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Chemical composition and amino acid profile of African ostrich meat

The article presents a comprehensive analysis of the chemical composition, amino acid profile, and histological features of Ukrainian-produced African ostrich meat compared with traditional meat raw content of protein, fat, cholesterol, amino acids, as well as nitrogenous extractives (carnosine, anserine, carnitine, creatine, taurine), which play an essential role in the nutritional and biological value of meat products, was studied. Histological studies of the structure of ostrich muscle tissue were conducted, which allowed us to assess its microscopic features, in particular the thickness of muscle fibers, the degree of differentiation of connective tissue, and the number of intracellular inclusions, which directly affect the texture, juiciness, and overall quality of meat during cooking. It was found that ostrich meat has a high biological value of protein, close to or higher than the «ideal» protein according to the FAO/WHO scale, with a harmonious amino acid profile, a sufficient content of essential amino acids, such as leucine, isoleucine, valine, methionine, as well as a low content of fat and cholesterol, which is an advantage in the context of forming healthy diets. It was found that the amino acid composition and histological structure can vary depending on the conditions of bird care and feeding, which are essential factors in standardizing meat raw materials and determining their suitability for further processing. The results obtained allow us to characterize ostrich meat as a dietary, high-quality product that exceeds traditional types of meat raw materials in several biochemical and structural indicators. It can be recommended as a promising alternative for the development of both conventional meat products and functional preventive foods, intended for people with increased protein quality requirements, for low-calorie diets, as well as for exceptional medical or baby foods.

Keywords: African ostrich, meat, chemical composition, amino acid composition, histology, biological value of protein, dietary meat, nutritional value, functional products.

 

 

ISRAELIAN V. https://orcid.org/0000-0002-7242-3227


HOLEMBOVSKA N. https://orcid.org/0000-0001-8159-4020


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BTF №2 2025