The effect of dietary energy and protein (amino acid) concentrations on the end products of slaughter ostriches

Author: T.S. Brand, R.M. Gous, J.O. Horbanczuk, A.C.M. Kruger, B.B. Aucamp and Z. Brand
Year: 2004
Issue: 6
Volume: 34
Page: 107 - 109

This study was performed to determine the effect of dietary energy concentrations (7.5, 9.5 and 11.5 MJ ME/kg feed) and dietary protein concentrations (80, 100, 120, 140 and 160 g protein/kg feed) during the finisher stage on the meat, skin and feather production of slaughter ostriches. Corresponding lysine concentrations amounted to 3.3, 4.1, 5.0, 5.8 and 6.6 g/kg respectively. The experimental design was a 3 (energy concentration) x 5 (protein concentration) factorial. Dietary energy levels of 7.5 MJ ME/kg feed significantly lowered the yield of important end products such as carcass weight, thigh weight, skin surface area and the quantity of saleable feathers compared to dietary energy levels of 9.5 and 11.5 MJ ME/kg feed. Most of the important end products (i.e. skin, size, thigh weight, quantity of saleable feathers) were unaffected at the lowest dietary protein (80 g/kg feed) and lysine (3.3 g/kg feed) levels. Carcass weight was, however, affected at this level. These results suggested that dietary protein and lysine levels lower than 100 and 4.1 g/kg, respectively, during the finisher phase may cause product output to deteriorate.

Keywords: Carcass fat, dressing percentage, feather weight, Live weight, skin size
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