (Marinho et al, 2004; Godoy, 2005).Ostrich is highly productive, offering quality products with high added value, such as meat, feathers, leather and other byproducts (Souza, 2004; Balog & Almeida Paz, 2007)
Total protein was determined using the micro-Kjeldhal method for nitrogen quantification, according to the Association of Official Analytical Chemists (AOAC) (1998)
Analyzing the variation in body weight between experimental groups (Table 3), we see that the D2 presented the highest weight gain, which was expected, as casein is a protein source with optimal digestibility

Summary

Introduction

Ostrich production has increased in Brazil, and has attracted the interest of farmers, to its potential of producing red meat with low fat content (Marinho et al, 2004; Godoy, 2005). Ostrich is highly productive, offering quality products with high added value, such as meat, feathers, leather and other byproducts (Souza, 2004; Balog & Almeida Paz, 2007). Despite being consumed and appreciated for a long time, ostrich meat is being rediscovered due to its resemblance to beef in terms of appearance, flavor, and texture (Souza, 2004; Pereira et al, 2006). The interest in non-conventional animal species, such as ratites (emus and ostriches), for the meat of supply is increasing; the use of these food sources is still poorly documented (Féron, 1995; Pereira et al, 2006). The meat of these animals is sold in restaurant and special meat shops with very high prices

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