Ostrich meat: A review on nutritional properties and health benefits

Ostrich meat, a lesser-known but increasingly popular alternative in the poultry industry, providing wide range of essential nutrients and bioactive compounds beneficial for human health. Compared to traditional meat sources, ostrich meat has gained popularity due to its favorable nutritional profile, including low cholesterol and fat content high-quality protein and a rich composition of bioactive components. Notably it contains higher level of essential fatty acids such as omega-3 and omega-6 along with polyunsaturated fatty acids (PUFAs), which play crucial roles in reducing inflammation and supporting brain and heart function. In addition to its nutritional value, ostrich meat contains bioactive compounds such as taurine, anserine, and glutathione, which have been associated with anti-inflammatory, antioxidant, and neuroprotective properties, suggesting potential anti-aging and therapeutic benefits. It is also a rich source of heme iron and other essential minerals, supporting optimal oxygen transport, immune function, and anemia prevention. Beyond its health benefits, ostrich farming offers strong sustainability potential, requiring fewer natural resources such as land, water, and feed compared to traditional livestock systems. Ostrich farmig contribute to reduce environmental footprint aligns with global efforts to develop climate-resilient and resource-efficient animal protein sources. Collectively, these attributes underscore the potential of ostrich meat as a nutritious, functional, and environmentally sustainable alternative to conventional poultry and red meats.