There are several unique features in the anatomy of the stomach in African ostrich in comparison with other birds. The goal of this study was to determine changes in the main morphometric parameters and histological features of gastric mucosa in ostrich chickens from the 38th day of embryonal development until 60 days of age. For the study, 6 embryos (38th day of development) and 36 chicks (1, 3, 7, 14, 30, and 60 days post hatching; 6 chicks per time point) of both sexes were obtained from African ostrich farm in Latvia during May - October, 2009. Tissue samples were investigated in Preclinical Department, Faculty of Veterinary Medicine. The total area of proventricular mucosa (cm2) and surface area of deep glands (cm2) was measured. Tissue sections for histological assessment were stained with: hematoxylin and eosin and alcian-blue pH 2.5 - periodic acid – Schiff reaction. Thickness of proventricular and ventricular mucosa, depth of proventricular superficial glands as well as surface area of parenchyma occupied by deep glands were measured in histologic sections. As the chick age increased, there were changes in the ratio of areas occupied by proventricular superficial and deep glands with relative decrease in area occupied by deep glands. Proventricular deep glands developed rapidly after hatching; at the age of 30 days deep glands histologically resembled glandular structure of adult birds. Gastric mucosal epithelial cells of 38 days old ostrich embryos and of just hatched ostrich chicks contained neutral, acidic, and mixed mucopolysaccharides. Meanwhile, in the pyloric region of ventriculus acidic mucopolysaccharides predominated.

Stomach, as a part of the digestive canal, is important in the metabolic processes of the organism which affects the bird’s general health condition, its growth and development, consequently also the increase of the body weight. The aim of the research was to find out the dynamics of weight, length, and area of the ostrich (Struthio camelus) stomach and its parts in postnatal ontogenesis from 4 to 12 months of age. The absolute weight of stomach, length of the greater curvature of the stomach glandular part, diameter of the muscular part, thickness of stomach wall was determined. To find out the differences of the mean values between various age groups, ANOVA and Post Hoch tests were used. The increase of the stomach absolute weight continued throughout the postnatal ontogenesis period, but the stomach weight in relation to the ostrich body weight decreased, especially rapidly at the age of 6 and 8 months. At the same time, proportions of the absolute and relative weight of the stomach glandular and muscular part changed. The length of the greater curvature of the stomach glandular part, length of the deep gland region and diameter of the stomach muscular part increased during the whole observed period of ontogenesis; moreover, these parameters increased more rapidly from 6 to 8 months of age. The area of the stomach glandular and muscular part mucosa increased throughout the observed period of ontogenesis. The area of the superficial gland region in all age groups was larger than the area of the deep gland region.

Meat is muscle tissue from animals. It is a good source of protein. The meat of various species also is good source for micronutrients and vitamins. Ostrich meat differs from the meat of other animals. It is no fat; it is lean and easily separated from bones and connective tissue. It is more digestible compared to other types of meat, soft and does not require long culinary treatment. Although it can be compared with beef due to its red colour and taste, ostrich meat is as tender as chicken meat, and is characterized by short muscle fibre. The objective of study was to determine the A, E, B1, B2 and B5 vitamins content in ostrich meat and compare it with beef and chicken produced in Latvia and available at retail. All vitamins are determined by standard methods according to AOAC Official Standard Methods: vitamin A - 974.29, vitamin E - 971.30, vitamin B1- 986.27, vitamin B2 - 970.25, and vitamin B5 - 961.14. The obtained results showed that ostrich meat contains significant quantities of vitamins B1, B2 and B5. The highest content in ostrich meat was calculated for B5 (11.45 mg 100gE-1) and the lowest - for B2 (0.098 mg 100gE-1). Ostrich meat contains more than 18 % of vitamins B1 and B2 and more than 7.5 % of B5 compared with beef, and more than 30 % of vitamins B1 and B2 and more than 27 % of B5 compared with chicken. The content of vitamin E is highest in ostrich meat then follows chicken and beef. Regarding vitamin A, ostrich meat has only traces of it.

Several farmers of Latvia have established ostrich substituting traditional animal growing farms. Ostrich meat is frequently described as a healthy alternative to other meat products. Ostrich, a red meat, is even lower in calories, cholesterol and fat than skinless chicken and turkey, while remaining high in the content of iron and protein. The aim of the investigation is to evaluate the chemical composition of frozen ostrich meat obtain in Latvia and compare it with other meats. The samples of meat for experiments were obtained from ostrich meat producers. Moisture content was determined by drying of the samples at 100 deg C to a constant weight (ISO 6406). Protein content was determined by Kjeldahl method (ISO 5983). Fat content was determined by Soxlet extraction method (ISO 6492). The calories in different meats were determined by an approved procedure which includes summing of the calories from fat and from protein. The investigations showed that there were no significant differences between the main components of ostrich meat produced in Latvia and those found in the data in literature. Chemical composition of ostrich meat does not significantly differ from that of other types of meat. The research suggests that ostrich meat can be substituted for beef or chicken in any recipe, including meat-processing products.