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Taking ostrich farming to the next level

The health aspects of the meat and the high quality of ostrich products are often undervalued. To further professionalise the ostrich business, producers need to work together to solicit governments and other funding organisations for R&D. Growing ostrich is not easy and professional management is essential for ensuring good results.
By Michael Sunderland, ostrich producer, St. Paul, Alberta, Canada and Masoumeh Bejaei, ostrich specialist, Avian Research Centre, University of British Columbia, Canada The ostrich is the... read more »

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Effect of packaging conditions on shelf-life of ostrich steaks

This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two different modified atmospheres packages (iii) MAP: 80% CO2 + 20% N2, and (iv) MAP + CO: 30% CO2 + 69.8% argon + 0.2% CO. read more >

Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks

Ostrich steaks (96) were packed (air or vacuum) and stored at 4 _C or 10 _C. Microbiological loads (total viable counts - TVC, psychrotrophic, Enterobacteriaceae, lactic acid bacteria - LAB, Pseudomonas and fluorescent Pseudomonas) and pH values were determined at 0, 3, 6 and 9 days. read more >

Microbiological quality of vacuum-packed retail ostrich meat in Spain

The microbial levels (cfu/g and cfu/cm2) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, Aw and Eh) were also determined. read more >

The effect of feather harvesting on the production of ostriches

Thirty groups of ostriches with seven slaughter birds per group were subjected to two treatments where the feathers of 15 groups were harvested (clipped) at six months of age, while the feathers of the other 15 groups were not harvested (clipped) at that stage. Birds were keep in groups up to slaughter at 12 months of age while production of the different groups in terms of feed intake, growth rate and feed conversion ratio were compared over this six months period. read more >

Effect of declawing on behaviour and skin quality of ostriches

Approximately one-third of ostrich skins and one-half of emu skins are downgraded because of the presence of scars on the hide. Some of these scars are caused by claw abrasions. To reduce the incidence of scars from claw injuries, declawing is practised in Australia. read more >
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