Introduction: Ostrich characteristics include fast running, of which the probable enablers have been studied. Yet little research has taken place on one anatomical feature. It is mainly the special integuments on the ostrich foot which facilitate fast running on sand, because as point of direct sand contact they bear the whole weight and provide all the forward force. This study elucidates aspects of the integuments.Material and Methods: A stereo microscope, scanning electron microscope (SEM), and confocal scanning laser microscope were used to observe these integuments. Their surface structure was shown accurately in photographs. An SEM equipped with energy dispersive spectroscopy was used to check element contents of the upper and bottom areas and those on the lateral area of the 3ʳᵈ toe.Results: The content of some chemical elements on the upper area (Mg 2.04%, Si 0.18%, P 1.97%, Ca 0.59%, and S 0.69%) was higher than that of the bottom area (Mg 0.14%, Si 0.09%, P 0.10%, Ca 0.28%, and S 0.90%). Zinc was the particular element on the upper area, while sodium, chlorine, and potassium were the specific elements on the bottom area. The parts which must withstand different frictions contained different chemical compounds.Conclusion: The microscopic plane with layer-like structure and stripes may contribute to the wear-resistance of the papillae. The polygonal and prism structures are helpful to fix papillae in a firmer way.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.