Jan 11
9
Livestock production like any business requires producers and all in the chain to make a profit and is of course important when ostrich farming. Therefore there are a number of performance measurements that must be recorded and monitored carefully.
Influence of Feed Convertion Ration (FCR) on Meat Yield Percentage
Of course poultry and the pig farmers have achieved their incredible improvements in production in feed conversion and reduction in days taken to slaughter through implementation of improved management systems. These systems include farm management, development of high quality production rations and genetics. These industries have turned what was initially a luxury product into meat products available for the masses.
The principles applied to those industries will work for Ostrich.
These are a few key essential measures of production performance that require recording as economic monitors when ostrich farming and also for the processors:
Boneless Meat: The weight of all saleable meat (ostrich meat is generally sold “off the bone”)
Carcass Weight: The weight of a bird at slaughter after de-skinning and evisceration. Same as Rail Weight
Days to Slaughter: This is the number of days required to achieve slaughter weight. This is an extremely important measurement of performance and economic viability.
Feed Conversion Ratio: (FCR) – The amount of feed intake to make 1 kilo or pound of weight gain. This is usually referenced to Liveweight but can be usefully referenced to saleable meat weight.
Fertility: Percentage of all fertile eggs compared to all eggs laid and/or all eggs set.
Genetic Potential: Every animal has a certain inherited ability to produce eggs, develop muscle etc.
Growth Rate: Rate at which an animal achieves certain weights between two dates.
Hatchability: The percentage of ostrich eggs that hatch successfully. This maybe expressed as a percentage of all eggs laid, it may be expressed as a percentage of all fertile eggs.
Kill Out Percentage: Meat Produced expressed as a percentage of live weight
Leg Weight: The weight of leg muscle assemblies, bone in and including muscle number OS1060 – see ostrich meat chart.
Live Weight: Total weight of any live animal at any stage of development
Mortality: The percentage of chicks surviving hatch that fail survive to slaughter and/or adults
Saleable Meat Weight: ostrich meat is generally sold “off the bone”. A useful measurement is the total of saleable meat product and price achieved from the different cuts.
Survivability: The percentage of all chicks hatch that develop to slaughter or adulthood
There are many factors that influence these performance indicators, and the viability of an ostrich farming venture.
