Genetic Parameters for Slaughter and Meat Traits in Ostriches

Genetic parameters for ostrich slaughter and meat traits were estimated to determine whether the improvement of slaughter yield through genetic selection will be possible. Live weight before slaughter, 'post mortem' weight, carcass weight, pelvic limb weight, muscle weights and fat depot weights were recorded. Abdominal and subcutaneous fat weights were highly variable, while coefficients of variation in the other traits ranged between 16 and 29%. All traits showed significant genetic variation, with estimates of heritability ranging from 0.21 to 0.34 for weight and carcass traits. Heritability estimates for individual muscle weights ranged from 0.14 to 0.43, while the genetic correlations among the individual muscle weights and with pre-slaughter live weight were all positive. The substantial variation, high and favourable genetic correlations between traits, and moderate to high heritability estimates indicate that genetic improvement in ostrich carcass traits is achievable.