ReviewFood science of animal resources2025
Ostrich Meat: A Review on Nutritional Properties and Health Benefits.
Review in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Airborne Microbiome of Tropical Ostrich Farms: Diversity, Antibiotic Resistance, and Biogeochemical Cycling Potential.Animals : an open access journal from MDPI · 2026Article
- Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio-Preservation - A Review.Food science & nutrition · 2025Review
- Nutrient requirements and feeding management for ostrich during breeding and production: A comprehensive review.Poultry science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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, 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.
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Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.