Abstract
In this study, we investigated the various ways slaughter wastes are utilized, problems encountered in order to give insights in future prospects of abattoir wastes as livestock feeds. A total of 100 abattoir workers were interviewed through semi-structured questionnaires covering Kampala, Wakiso and Mukono districts in Uganda. Results revealed that majority of abattoir work force were middle-aged adults between 30-45 years contributing 37% of total workers. There was a significant association between abattoir workers responses in relation to the proportion of livestock slaughtered (Chi square 147.55; df =2; p<0.0001) in the abattoirs. With reference to cattle, 1.06 and 1.01 more sheep and goats were slaughtered respectively in the dry season in comparison to the wet season. Blood was mostly disposed as animal feed ingredient (blood meal) by 40% of the respondents while rumen contents were mostly sold as manure by 59% of the respondents. Only 16% of the respondents processed rumen contents for livestock feeding. 92.3% of bones were sold for dog feeding while 7.7% of bones were processed for livestock feed ingredients. Polythene bags were reported the biggest contaminants found in slaughter wastes. Stench from slaughter wastes contents was the biggest problem encountered with handling of waste products by (62%) of the respondents. The handling of abattoir wastes was still rudimental at most abattoirs as envisaged by lack of proper handling facilities at the abattoirs. There is need for regular enforcements to ensure proper abattoir waste disposal mechanisms for enhanced livestock use.
 Int. J. Agril. Res. Innov. Tech. 10(1): 129-134, June 2020
Highlights
Abattoirs are designated licensed places for hygienic meat processing (Alonge, 2005)
In Uganda, these enforcements are mainly done by the local government veterinary officers (DVOs), public health officers (PHOs) and the national environmental management authority (NEMA)
This has left most abattoirs to operate at questionable healthy standards and put livelihoods that depend on abattoir operations at great risk
Summary
Abattoirs are designated licensed places for hygienic meat processing (Alonge, 2005). As a consequence of abattoir operations, several inedible byproducts that are unfit for direct human consumption both of organic and inorganic nature are generated (Zhang et al, 2017). These byproducts are potential animal feed ingredients if subjected to precautious further processing (Mwesigwa et al, 2020a). Despite the intergovernmental agency interventions to ensure abattoirs products remains safe to both consumers and the environment, there are concerns of laxity in implementation of these measures by both enforcement agencies and abattoir operators that has put consumers and environment at risk (Kyayesimira et al, 2019) This has left most abattoirs to operate at questionable healthy standards and put livelihoods that depend on abattoir operations at great risk. International Journal of Agricultural Research Innovation & Technology An open access article under
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Agricultural Research, Innovation and Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
