Ostrich Meat: Nutritional, Breeding, and Consumption Aspects. The Case of Spain

F. Xavier Medina; Alicia Aguilar

Journal of Food and Nutrition Research. 2014, 2(6), 301-305
DOI: 10.12691/jfnr-2-6-6

Open AccessReview Article

Ostrich Meat: Nutritional, Breeding, and Consumption Aspects. The Case of Spain

F. Xavier Medina¹ and Alicia Aguilar^1,

¹Department of Health Sciences, Universitat Oberta de Catalunya / Open University of Catalonia, UOC, Barcelona, Spain

Pub. Date: June 11, 2014

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Cite this paper:
F. Xavier Medina and Alicia Aguilar. Ostrich Meat: Nutritional, Breeding, and Consumption Aspects. The Case of Spain. Journal of Food and Nutrition Research. 2014; 2(6):301-305. doi: 10.12691/jfnr-2-6-6

Abstract

The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat. Although information on their nutritional value is still limited, we have more data showing protein values quite similar to other meats but with a smaller proportion of histidine and serine; fat values close to poultry meat low in fat; cholesterol values similar to beef or chicken, and a healthy lipid profile. However, much research is needed on the effects of regular consumption of this meat and its general effects on the body and some social obstacles still need to be overcome before it becomes part of people’s regular diet.

Keywords:
food preferences ostrich meat nutritional value consumption Struthioniformes

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