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Handling, Incubation, and Hatchability of Ostrich (Struthio camelus var. domesticus) Eggs: A Review

Department of Physiology, University of Zimbabwe, P. O. Box MP 167, Mount Pleasant, Harare, Zimbabwe; Phone and FAX: (263) (4) 333678

Correspondence: R. G. . Cooper, E-mail:rossgcooper1{at}hotmail.com

Ostrich production is highly management intensive. Losses to producers commonly arise from infertile eggs, poor egg handling, and incorrect storage and incubator settings (temperature, relative humidity, and air flow). Early chick mortality is also a significant factor influencing successful ostrich management. Microbial infection of ostrich eggs, caused by contaminated nests, inadequate egg cleaning, and poor incubator and hatcher sanitation, results in low hatchability. Adequate breeder nutrition is vital for ensuring fertility, increasing the number of eggs laid, and ensuring good survival rates of hatched chicks. The producer must work closely with veterinary extension officers, health laboratories, ostrich producer associations, researchers, and other farmers so that ostrich egg production is molded into a process of excellence.

Key Words: Egg • handling • hatchability • incubation • management • ostrich