ZBMA.htm

NR ZBMA

AU Lambooij,E.; Pieterse,C.

TI A review of Ostrich farming

QU Tijdschrift voor Diergeneeskunde 2000; 125: 279-83

PT review

AB Ostrich meat was originally considered to be a by-product of the leather industry. Ostrich farming focused on the production of good quality hides and was mainly based on experience. Since a few years there has been a move from hide production to meat production; however, little is known about ostrich meat production which has consequences for legislation. There is insufficient knowledge about the factors influencing muscle growth. The strong growth of ostrich meat production in the EU member states should be discussed because the climatic conditions ale not optimal and the price of the meat may remain high compared to meat of broilers, pigs, and cattle. Information programs have to be set up for all members in the production chain. The present method for stunning of ostriches has to be changed in most slaughterhouses. In this study the effects of electrical and mechanical stunning on unconsciousness, duration of unconsciousness, behaviour, and meat quality parameters were examined. At least 500 mA is needed to stun ostriches effectively, and they can be killed using a short-stick interval or a long stunning duration. A modified captive needle pistol, using air pressure, is an alternative to electrical head-only stunning.

AD Lambooij,E.; DLO, Inst Dierhounderij & Diergezondheid, Postbus 65, NL-8200 AB Lelystad, Netherlands

SP holländisch

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