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¹ Tarım ve Köyişleri Bakanlığı Tarım İl Müdürlüğü, MUĞLA
² Lalahan Merkez Hayvancılık Araştırma Enstitüsü, ANKARA - The wild ostrich had been hunted previously on occasion of its feather and leather today is being reproductive in trade farms to supply the demand of its leather, meat and for breeding in South Africa, South regions of USA, some European countries and Israel. Scientific studies evaluate that although protein content of ostrich meat is equivalent that of the beef, its cholesterol and fat level is lower than the beef. Moreover it is acceptable of taste and texture. Its carcass yield is 58.51 % and this figure indicates that is reaches to this value at a shorter fattening time and with better feed conversion rate compared to the beef. Keywords : Ostrich, meat characteristics