Practical, science-based articles on rearing, disease prevention and treatment, and meat quality, for farmers and veterinary professionals.
Rearing, nutrition, incubation, diagnosis and treatment.
Nutritional value, food safety and how to choose ostrich meat.
Rearing practice and disease management for ostrich farms.
Newcastle disease is a highly contagious viral disease of birds. Ostriches are relatively resistant but chicks are more vulnerable; timely vaccination and good hygiene are the key to prevention.
A short guide to starting an ostrich farm: competitive advantages, breeding stock and fattening, with approximate figures for initial planning.
New articles are on the way.
What ostrich meat offers nutritionally, and how to choose it.
Ostrich meat is high in protein and low in fat, and a good source of iron, zinc and B vitamins. This article reviews its nutritional value, who it suits and practical considerations.
Ostrich is a red meat, but it contains less saturated fat and sodium and more protein, iron and selenium than many common meats.
New articles are on the way.
