Pheasant is one of the wild birds that has been used for many years in European and American countries as a luxury and valuable food on special days. The fact is that the very tasty meat of this bird has many fans and is usually offered at a higher price than the meat of Partridge and is a very good option for the menu of restaurants.
Pheasants are harder and more resilient than other birds and have no special problems keeping them. Male and young pheasant meat are both high quality and desirable and have their own customers.
Pheasant Products
- Eggs
- Feathers
- High quality meat
- Day-old chicks (as secondary products)
- Pure Fertilizer &Fertilized Eggs (as secondary products)
As mentioned, pheasant meat has both domestic and foreign consumption and should usually be packaged and frozen. It is known that if the carcass of a pheasant is kept in the refrigerator for 40 hours after being slaughtered and then filled and prepared, the quality and crispness of the meat will be much better.
In general, in each 4-month period, the net profit from pheasant breeding is about half of the income from the sale of birds.
Economic Importance
- Requires very low initial cost.
- In tropical areas can be done outdoors.
- The amount of food consumed by birds during the growing season is very low.
- They have a short breeding period and are productive almost three times a year.
- Need less storage space, so reduces initial costs.
- If you breed a good breed, the number of eggs is higher and they mature sooner.
- Air humidity tolerance between 60 to 80% and temperature between -12 degrees to 50 degrees for meat pheasants
- Net profit of almost half of sales revenue from each 4-month period.
- The meat of this bird contains high protein, high amount of iron and fat and very low calories and minerals and vitamins needed by the human body, which is not present in chicken meat and has a very delicious taste.