Animal Production

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Browsing Animal Production by Subject "abattoir"

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    ASSESSMENT OF SHEEP AND GOAT PRODUCTION IN YABELLO AND CAUSE OF ORGAN CONDEMNATION AND FOOD SAFETY IN RETAIL MEAT SHOPS AND EXPORT ABATTOIRS IN MODJO TOWN, ETHIOPIA
    (2019-06) Teshale, Fekadu; Dr. Gebeyehu Goshu , Dr. Fanta Desisa
    A cross-sectional survey was conducted from November 2018 to May 2019, using semi-structured questionnaire from Yabello woreda in purposively selected kebeles. All participants respond that sheep and goats were used natural pasture freely available at winter and summer, watering available in winter and summer is available once in 2 days and once in 3 days respectively. The average of marketing sheep and goat were 7-12 months, Farmers reason for typically marketing animals the majority of respondents rank that 1st for purpose immediate cash, 2nd family health care, 3rd children schooling and closing. Infectious disease outbreak were the major cause of mortality for production area. Most liver, lungs, heart, kidney, tongue, and carcasses were condemned in case of infectious, noninfectious and parasites, additionally abscess, pericarditis, nephritis, pneumonia, calcification, emphysema, hydatid cyst and discoloration were the major Couse for organs and carcass condemnation. Frequently rejected organs were lung 165 (55.3%), liver 138 (46.3%), kidney 55 (18.5%), heart 42 (14.1%), and tongue 43 (14.4%) in both species. Estimated annual financial loss was computed based on the annual slaughter rate of both species, average cost of condemned organ and carcass during the study period and condemnation rate of the slaughter house. The annual financial loss in both sheep and goat was estimated to be 765,154.29 USD from domestic and international markets. Among 164 meat handlers were interviewed by using structured questionnaire to determine the food safety knowledge, attitude and practices in export abattoirs and retail meat shops of Modjo Town. Majority of the meat handlers in retail meat shops were illiterate 34.4% and primary school level 28.1%. And only two respondents (3.2%) are attained college education all participants’ duty of the meat handlers has 100.0% butchers in retail meat shop. The most of the respondents export abattoir meat handlers are butchers 69.0%, and followed by 20.0% of Meat inspectors and 3.3% of each production manager and sanitary. The knowledge of hand wash before handling meat reduce risk of contamination with age of respondents was significant.