Chemical analysis and antioxidant, anti-inflammatory and toxicological evaluations of ostrich lard (Struthio camelus)

This study evaluated the fatty acid content, antioxidant and anti-inflammatory activities and explored the subacute toxicity of ostrich lard. Fatty acids were analysed by GC-FID, revealing twenty-one fatty acids, such as oleic (ω-9) (28.55%), palmitic (23.02%), linoleic (ω-6) (18.96%), and elaidic acids (11.00%). Ostrich lard exhibited antioxidant activity against ABTS radicals (IC₅₀ = 34.80 μg/mL) and 14.77% inhibition in the β-carotene/linoleic acid assay. Oral administration of ostrich lard (30, 100, and 300 µg/mL) demonstrated an anti-edematogenic effect in carrageenan-induced paw edoema, with maximum inhibition at 1 h. It also significantly reduced mechanical hyperalgesia (4 h) and cold sensitivity (3 and 4 h) in mice. Additionally, the 100 µg/mL dose reduced leukocyte migration in the pleurisy model. Only the 30 mg/kg dose was effective in reducing nociception. No signs of toxicity were detected. This study contributes to validate its use in pharmaceutical application, since ostrich lard presents anti-inflammatory and antioxidant properties.