Chemical Composition of Edible Ostrich Offal.

The offal (hearts, stomachs, and livers) of 24 African ostriches () from Polish farms were used in this study. Offal were taken directly from the production line; they were weighed and their water, fat, protein, ash and total collagen contents were determined. Ostrich hearts and stomachs were found to have high protein (18.1% and 19.0%, respectively) and low fat content (2.0% and 0.9%, respectively), typical of lean meat. Thus, the offal could be used in processed offal products or in pet food. Ostrich livers had slightly lower protein content (16.6%) and significantly higher and diverse fat content (4.4-28.4%). Heavier livers had significantly (<0.05) higher fat and lower protein, water, and ash content. The utilization of ostrich liver should be preceded by classification of its fat content.