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

Birmaduma Gadisa,Gemechu Taffa

doi: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.

Highlights

Ethiopia is endowed with good livestock production potential mainly due to diversified natural resource availability, climate, and large populations of different livestock species [1]
The study was conducted at Haramaya University,“ one hundred days” beef fattening station
The study was conducted at Haramaya University hundred day’s beef fattening station and in the university Abattoir

Summary

Introduction

Ethiopia is endowed with good livestock production potential mainly due to diversified natural resource availability, climate, and large populations of different livestock species [1]. 89 sheep, 29.70 goat, 60.51 poultry, 2.08 horses, 7.88 donkeys, 0.41mules, 1.23 camels. This sector plays vital role in supply of meat, milk, hide and skin, wool, egg and as a source of additional income both for smallholder and for pre-urban farmers [2]. Meat is one of the most nutritious foods that humans can consume, in terms of supplying high quality protein (amino acids), minerals (iron) and essential vitamins like B12, D and K. In Ethiopia, domestic consumption requirements for red meat was arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign currency [3]. Meat quality is becoming more important as consumers

Methods

Results

Conclusion