An analysis of python farming indicates that python meat could be a more sustainable alternative to other livestock meats. A study published on March 15th in Scientific Reports found that reticulated and Burmese pythons require less frequent feeding over 12 months compared to other livestock but exhibit rapid growth rates.
Environmental and population pressures impact traditional agricultural systems. In animal husbandry, cold-blooded animals such as fish and insects have significantly higher energy efficiency compared to warm-blooded animals like cattle or poultry. The popularity of certain animal food sources (such as snake meat) is rapidly rising in parts of Asia where consuming these animals is a tradition, yet the overall industry scale remains small.
Daniel Natusch and colleagues from Macquarie University in Australia studied the growth rates of 4601 reticulated and Burmese pythons in two python farms in Chiang Mai, Thailand, and Ho Chi Minh City, Vietnam. Over the course of 12 months before these pythons were harvested, they were fed a variety of locally sourced proteins weekly, including wild-caught rodents and fish meal, with their lengths and weights measured. The authors found that both python species exhibited fast growth rates, reaching up to 46 grams per day, with females growing faster than males. The growth rate in the first two months of life after feeding best predicted their future size.
Testing different protein sources among 58 Burmese pythons in the Ho Chi Minh City farm, including chicken, pork offal, rodents, and fish meal combinations, the authors found that for every 4.1 grams of food consumed, 1 gram of python meat could be harvested. This feed conversion rate did not vary significantly among different python diets and exhibited higher protein conversion rates compared to other livestock studied. Additionally, 61% of Burmese pythons would fast between days 20 and 127, yet their weight hardly decreased during this period.
The authors suggest that commercial python farming could be a viable and sustainable option for food production, potentially complementing current livestock systems. They emphasize the need for further research into the most efficient and humane methods for producing this new type of livestock.
