| Peer-Reviewed

Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia

Received: 11 June 2019     Accepted: 10 July 2019     Published: 10 August 2019
Views:       Downloads:
Abstract

Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15 days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fattening station and the abattoir should work in collaboration with the scientific communities to supply quality beef.

Published in World Journal of Food Science and Technology (Volume 3, Issue 2)
DOI 10.11648/j.wjfst.20190302.12
Page(s) 26-31
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Abattoir, Ethiopia, Haramaya University, Beef Cattle Production

References
[1] Duguma Belay, Yisehak. K, Geert. PJJ, 2011. Analysis of constraints facing urban dairy farmers and gender responsibility in animal management in Jimma Town. Journal of Basic Applied Science 3:13–318.
[2] Ehui, S. Jabbar, M., Kiruthu, S., & Gebremedhin, B. (2002). Essential actions to meet quality requirements of hides and skins and semi processed leather from Africa: A report prepared for the common fund for commodities (pp. 7–52). Amsterdam, The Netherlands.
[3] Shapiro, B. I., Gebru, G., Desta, S., Negassa, A., Nigussie, K., Aboset, G. and Mechal, H. 2015. Ethiopia livestock master plan. ILRI Project Report. Nairobi, Kenya: International Livestock Research Institute (ILRI).
[4] EMDIDI (Ethiopian Meat and Dairy Industry Development Instit 2016. Ethiopian Agro-Industry Strategy Meat Industry Sub-Sector Strategic Plan (2015-2025). Addis Ababa-Ethiopia.
[5] Scholtz M. M. 2007. Improvement of meat quality in commercial beef and pork production systems. SA-ANIM SCI 2007, vol 8: http://www.sasas.co.za/Popular/Popular.html.
[6] NebiHusein. 2018. Assessment of Beef Cattle Production and Marketing Practice at Mahabuba Farm in Harar, Ethiopia. Food Science and Quality Management, 82: 2224-6088.
[7] World Bank, 2004. Confidential document of the World Bank. Ethiopia: country economic. Memorandum. Background report: analysis of high-value exports, A Review of Manufacturing activities with high-value exports growth potential in Ethiopia. Draft April 2004.
[8] Haramaya University. 2017. About University. Retrieved April 23, 2017, from http://www.haramaya.edu.et/about/.
[9] AOAC. 2000. Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA. Methods 925.10, 65.17, 974.24, 992.16.
[10] Van Soest P. J., Robertson J. B., Lewis B. A. 1991: Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy Sci., 74, 3583–3597.
[11] Dadi, G., Urge, M., Teklebrhan, T. 2017. Assessment of Commercial Beef Cattle Fattening Practices and performance in East Shoa Zone. Int J AgricSc Food Technol 3 (3): 067-076. DOI: http://doi.org/10.17352/2455-815X.000025.
[12] Tasfaye Moroda. 2016. Assessment of beef cattle production, management practices and marketing system in Lumedistrict East Shoa, Ethiopia. MSc Thesis Hawasa University.
[13] Harko Halala. 2015. Review of Beef Cattle Value Chainin Ethiopia. Journal of Industrial Engineering Letters, 5 (7): 2225-0581.
[14] Yidnekachew Alemayehu, Asmera Adicha, Mesfin Mengistu and Binyam Eshetu. 2016. Assessments of market Oriented beef cattle fattening System under farmer management condition in South Omo zone of SNNPR. Current Research in Agricultural Sciences, 3 (2): 21-45.
[15] Birmaduma Gadisa, Yesihak Yusuf, Mohammad, Y. Kurtu. 2019. Assessment of Beef Cattle Production and Marketing Practice in Eastern Oromia, Ethiopia. Journal of Food Science and Quality Management, Vol. 85: DOI: 10.7176/FSQM.
[16] Troy, D. J. and Kerry, J. P. 2010. Consumer Perception and the Role of Science in the Meat Industry. Meat Science, 86: 214–226.
[17] Lee, S. H., Choe, J. H., Choi, Y. M., Jung, K. C., Rhee, M. S., Hong, K. C., K., Ryu, Y. C. and Kim, B. C. 2012. The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. Meat Science, 90:284-291.
[18] Birmaduma Gadisa. 2018. Analysis of Eating Qualities, Perception of Stakeholders on Beef Qualities Determinants and Commercial Value of Meat Cuts in Eastern Oromia, Ethiopia. Msc. Thesis Haramaya University, Ethiopia.
[19] Josefine Jerlström. 2013. Animalwelfare in Ethiopia: transport to and handling of cattleat markets in Addis Ababa and Ambo. Swedish University of agricultural sciences, department of animal nutrition and management, 461.
[20] Warriss, P. D., 2003. Meat science: An introductory text. CAB-International: England: Wallingford.
[21] Ekiz, B., Ekiz, E. E., Kocak, O., Yalcintan, H. & Yilmaz, A., 2012. Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik. Meat Sci. 90, 967-976.
[22] Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P. E. & Raats, J. G., 2009. Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds. Meat Sci. 81, 653-657.
[23] FAO, OIE & WB. 2010. Good Practices for Biosecurity in the Pig sector: Issues and Options in Developing and Transition Countries. FAO Animal Production and Health Paper No. 169. Rome FAO.
[24] GemechuTaffa, 2015. Determination of Haramaya University Beef Cattle Feeds Chemical Composition and an Overviews of Available Resource, BSc. Senior Research unpublished paper. Haramaya University, Haramaya.
[25] Muchakilla, M. Asimwe, L., Kimambo, A. E., Mtenga, L. A. Laswa, G. H. 2014. Effect of diet and muscle type on meat quality characteristics of Tanzania Shorthorn Zebu. Livestock Research for Rural Development, 26 (10). Retrieved January 11, 2018, from http://www.lrrd.org/lrrd26/10/much26186.html.
[26] ZGAJNAR, J. and S. KAVCIC, 2008. Optimization of bulls fattening ration applying mathematical deterministic programming approach. Bulg. J. Agric. Sci., 14: 76-86.
[27] Khan, Muhammad Issa, Cheorun Jo, and Muhammad RizwanTariq. 2015. “Meat FlAvorPrecursors and Factors in FlUencingFlAvor Precursors A Systematic Review.” MESC 110. (2015):278–84. https://doi.org/.1016/j.meatsci.2015.08.002.
[28] Morgan, N and G. Tallard, 2006. Background paper for the Competitive Commercial Agriculture in Sub–Saharan Africa (CCAA) Study. Cattle and beef international commodity profile, Food and Agriculture Organization. Rome, Italy.
[29] APO. 2005. Quality control for processed foods. Report of the APO Seminar on Quality Control for Processed Food held in the Republic of China, 8-14 May 2002.
[30] FAO (Food and Agriculture Organization). 2004. Guidelines for humane handling, transport and slaughter of livestock, Edited by: Gunter Heinz. RAP Publication.
[31] Chulayo, A. Y., Tada, O. and Muchenje, V. 2012. Research on pre-slaughter stress and meat quality: A review of challenges faced under practical conditions. Applied Animal Husbandry & Rural Development 2012, Volume 5, South Africa.
[32] Cortesi, M. X. 1994 Slaughterhouse and Humane treatment. Rev Sci Tech offintEpiz 13: 171-193.
[33] FAO (Food and Agriculture Organization). 2008. Food Energy – Methods of Analysis and Conversion Factors and Analytical Methods for Proteins in Foods. Italy, Rome.
[34] Ministry of Agriculture. 2010. “Meat Transport and Storage Guideline.” Meat Transport and Storage Guideline (for Abattoir and Airport Cargo Terminal Workers) Ii.
[35] Fagerlund, A., Møretrø, T., Heir, E., Briandet, R., Langsrud, S. 2017. Cleaning and Disinfection of Biofilms Composed of Listeria monocytogenes and Background Microbiota from Meat Processing Surfaces. Appl Environ Microbiol. 2017; 83 (17): doi: 10.1128/AEM.01046-17.
Cite This Article
  • APA Style

    Birmaduma Gadisa, Gemechu Taffa. (2019). Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia. World Journal of Food Science and Technology, 3(2), 26-31. https://doi.org/10.11648/j.wjfst.20190302.12

    Copy | Download

    ACS Style

    Birmaduma Gadisa; Gemechu Taffa. Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia. World J. Food Sci. Technol. 2019, 3(2), 26-31. doi: 10.11648/j.wjfst.20190302.12

    Copy | Download

    AMA Style

    Birmaduma Gadisa, Gemechu Taffa. Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia. World J Food Sci Technol. 2019;3(2):26-31. doi: 10.11648/j.wjfst.20190302.12

    Copy | Download

  • @article{10.11648/j.wjfst.20190302.12,
      author = {Birmaduma Gadisa and Gemechu Taffa},
      title = {Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia},
      journal = {World Journal of Food Science and Technology},
      volume = {3},
      number = {2},
      pages = {26-31},
      doi = {10.11648/j.wjfst.20190302.12},
      url = {https://doi.org/10.11648/j.wjfst.20190302.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190302.12},
      abstract = {Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15 days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fattening station and the abattoir should work in collaboration with the scientific communities to supply quality beef.},
     year = {2019}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia
    AU  - Birmaduma Gadisa
    AU  - Gemechu Taffa
    Y1  - 2019/08/10
    PY  - 2019
    N1  - https://doi.org/10.11648/j.wjfst.20190302.12
    DO  - 10.11648/j.wjfst.20190302.12
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 26
    EP  - 31
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20190302.12
    AB  - Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15 days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fattening station and the abattoir should work in collaboration with the scientific communities to supply quality beef.
    VL  - 3
    IS  - 2
    ER  - 

    Copy | Download

Author Information
  • Oromia Agricultural Research Institute, Mechara Agricultural Research Center, Mechara, Ethiopia

  • School of Animal and Rangeland Sciences, Haramaya University, Dire Dawa, Ethiopia

  • Sections