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Carcase and component yields of rheas
J Sales1, J L Navarro, L Bellis
1Centro de Zoologia Aplicada, Universidad Nacional de Córdoba, Argentina.
British Poultry Science
|November 5, 1997
Summary
This study evaluated Greater and Lesser Rhea meat yield, finding significant species differences in carcass proportions. Rhea lean meat production is comparable to other poultry and beef, suggesting potential as a viable meat source.
Area of Science:
- Animal Science
- Food Science
- Comparative Anatomy
Background:
- Rheidae family birds, Greater Rhea (Rhea americana) and Lesser Rhea (Pterocnemia pennata), are potential alternative meat sources.
- Understanding their carcass yield and by-product potential is crucial for commercial viability.
Purpose of the Study:
- To determine the yield of saleable lean meat, fat, bone, and by-products from Greater and Lesser Rheas.
- To compare carcass composition between the two rheid species and with other large avian and bovine species.
Main Methods:
- Eight rheas (3 Greater, 5 Lesser) were processed using standard ostrich slaughtering protocols in South Africa.
- Proportional weights of carcass components (wings, feet, skin, liver, lean meat, fat, bone) were measured and analyzed.
Main Results:
- Significant differences (P < 0.05) were observed between species in the proportional weights of wings, feet, skin, and liver.
- Rheas exhibited a higher proportion of wings, feet, and head relative to their carcass weight compared to ostriches.
- Lean meat yield from rheas averaged 64% of carcass weight, aligning with yields from ostriches, broilers, turkeys, and beef.
Conclusions:
- Rhea species exhibit distinct carcass compositions, particularly in appendage and organ proportions.
- Lean meat yield from rheas is comparable to established commercial meat sources, indicating their potential as a sustainable protein alternative.