Profile of cabanossi made with exotic meats and olive oil.

The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product.

Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition.

This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the growth performance and meat (Iliofibularis muscle) chemical composition of ostriches in order to decrease total feed costs. A total of 105 ostriches were divided into five feeding groups according to the CSOCM inclusion level in the whole diet: Control (0% CSOCM), 3%, 6%, 9% and 12% CSOCM (of the whole diet), and fed with experimental diets from 6 to 13 months of age. As a result of feeding CSOCM, the final live weight and the average daily gain significantly increased in the 12% CSOCM group.