strich because its growth performance is better, faster, 12 months of ostrich weight up to 100 kg, per can produce only meat 50 ~ 60 kg, and more than 63% of lean meat slaughtered, fat accounted for only less than 10%, and accounted for about 25% of bone, carcass lean meat is higher, its the content of iron, calcium, zinc, selenium, etc were higher than general meat, also contains 27 kinds of essential amino acids [2]. Ostrich meat is fresh, tender and smooth, with pure red muscle, fresh taste and no peculiar smell. It is characterized by high protein, low fat, low cholesterol and low calorie, which can also reduce the occurrence of cardiovascular diseases and cancer. Ostrich meat has become an internationally recognized green and healthy food