PL EN


Preferences help
enabled [disable] Abstract
Number of results
2018 | 18 | 2 | 232-240
Article title

Ostrich Farming: A Wildlife Management Option for Restraining Nigeria’s Lingering Farmers–Herders Conflicts

Authors
Content
Title variants
Languages of publication
EN
Abstracts
EN
Farmers/herder conflict has been a major national security issue in Nigeria. Despite all efforts of the government and other well-meaning Nigerians, the problem still lingers. This present study seeks to provide a different perspective in curtailing the existing problem. The study indicated that as long as beef remains the most prominent source of red meat in Nigeria, the problem will still persist. The benefits and the challenges of ostrich farming were then discussed. The study recommends that there is a need to publicise the health benefits of ostrich meat so as to attract more consumers and players in the industry.
Year
Volume
18
Issue
2
Pages
232-240
Physical description
Contributors
author
  • Federal College of Wildlife Management, Forestry Research Institute of Nigeria, PMB 268, New Bussa, Nigeria
References
  • [1] Tonah S. Managing Farmer-Herder Conflicts in Ghana’s Volta Basin Ibadana. Journal of Social Sciences 4(1) (2006) 33-45.
  • [2] Blench R. The expansion and adaptation of Fulbe Pastoralism to subhumid and humid Conditions in Nigeria. Cahier D Etudes Africanes 34(1-3) (1994) 197-213.
  • [3] Abbas, I. M. No Retreat, No surrender: Conflict for survival between Fulani pastoralists and farmers in Northern Nigeria. European Scientific Journal 8(1) (2000) 331-346.
  • [4] Sales, J., Marais, D., Kryger, M. Fat content, caloric value, cholesterol content and fatty acid composition of raw and cooked ostrich meat. Journal of food composition and analysis 9 (1) (1996) 85–89.
  • [5] Sales, J., Franken, L. Ostrich fat. Australian Ostrich Association Journal 37 (1996) 39–45.
  • [6] Sales, J. Slaughter and products. U: The Ostrich Biology, Production and Health. D.C.Deeming. CAB Publishing Oxon – UK, New York – USA. University Press, Cambridge, 1999, 231–274.
  • [7] Cooper, R.G. Nutritive value of ostrich meat. World Poultry 17 (8) (2001) 42–43.
  • [8] Ghulam Abbas, Sultan Mahmood, Muhammad Sajid, Yasir Ali.Ostrich Farming: A New Turn in Poultry Industry of Pakistan. Advances in Zoology and Botany 5(3) (2017) 33-38.
  • [9] Deeming, D. C. and C. R. Angel. Introduction to the ratites and farming operations around the world. In: Deeming, D.C. (ed.) Improving our Understanding of Ratites in a Farming Environment. Ratite Conference, Oxfordshire, UK, (1996) 1–4.
  • [10] Brown, L. H., Urban, E.K. and Newman, K. Order Struthioniformes. In: The birds of Africa, Vol. I. Academic Press, London, (1982) 32-37.
  • [11] Naude RT, Van Ragensburg, AJJ, Smit, MC, Stiemie, S, Dreyer, JH and Rossouw EJ. Muscle and Meat. Characteristics of Ostrich Carcass. Animal and Dairy Research Institute Irene, South Africa (mimeograph) (1979).
  • [12] Sales, J. Histological, biophysical and chemical characteristics of different ostrich muscles. Journal of Science of Food and Agriculture 70 (1) (1996) 109-114.
  • [13] Polawska, J, Marchewka, J, Cooper, RG, Sartowksa, K, Pomianowski, J, Józwik A, Strzalkowska N and Horbanczuk, JO. “The ostrich meat – an updated review. Animal Science Papers and Reports, 29 (2011) (1-2: 5-18 and 89-97).
  • [14] Majewska, D, Jakubowska, M, Ligocki, M, Tarasewicz, Z, Szczerbinska, D, Karamucki, T and Sales J. Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle. Food Chemistry 100 (2009) 1639-1648.
  • [15] Sales, J. Ostrich meat research: an update. Proceedings of World Ostrich Congress. Warsaw, September 26-29, (2002) 148-160.
  • [16] Karakök, SG, Ozogul, Y, Saler, M and Ozogul, F. Proximate analysis. Fatty acid profiles and mineral contents of meats: A comparative study. Journal of Muscle Foods 21 (2010) 210-223.
  • [17] Horbanczuk, JO et al. Cholesterol content and fatty acid composition of two fat depots from slaughter ostriches (Struthio cameleus) aged 14 months. Animal Science Papers and Reports 22 (2004) 247-251.
  • [18] Karklina D. & Kivite J. The nutritional value of ostrich meat produced in Latvia. Proceedings of the XIV World Ostrich Congress. Riga, 19-20 October, (2007) 83-85.
  • [19] Lanza, M., V Fasone, Galofaro V, D Barbagallo, M,Bella and P. Pennisi. Citrus pulp as an ingredient in ostrich diet: effect on meat quality. Meat Science 68 (2004) 269-275.
  • [20] Cooper, R. G. and O.Horbanczuk. Anatomical and physiological characteristics of ostrich (Struthio camellus var. domesticus) meat determinate its nutritional importance for man. Animal Science Journal 73 (2002) 167-173.
  • [21] Matosses J. Caracterització nutricional de la carn dels estruços criats a Catalunya. Catalunya: Escola Superior ’AgricuItura de Barcelona. Trabajo final de Carrera (1999).
  • [22] Hoffman, L. C. and F. D. Mellet. Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Science 65 (2003) 869-875.
  • [23] Sales, J., J. P. Hayes. Proximate, amino acid and mineral composition of ostrich meat. Food Chemistry 56 (1996) 167-170.
  • [24] Van Schalkwyk, S. J., L. C. Hoffman, S. W. P. Cloete, and F. D Mellett. The effect of feed withdrawal during lairage on meat quality characteristics in ostriches. Meat Science 9 (2005) 647-651.
  • [25] Balog, A., A. A. Mendes, I. C. L. Almeida Paz, M. C. Silva, S. E. Takahashi and C. M. Komiyama. 2006. Rendimento de carcaça e avaliação da qualidadenda carne de avestruzes. Anais da Reunião Anual da Sociedade Brasileira de Zootecnia. João Pessoa, PB. Brasil.
  • [26] Nitzan R., D. Barkai, Z. Nitzan and S. Landau.2002. Intake, growth and carcass characteristics of young ostriches given concentrates with and without pasture. Animal Science 74: 71-79.
  • [27] Paleari, M. A., S. Camisasca, G .Beretta, P. Renon, P. Corisco, G. Bertolo and G. Crivelli. Ostrich Meat: Physico-chemical characteristics and composition with turkey and bovine meat. Meat Science 48 (1998) 205-210.
  • [28] Schaller, N. U., B. Herkner, R. Villa, P. Aerts. The intertarsal joint of the ostrich (Struthio camelus): Anatomical examination and function of passive structures in locomotion. Journal of Anatomy 214 (6) (2009) 830-47.
  • [29] Schaller, N. U., D'Août K, R. Villa, B. Herkner, P. Aerts.. Toe function and dynamic pressure distribution in ostrich locomotion. Journal of Experimental Biology 1 214 (Pt 7) (2011) 1123-30.
  • [30] Van Jaarsveld, F. P., R. J. Naude, W. Oelofsen. Effect of chemical and physical dry-curing parameters on cathepsins B, H and L from ostrich muscle. Meat Science 50 (1998) 223-233.
  • [31] F. X. Medina and A. Aguilar Ostrich Meat: Nutritional, Breeding, and Consumption Aspects. The Case of Spain. Journal of Food and Nutrition Research 2 (6) (2014) 301-30.
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-9daa5b4f-b1b7-4989-9a15-1eefa9c74b43
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.