Characteristic of food value of meat struss with meat of pets

The article is devoted to the study of the nutritional value of ostrich meat in comparison with poultry meat. It is shown that the egg and meat of black African ostriches bred in the soil and climatic conditions of the central non-chernozem zone of the Russian Federation is characterized by high nutritional, including biological value, low calorie content and can be recommended for use in the technology of functional food products. The meat of an African ostrich in terms of protein is not inferior to traditional types of raw materials. It contains little intermuscular fat, and therefore has little energy value. The chemical composition of the meat of African ostrich is not inferior, and in a number of indicators it surpasses the high-quality meat raw materials traditional for our country. The use of eggs of meat of the African Ostrich for food purposes is especially beneficial for the prevention of human cardiovascular diseases.