The ostrich meat - An updated review. II. Nutritive value

Abstract

Ostrich meat is a niche product gaining popularity among consumers especially in Europe. Nutrient composition of this meat considering protein, amino acids, fat, cholesterol, fatty acids, minerals and vitamins was henceforth assessed. Ostrich meat is characterized by low intramuscular fat content, a favourable fatty acids profile (PUFA/SFA and n-6/n-3 ratios), a high content of iron and vitamin E and low of Na. Thus, it can be considered as a high quality product of high nutritive and dietetic value. It may thus be a valuable component of human diet.

Full text

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Animal Science Papers and Reports vol. 29 (2011) no. 2, 89-97
Institute of Genetics and Animal Breeding, Jastrzębiec, Poland
The ostrich meat – an updated review.
II. Nutritive value*
Ewa Poławska1, Joanna Marchewka1, Ross Gordon Cooper2,
Katarzyna Sartowska1, Janusz Pomianowski3, Artur Jóźwik1,
Nina Strzałkowska1, Jarosław Olav Horbańczuk1,**
1 Polish Academy of Sciences Institute of Genetics and Animal Breeding,
Jastrzębiec, 05-552 Wolka Kosowska, Poland
2 Eurohouse, Dog Kennel Lane, Walsall WS1 2 BU, England, UK
3 Department of Food Science, University of Warmia and Mazury,
10-719 Olsztyn, Poland
(Received September 9, 2010; accepted January 10, 2011)
Ostrich meat is a niche product gaining popularity among consumers especially in Europe. Nutrient
composition of this meat considering protein, amino acids, fat, cholesterol, fatty acids, minerals and
vitamins was henceforth assessed. Ostrich meat is characterized by low intramuscular fat content,
a favourable fatty acids prole (PUFA/SFA and n-6/n-3 ratios), a high content of iron and vitamin
E and low of Na. Thus, it can be considered as a high quality product of high nutritive and dietetic
value. It may thus be a valuable component of human diet.
KEY WORDS: cholesterol / fatty acids / meat / minerals /ostrich / vitamins
*Conceptualized and realized within the project “BIOFOOD”- innovative, functional products of animal
origin no.POIG.01.01.02-014-090/09 co-nanced by the European Union from the European Regional
Development Fund within the Innovative Economy Operational Programme 2007-2013.
**Corresponding author:olav@rocketmail.com

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Introduction
Ostrich meat is recognized as a valuable product of high nutritive and dietetic
value making these birds important for many livestock industries [Sales et al. 1999,
Horbańczuk 2002, Cooper et al. 2004, 2008, Cooper and Horbańczuk 2004]. Demand
for such products in Europe has recently increased especially also among consumers
who pay a greater attention to the quality of consumed products [Cooper et al. 2007,
Horbańczuk et al. 2007, 2008]. Nowadays, the modern consumer wants to be sure of
the nutrient composition of food that is bought for consumption. According to Fasone
and Privitera [2002] a consumer of ostrich meat is a medium-to-high cultural and
professional status person, dened as a “modern attentive consumer” aged 41-50,
principally women, with a purchasing behaviour essentially related to nutritive value,
safety of the product, intrinsic characteristics and taste. It should be emphasised
that nowadays consumers also appreciate “naturalness” and safety of ostrich meat
produced from birds with almost natural methods, excluding the use of technologies
such as intensive fattening or antibiotics administration. It is important also for them
that ostriches are usually kept in sustainable production systems with consideration
of high animal welfare standards. However, ostrich meat in Europe is still a niche
product unknown by many people, but it is appreciated by most of consumers who
tasted it. Unfortunately, until now the current knowledge of the nutritive value of this
meat is still limited. Therefore, the present review was prepared in order to compile
scientic data about nutritive value of ostrich meat including its benets for human
health.
Nutrients of ostrich meat
According to Hoffman et al. [2005] meat from ostriches fed a standard diet contains
21.65, 1.95 and 1.2% protein, fat and ash, respectively. Similar values regarding
especially to protein and ash were recently reported by Majewska et al. [2009]. In
their studies 10 different muscles were compared and all of them had similar content
of dry matter (23.3-24.5%), protein (20.6-21.7%) and ash (1.07-1.17%). In turn,
fat content is more differentiated among muscles (0.90-1.34%) – Table 1 (selected
muscles) – being lower than in other species (beef – 4.6% or chicken – 4.3% [Sales
2002]). It should be noted that in a study by Sales [2002] the fat content of ostrich
meat was lower and varied from 0.2 to 0.71g/100g of edible meat, but as emphasized
by Majewska et al [2009] the lipid content depends on the method of the analysis,
with different solvents used for extraction causing different results [Jensen 2004].
Additionally, according to Sales [2002] meat from older ostriches (10-12 months
at slaughter) contains more fat and dry matter than from respective younger ones
(8 months), especially with regard to m. ambiens, m. iliobularis and m. iliotibialis
lateralis.
E. Poławska et al.

91
The amino acids composition of ostrich meat in comparison to beef and chicken
meat is shown in Table 2. As regard either essential or non-essential amino acids
content in ostrich meat is generally similar to other meat types except for histidine
and serine.
The intramuscular fat content is one of the most important factors inuencing
consumers’ choice with regards to meat type. In other species, e.g. in pigs, the last
thirty years of breeding was dedicated to improve the quality of meat by lowering its
fat content [Kouba et al. 1999, Pascual et al. 2007, Raj et al. 2010]. Ostrich meat is
“naturally improved” meat because of its low content of intramuscular fat. This type of
meat is recommended for overweight people and for those who suffer from coronary
heart disease. On the other hand, low fat content is related to lowered juiciness of meat
[Cooper 1999]. Thus, during cooking, the fat content increase and causes decrease in
moisture [Sales et al. 1996].
The most important factor affecting fat content of meat is feeding. From studies
on other species it is known that not only composition of a diet and addition of fat to
the diet inuences fat content of meat. Also the level of energy and protein (amino
Physical characteristics of ostrich meat
Table 1. Chemical composition (g/100 g edible portion) of ostrich meat [Sales, 2002 and
Majewska et al. 2009] as influenced by muscle and birds’ age
Age (months)
Component
(%)
Muscle
Sales [2002]
Majewska et al. [2009]
8
10
12
10-12
gastrocnemius
22.27
22.23
22.43
23.3
femorotibialis medius
22.39
22.80
22.89
23.0
ambiens
23.84
24.33
24.18
24.1
iliofibularis
22.21
22.48
22.63
22.8
iliotibialis lateralis
23.41
24.09
24.27
23.8
Dry matter
iliofemoralis
24.30
24.99
25.09
23.8
gastrocnemius
20.63
20.44
20.72
21.3
femorotibialis medius
20.34
20.71
20.42
20.8
ambiens
21.55
21.23
21.51
21.3
iliofibularis
20.05
21.85
20.99
20.7
iliotibialis lateralis
21.07
21.36
21.37
21.4
Protein
iliofemoralis
21.53
22.22
21.94
20.7
gastrocnemius
0.26
0.20
0.21
0.90
femorotibialis medius
0.33
0.33
0.28
0.95
ambiens
0.35
0.53
0.47
1.34
iliofibularis
0.39
0.42
0.50
1.10
iliotibialis lateralis
0.33
0.36
0.45
1.21
Fat
iliofemoralis
0.71
0.66
0.66
1.22
gastrocnemius
1.15
1.21
1.17
1.10
femorotibialis medius
1.09
1.06
1.20
1.15
ambiens
1.10
1.16
1.11
1.09
iliofibularis
1.09
1.16
1.11
1.07
iliotibialis lateralis
1.20
1.20
1.24
1.17
Ash
iliofemoralis
1.10
1.23
1.19
1.14

92
acids, especially lysine) can change its content. This was similarly concluded by Sales
[1997] who fed ostriches with a high-energy and low-protein diet and found that high
energy/protein ratio leads to elevated fat content of meat.
Cholesterol content and fatty acids composition
At the beginning ostrich meat was recognized as a meat almost “free” of
cholesterol. However, further research showed, that its cholesterol content is similar
to that of beef and chicken meat (59 and 57 mg/100 g, respectively). Cholesterol
content of ostrich meat has been reported as 57 mg/100 g tissue [Sales and Oliver-
Lyons 1996], 65-68 mg/100 g [Horbańczuk and Sales 1998, Horbańczuk et al. 1998]
and 83 mg/100 g [Cooper 1999]. The cholesterol content differed among the types of
fat. Horbańczuk et al. [2004] found much higher level in backfat (74.33 mg/100 g)
than in breast fat (49.50 mg/100 g). Probably the initial conclusion was made due to
the low intramuscular fat content of ostrich meat which content is poorly correlated
to cholesterol content. Cholesterol is mainly situated in cell membranes as structural
components. After information, that cholesterol is stored in some blood vessels of
persons suffering from arteriosclerosis and thus contributes to heart infarct cholesterol
phobia is a common phenomenon especially in the developed countries.
By comparison with other species, e.g. chicken and beef, ostrich meat shows a
benecial fatty acids prole [Sales and Horbańczuk 1998], with differences in the
fat type therein. The highest content of saturated fatty acids (SFA) was afrmed
of abdominal fat (46.7%) – Hoffman et al. 2005], lower in muscles (<39.8%) –
Horbańczuk et al. 1998, Hoffman et al. 2005 and the lowest in backfat and breast fat
E. Poławska et al.
Table 2. Amino acids content (g/100 g edible portion) of ostrich meat compared
to beef and chicken [based on Sales 2002]
Item
Ostrich meat
Beef
Chicken meat
Essential amino acids
threonine
0.76
0.92
0.90
isoleucine
0.92
0.95
1.13
leucine
1.70
1.56
1.61
lysine
1.65
1.74
1.82
methionine
0.55
0.54
0.59
phenylalanine
0.94
0.82
0.85
histidine
0.39
0.72
0.66
valine
0.97
1.02
1.06
Non-essential amino acids
tyrosine
0.61
0.70
0.72
arginine
1.36
1.32
1.29
alanine
1.06
1.26
1.17
aspartic acid
1.90
1.91
1.91
glutamic acid
2.51
3.15
3.20
glycine
0.82
1.14
1.05
serine
0.59
0.80
0.74

93
(31.8-32.2% of the total FA) – Horbańczuk et al. [2004]. Opposite order was reported
within polyunsaturated fatty acids (PUFA), although all types of fat showed very high
PUFA content (23.5-38.6%). Ostrich meat has a benecial PUFA/SFA ratio, which is
above 0.5 and riches very high values, even 1.2 (Tab. 3). WHO [2003] recommends
the ratio of above 0.4, so ostrich meat and fat with its values can be considered pro-
healthy. Also the n-6/n-3 ratio is usually on the level recommended by WHO [2003] –
below 4. The relatively high total n-3 fatty acids content of ostrich meat (above 8 %),
would thus be advantageous in promoting the product, since intake of n-3 fatty acids
reduces incidence of coronary disease and are essential in growth and development of
man throughout the life cycle and seem to be more effective in their antithrombotic and
antiatheorgenic properties than the corresponding n-6 polyunsaturated fatty acids.
Hoffman et al. [2005] revealed that the iliobularis muscle in the ostrich has a
high content (%) of palmitic (21.73), oleic (21.15), linoleic (18.06) and stearic acid
(14.08). Also Horbańczuk et al. [1998] reported high content of palmitic (25.93-
27.11%), oleic (25.02- 28.33%), linoleic (10.09-10.58%) and linolenic acid (16.75-
22.17%) of ostrich meat. Similar results were reported by Horbańczuk et al. [1998] and
Giorlami et al. [2003] in m. gastrocnemius, although they revealed a higher content of
oleic acid (29.36-33.25%). In ostrich meat, the contents (per cent) of acids important
from the consumer point of view (arachidonic – AA, eicosapentaenoic– EPA and
docosaheksaenoic – DHA) were found higher than in ostrich fat (6.15 vs 1.95, 1.21
vs 0.16, 1.22 vs 0.21, respectively [Hoffman et al. 2005]. However, in both cases the
Physical characteristics of ostrich meat
Table 3. Fatty acids profile (% of total fatty acids) of ostrich muscles according to different authors
Musculus iliofibularis
Musculus gastrocnemius
Acid
Hoffman
et al. [2005]
Horbańczuk
et al. [1998]
Giorlami
et al. [2003]
Horbańczuk
et al. [1998]
Giorlami
et al. [2003]
14:0
0.75
1.23
0.70
0.97
0.48
16:0
21.73
20.57
22.89
22.35
17.48
18:0
14.08
13.15
8.87
13.66
11.02
Total SFA
39.73
35.18
33.31
37.24
29.88
16:1 n-7
3.51
4.67
7.20
5.62
5.84
18:1 n-9
21.15
30.97
31.58
33.25
29.36
Total MUFA
27.27
35.57
39.05
39.09
35.52
18:2 n-6
18.06
15.61
16.24
14.18
16.63
18:3 n-3
5.76
5.68
2.14
1.55
1.50
20:4 n-6
6.15
5.62
6.50
5.81
11.34
20:5 n-3
1.21
0.42
0.28
0.35
0.54
22:5 n-3
-
0.86
0.74
0.92
1.40
22:6 n-3
1.22
0.73
0.21
0.83
0.39
Total PUFA
32.99
26.93
27.64
23.65
34.60
P/S
0.83
0.77
0.83
0.64
1.16
n-6/n-3
3.02
3.16
7.57
7.38
8.31
SFA – saturated fatty acids; MUFA – monounsaturated fatty acids; PUFA – polyunsaturated fatty acids;
P/S – PUFA to SFA ratio; n-6/n-3 – PUFA omega 6 to PUFA omega 3 ratio.

94
content was much higher than in other meats, e.g. pork [Enser et al. 1996]. Giorlami et
al. [2003] found difference between gastrocnemius and iliobularis muscle in content
of AA (11.34 vs 6.50%), EPA (0.54 vs 0.28%) and DPA (1.40 vs 0.74%).
Further research is required explaining the metabolism of fat and fatty acids in
the ostrich digestive tract as well as metabolism of fatty acids on the cellular level.
This can be closely linked with histo-morphological analyses, selective staining and
protein marker evaluations. The role of the hepatic and biliary system in the processing
of lipids is also integral to such studies.
Minerals
Meat in human diet is considered an important source of protein and minerals,
especially iron and zinc. In the research of Lombardi-Boccia et al. [2002], Karklina
and Kivite [2007] and Majewska et al. [2009] raw ostrich meat was found to be rich in
total iron (2.32- 4.02 mg/100 g). In general, ostrich meat has the highest content of iron
from all meat sources available for humans, e.g. beef or chicken (1.93, 0.4-0.7 mg/100
g, respectively). Thus, it can be an important source of iron for anaemic patients as
well as for pregnant women [Cooper 1999] and complements metabolic and cellular
processes including activities in leukocytes. Iron is essential for haematopoiesis.
Zinc levels of raw ostrich meat evaluated by Lombardi-Boccia et al. [2005] varied
between different carcass cuts: 3.1 mg/100 g of leg and signicantly less in sirloin
and llet (2.5 and 1.96 mg/100 g respectively). These levels were still higher than in
other poultry meats: 1.71, 0.65, 2.47, and 1.08 mg/100 g of chicken thigh, chicken
breast, turkey thigh and turkey breast, respectively. However, zinc concentrations in
beef sirloin and beef llet were higher: 4.09 and 4.01 mg/100 g, respectively. Levels
of zinc in ostrich meat evaluated by Majewska et al. [2009] varied between 2.02 and
4.30 mg/100 g in different muscles.
Copper levels determined in raw ostrich meat by Majewska et al. [2009] ranged
from 0.103 to 0.187 mg/100 g. In other species levels of copper were lower: 0.07-
0.09, 0.05 and 0.06 mg/100 g of beef, chicken and turkey, respectively. In turn, calcium
reached a maximum value of 5.62 mg/100 g of meat comparable to 6 mg/100 g recorded
for beef, but considerably lower than chicken meat (12 mg/100 g of edible meat).
Very low sodium content of ostrich meat (32-36 mg/100 g) compared to beef (63
mg/100 g) or chicken (77 mg/100 g) would be advantageous for people who have to
consume a low sodium diet, for example those suffering from hypertension [Cooper
1999].
Majewska et al. [2009] evaluated mineral content of meat samples collected from
ten different ostrich muscles. The selected results are presented in Table 4. Compared
to other species ostrich meat is more similar to beef than to chicken meat.
E. Poławska et al.

95
Vitamins
Information about the content of vitamins in ostrich meat is still very limited.
There are only some incomplete data on this area and there is a need, therefore, for
research aiming at the elaboration of the prole of vitamins of the ostrich meat.
Physical characteristics of ostrich meat
Table 4. Minerals of selected ostrich muscles compared to beef and meat of chicken
Ostrich meat
1
Minerals
(mg/100 g)
m. gastrocnemius
m. obturatorius
m. iliofibularis
Beef
2
Chicken meat
2
Macroelements
calcium
5.45
5.15
5.62
6
12
potassium
243
244
240
358
229
magnesium
24.3
25.3
23.8
23
25
sodium
36.1
38.7
32.6
63
77
phosphorus
216
224
210
201
173
Microelements
iron
2.88
3.04
2.32
2.2
0.9
copper
0.116
0.162
0.108
0.08
0.05
zinc
3.55
2.29
2.43
4.4
1.5
manganese
0.012
0.017
0.012
0.01
0.02
1
Majewska et al. [2009].
2
Sales and Oliver-Lyons [1996].
Table 5. Vitamin content of ostrich meat compared to beef and chicken
[Karklina and Kivite 2007]
Vitamin (mg/100 g)
Ostrich meat
Beef
Chicken meat
B1
0.220
0.178
0.140
B2
0.098
0.087
0.066
B5
11.45
10.60
8.32
B6 (mg/kg)
0.225
0.125
1.5
B12 (µg/kg)
12.5
0.100
0.05
E (mg/100g)
9.1
6.2
7.5
Levels of vitamins (Tab. 5), especially of group B, were determined in ostrich
meat and compared to other species by Lombardi-Boccia et al. [2005] and Karklina
and Kivite [2007]. Thiamine (vit. B1) levels were found higher in ostrich than in beef
or chicken meat. Riboavin (vit. B2) and pantothenic acid (vit. B5) levels occurred
similar in ostrich meat and in beef, while chicken meat was lower in vitamins B2 and
B5. Also niacin (vit. B3) content of ostrich meat was found similar to that of beef,
while chicken meat contained more of this vitamin. Level of pyridoxine (vit. B6) in
ostrich meat was found twice as high as in beef or in chicken. The marked difference
was noticed in the case of cobalamine (vit. B12), the content of which was over 10
times higher than in beef, and even more when compared to chicken. In conclusion,
ostrich meat as a source of B group vitamins is generally comparable to beef, with a
much higher level of vitamins B6 and B12.
Another important factor found in meat is vitamin E, considered one of the most
effective natural antioxidants. As determined by Karklina and Kivite [2007], content

96
of vitamin E was highest of ostrich meat (9.1 mg/100 g), followed by chicken meat
(7.5 mg/100 g) and beef (6.2 mg/100 g).
Conclusion
Ostrich meat is a niche product characterized by a low intramuscular fat content,
favourable fatty acids prole ( PUFA/SFA and n-6/n-3 ratios) and high content of iron
and vitamin E. The lack of a culinary tradition and relatively high price are reasons for
which ostrich meat will not replace beef, pork or chicken as a staple meat in Europe.
It may, however, as a high quality product, be a valuable supplement of human diet.
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Physical characteristics of ostrich meat