Newsletter No 50 – Item 3

Breeding for Meat Quality and High Yield Products is an article written by a major poultry genetic specialist company.  The introduction states:

Quote: At Cobb, we understand how the quality of these traits impacts on our customers’ profits and for the last two decades we have invested millions of dollars in developing a higher yielding broiler, with breast meat yield increasing 6% of live weight. Our research and development team will continue progressing to keep pace with demands for increased yield and meat quality as well as various aspects of fillet shape, all in an effort to increase white meat yield and sizing yields for our customers. End Quote

This article is discussing the increased weight of breast meat as a percentage of liveweight because it is more valuable than the leg and wing meat.  Take the Fan – OS1046 as an example with Ostrich as a high value muscle because its size makes it a very versatile muscle.  This muscle currently varies enormously and the longer, deeper framed birds will produce a much larger Fan than birds of a more torpedo shape and poor frame development.  The article “The Potential Meat Yield of Ostrich” proves that as an industry, we can more than double the current average meat yields of ostrich and we can do it in many fewer days to slaughter than is the current average.