This study investigated the prevalence and risk factors of gastrointestinal parasite (GIP) infections in goats in Sironko District. Randomly selected livestock farmers (28) were interviewed. Two hundred twenty (220) faecal and blood samples were analysed using laboratory techniques. The overall prevalence of GIP was 74.5 percent. Nematodes were the most prevalent (61.8%). The level of GIP infections were; Eimeria (37.7%), Haemonchus contortus (36.4%), Trichostrongylus (43.6%), Strongyloides (14.6%), Strongyle (12.7%), Nematodirus (0.9%), Moneizia (14.55%) and Fasciola (11.82%). Further analysis showed high (48.6%) anaemia in adult goats. The most significant risk factors were location of farm (p=0.001), production system (p=0.045) and frequency of deworming (p=0.023). It is concluded that there is a high prevalence of GIP linked with heavy infection in the area. Therefore, it is imperative to promote agricultural adaptation strategies that will strengthen thefarmers’ resilience.
The continued malnutrition and poverty challenges in the poor rural households of Uganda have led to adoption of the policy on modernization of agriculture from subsistence to commercial production as a strategic intervention. As such, the poultry industry has received much attention because of its short generation interval, high rate of productivity, limited land demand, low economic values, minimal cultural/ religious taboos, and manure which complements crop-livestock subsystems. As a result, the sector has evolved with emergence of innovative hatchery technologies. Hatchability and chick quality problems are emerging concerns in hatcheries under village production system. Microbial infection critically influences hatchability and quality of chicks in hatcheries. The objective of this study was to determine microbial contaminations in hatching eggs and predict the effect on hatchability in Butaleja district of Uganda. Experimental and descriptive survey tools were employed. Results reveal that, important microbial contaminants in hatching eggs included Escherichia coli, Proteus, Pseudomonas aerogenous, Staphylococcus aureus and fungal microbes. Prevalence evaluation of the microbes showed the following; Escherichia coli (19%), fungi (3%), Proteus (2%), Pseudomonas aerogenous (9%) and Staphylococcus aureus (18%) on outer shell surface and Pseudomonas aerogenous (4%) and Staphylococcus aureus (4%) inside the egg. The key risk factors identified were associated with location of the farm, breed type, poor farm hygiene, prolonged egg storage days, lack of laying nests and predominance of free-range system. It is important to implement farmers' education campaigns to disseminate knowledge and skills on modern poultry production and management practices together with improvement of local breed to adopt the new innovation.
Poultry consumers in Uganda are increasingly interested in consumption of native chicken compared to duck and turkey meat. By far the most important driving force for selective consumption is preference. The aim of this study was to determine the factors that influence preference for consumption of native poultry in Butaleja and Tororo districts. A field survey of rural and peri-urban poultry consumers and food service providers was conducted through semi-structured interviews using questionnaires; and a total of 195 respondents were covered. The assessment parameters included: socio-economic factors, acceptability, purchase and consumption preference criteria, aversion reasons, choice and frequency of consumption and limitations. The results of survey revealed high acceptability of all native poultry meat types 80.35%. The main economic activity of consumers was non-salary employment 71.3%. The most significant (p<0.001) attributes that guided consumer purchasing behaviour and consumption were eating quality attributes 26.26% , product availability 26.74% and product size 50.62% . In addition, consumption preference for duck meat was very significantly (p<0.05) associated with location, tribe and religion. The use of the poultry products by food service providers was dependent on customer preference 65% and price 71.4%. The main reasons for aversion to use and consume the turkey and duck meat were: perception of sanitary conditions 44% and product unavailability 21.9%. Consumers frequently ate chicken 1 to 2 times 55.8% in a month and none at all for duck and turkey meat 73.7%. The main significant (p<0.001) limitations to frequency of consumption were product unavailability 57.32%and market price 42.51%. Consumer concerns of good health 52.8% and sensory quality 61.1% influenced their choices to buy and eat prepared poultry form. In conclusion, socio-economic factors, perception of quality cues and quality attributes influence purchasing and consumption preference. Therefore, sensitization campaigns on nutritional quality, modern production and value addition is necessary.
Micronutrient deficiency is prevalent among the low-income rural and peri-urban dwellers in Uganda, largely attributed to decreasingly adequate intake of food of animal origin. The aim of this study was to determine the sociocultural factors that influence preference for production of local poultry in Butaleja and Tororo districts. A total of 193 respondents comprising poultry farmers (178) and extension workers (15) were interviewed using valid structured questionnaire. The results of survey revealed that 74.5% of respondents were male, majority of whom were above 39 years 52.2%. More significantly preference for production was influenced by economic value 78.5%. Turkey was ranked most valued source of income 82.3% while duck meat 76.7 %source of food in rural families. Disease incursions 71.4% and difficulty to manage 73.4% were significant (p<0.001) aversion factors. Further, results showed that knowledge was infrequently transferred to duck enterprise 93.3%. The most significant (p<0.001) challenge was diseases and pests at 95.5%. The logistic regression model indicated high preference for important value as source of household income, the most robust predicator of likelihood of producing local poultry. Similarly, the model demonstrated that farmers' dislike was strongly attributed to lack of knowledge and skills and beliefs. In conclusion preference for local poultry production depends on social values as source of income. In addition duck meat is increasingly becoming a significant source of food in rural families. Therefore, we suggest further indepth studies, beliefs updating and poultry sector support.
Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed poultry sausages from native mature drakes and toms in Uganda. Microbiological analysis was carried out on minced raw meat and fresh sausages to determine total plate count, total coliform, E.coli and Salmonella; and sensory evaluation on cooked sausages to determine quality attributes using standard methods. In microbiological analysis, a total of twenty four samples (24) comprising minced raw meat (12) and fresh sausages (12) were examined. The results revealed that in both minced raw meat and fresh sausages Salmonella was detected. Total plate counts and total coliforms for minced raw meat and fresh sausages were found to be 4.49log 10 cfu/g and <3.85 log 10 cfu/g; 4.99log 10 cfu/g and <3.88 log 10 cfu/g respectively. There was significant difference (p<0.05) in the total coliform levels between mean values of minced raw meat and fresh sausages. Sensory evaluation indicated that cooked sausages were highly acceptable with lowest mean rating of 6.3 and turkey sausages being extremely liked (0.59 increased odds ratio). Ordered regression analysis indicated that colour was the most liked sensory quality attribute of sausages (2.54 increased odds ratio), and it was more significantly different (p<0.05) for the sausage types. Combining leg and breast meat (meat ratio) especially duck meat improved the flavour (1.87 increased odds ratio) and Juiciness (0.04increased odds ratio) of the sausages. In conclusion, raw and processed products from native poultry have a relatively high risk of food borne pathogens especially Salmonella spp. Therefore, adequate heat treatment of the poultry sausages before consumption is necessary.
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