The ostrich is a relatively new agricultural animal in many parts of the world, and even in South Africa it was domesticated only a little over a century ago. Recently however there has been a huge growth in interest in ostrich farming, and production of ostriches for low-fat meat and leather is now a reality in many parts of the world. This book is the first comprehensive volume to review the world scientific literature on ostrich biology, production and health. Written by leading authors from South Africa, Europe, Israel and the USA. Deals with the ostrich in farmed and natural environments. Essential reading for those interested in avian and poultry science.
1. Introduction
2. Anatomy
3. Physiology
4. Behaviour in Natural and Captive Environments
5. Basic Concepts and Recent Advances in Digestion and Nutrition
6. Reproduction
7. Factors Affecting the Success of Commercial Incubation
8. Rearing Environments Around the World
9. Welfare
10. Slaughter and Products
11. Breeding and Genetics
12. Veterinary Problems
13. Health Management and Veterinary Procedures
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