Ostrich meat has the characteristics of high protein, low fat, low cholesterol and low calorie. The content of trace elements such as calcium and iron is extremely high, containing 27 kinds of amino acids needed by human body. Its unit fat content is only one tenth of that of beef and pork, but the contents of iron, calcium, zinc and selenium are higher than that of ordinary meat, and it also contains 27 kinds of essential amino acids.
Easy to digest and absorb, suitable for modern people's diet trend. The meat quality of ostrich meat makes it adapt to a variety of cooking methods and can be made into dishes with various flavors. Ostrich meat has the characteristics of tender meat, no meat residue and no fishy smell. It contains essential fatty acids and can be fried or made into barbecue.
Morphological characteristics of ostriches
African ostriches are about 183-300 cm long, 240-280 cm tall and weigh 130- 150 kg, and the females are slightly smaller. It looks strange. The little head is supported on a slender neck like a snake. It has a short flat triangular mouth, which consists of several horny sheaths. The upper mouth is dyed yellow, the lower mouth is slightly pink, and there are two big brown eyes like frog eyes, which are intense.
Trunk is thick and short, sternum is flat, and there is no keel process. Have a pair of short wings out of proportion to the body. They have degenerated, have no flight feathers and can't fly. It is only during the breeding season that males have to show off their wings when courting females. During the incubation period and brooding period, adults should spread their wings to prevent eggs or chicks from being exposed to the hot sun, and also expand their momentum.
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