The Ostrich: Biology, Production and Health

The Ostrich: Biology, Production and Health

The Ostrich: Biology, Production and Health, edited by D. Charles Deeming, provides a comprehensive overview of ostrich biology, farming, production, and health. Drawing on scientific research from international experts, the book examines ostriches in both natural and farmed environments, covering their biological characteristics, management, and importance in modern agriculture. It explores ostrich production for low-fat meat and leather, making it a valuable reference for avian scientists, poultry specialists, veterinarians, farmers, and animal science students.

Key Features

• Provides a comprehensive overview of ostrich biology, production, and health.
• Reviews scientific research on ostriches from international contributors.
• Examines ostriches in both natural habitats and farming environments.
• Explores the domestication and agricultural development of ostriches.
• Discusses ostrich farming practices and production systems.
• Covers the importance of ostriches in modern animal agriculture.
• Examines ostrich production for low-fat meat.
• Highlights the commercial value of ostrich leather.
• Supports understanding of ostrich health and management.
• Serves as a useful reference for avian science, poultry science, veterinary medicine, and ostrich farming.