Background: A study to evaluate the microbial quality of goat carcasses at Chinsapo-2 and Chigwirizano slaughter slabs in Lilongwe District, Malawi, was conducted in June 2014. A total of 154 swab samples were collected from 34 carcasses for identification of the isolates and bacterial total viable counts (TVCs). Cotton swab samples were also collected from clothes, knives and hands of butchers and water used in the slaughter process. Results:The study found that predominant bacterial isolates at Chinsapo-2 were E. coli (29%), followed by Bacillus spp. (18%), Proteus spp. (15%) and Klebsiella spp. (13%). On the other hand, bacterial isolates from Chigwirizano were E. coli (38%), followed by Bacillus spp. (23%), Proteus spp. (13%) and Klebsiella spp. (5%). The mean bacterial TVC before treatment (washing hands, clean knives with hot water and provision of working gear) for Chinsapo-2 were 6.74 ± 0.38, 6.38 ± 0.38 and 8.26 ± 0.38, while Chigwirizano had 9.48 ± 0.50, 9.48 ± 0.50 and 8.24 ± 0.50 log10 CFU/ cm 2 . After treatment, Chinsapo-2 recorded 8.03 ± 0.38, 7.67 ± 0.38 and 7.30 ± 0.38 log10 CFU/cm 2 on hands, knives and clothes while Chigwirizano had 7.12 ± 0.50, 8.84 ± 0.50 and 8.73 ± 0.50 log10 CFU/cm 2 , respectively. Washing hands with tap water before slaughter significantly (P < 0.05) reduced bacterial load on the hands of workers at Chigwirizano and not at Chinsapo who used shallow well water. Mean TVCs for flanks, fore leg, brisket and rump for Chinsapo-2 were 7.17 ± 0.38, 5.98 ± 0.38, 5.74 ± 0.38 and 5.63 ± 0.38 log10 CFU/cm 2 , respectively, before treatment. After treatment, Chinsapo-2 had 6.97 ± 0.38, 5.75 ± 0.38, 6.27 ± 0.38 and 5.90 ± 0.38 log10 CFU/cm 2 . On the other hand, before treatment, Chigwirizano recorded 6.34 ± 0.50, 5.83 ± 0.50, 5.75 ± 0.50 and 6.40 ± 0.50 log10 CFU/cm 2 and after treatment the log10 CFU/cm 2 were 8.22 ± 0.50, 6.43 ± 0.50, 6.17 ± 0.50 and 6.94 ± 0.50 on the four carcass sites.Conclusions: The study revealed that the level of contamination on goat carcasses in Lilongwe was extremely high exceeding the acceptable international standards for swab values which are <2.8 log CFU/cm 2 for TVC, and the unacceptable values are >4.3 log CFU/cm 2 . Therefore, further studies should be conducted to reduce the bacterial contamination.
Experimental site and designThe research was conducted at students' farm of Lilongwe University of Agriculture and Natural Resources (LUANAR). 71 normal feathered indigenous chickens were used whereby 23 chickens were raised under intensive management system while 48 chickens were raised under free range management. On intensive management system, a ration containing 17% crude protein (CP) was given to the experimental chickens from the start of the trial to the end. Birds on free range management were supplemented with maize bran in the morning before going for scavenging. The experiment used pullets of the same age (6 weeks old). Slaughtering was done at 20, 24 and 28 weeks. At each slaughter age, 6 chickens were randomly selected (3 cocks and 3 hens) from each of the two management systems, for slaughter and the carcass analyzed for crude protein, crude fat, total ash and moisture. AbstractIn Malawi, indigenous chickens are commonly kept by smallholder farmers and are raised under free range management system. However, no studies have looked at chemical composition of indigenous chicken meat. Hence, the objective of this study was to determine chemical composition of Malawian normal feathered indigenous chickens. The study was conducted at student`s farm, Lilongwe University of Agriculture and Natural Resources (LUANAR). 71, 6 weeks, old normal feathered indigenous chickens were used and split into free range and intensive management systems. The chickens on free-range were supplemented with maize bran while those on intensive management system were given balanced ration (17(%) CP) throughout the experimental trial period. At 20, 24 and 28 weeks of age, 6 chickens (3cocks and 3 hens) were randomly selected for slaughter to determine the chemical composition based on AOAC methods. The mean ash (%) (4.195±0.099) of the birds on free-range was significantly higher than those intensively managed (3.699±0.099) (p<0.05). The mean ash (%) (1.400 ±0.42) of birds on free-range was significantly higher that mean ash (%) (1.253±0.42) of birds intensively managed. Protein fat and moisture content were not affected by management system. Age affected the protein (%) and Fat (%). Chickens at 28 weeks had significantly high protein (%) (21.958) than at 20 weeks (20.045) (p<0.05). Fat (%) at 24 and 28 weeks was significantly higher than at 20 weeks. Sex did not affect the proximate chemical composition of the chicken meat. It is concluded that the best age to slaughter chickens is 24 weeks for optimal protein (%) and relatively less fat.
This study was conducted to assess effects of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks. One hundred twenty ducks were randomly assigned to either an intensive (IS), duck-rice integration (DR) or free-range (FR) production system. A starter ration containing 20% crude protein and a finisher containing 17% crude protein were fed to ducks in IS (1 to 4 weeks), and provided as a supplement to ducks in DR and FR (5 to 10 weeks). Feed and water were offered ad libitum. At 10 weeks of age, 16 ducks per treatment were selected randomly, slaughtered and chilled at 4 °C for 24 hours. Carcass temperature, pH and meat colour were measured at 45 min, and at 3, 6, 12 and 24 hours post mortem. Tenderness, cooking loss, proximate and mineral composition were determined 24 hours post mortem. Production system and sex had no effect on carcass temperature, pH and proximate composition of duck breast meat. However, production system affected tenderness and mineral composition of the meat and sex influenced moisture and tenderness. Males were moister and had less tender meat than females. Carcasses from ducks in the FR system contained more zinc, copper, manganese, and potassium, but less iron while those in IS had the lowest mineral content of the three production systems. Thus, DR can be adopted to improve the current FR system of native Malawian Muscovy duck production with supplementation to produce duck with acceptable mineral composition and better meat quality. Keywords: cooking loss, meat colour, mineral, proximate composition
The study investigated the effect of 10% aqueous extracts of ginger ( Zingiber officinale L.), garlic ( Allium sativum L.) and onion ( Allium cepa L.) on the quality of frozen chevon and pork as reflected by changes in values of 2-thiobartituric Acid Reactive Substances (2-TBARS), pH and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions. Fresh samples each weighing 2 kg from chevon and pork were bought from the local slaughter houses in two locations 24hrs after slaughtering while ginger roots, garlic and onion bulbs were purchased from Mitundu local market in Lilongwe district, Malawi. The pH, total 2-TBARS and TVB-N of the thigh chevon and pork were measured from frozen storage at -20 o C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 d for chevon mixed with ginger, garlic and onion respectively. However, treated pork had higher pH content compared to treated chevon at 14 d. At day14 of frozen storage, the 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with ginger, garlic and onion aqueous extracts were 2.62±0.01, 0 and 4.71±0.03 which was lower compared to the value of 5.93±0.01 for raw chevon. The TBARS values of chevon and pork mixed with ginger, garlic and onion and control chevon decreased from day 0 to 7 which eventually increased on 14 d. On 14 d, pork mixed with garlic extracts had lower TBARS value of 2.13±0.01 compared to 3.50±0.20, 2.26±0.01 and 3.92±0.01 for pork mixed with extracts of onion, ginger and control pork sample respectively. TVB-N, in mg/100g, was highest in control raw chevon and pork registering 95.70±0.32 and 84.00±0.40 at 14 d. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61v±0.50 were registered in chevon mixed with aqueous extracts of ginger, garlic and onion compared to the values of 14.23±0.62, 22.87±0.47 and 18.86±0.14 for pork mixed with aqueous extracts of ginger, garlic and onion. The results of the study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion have antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork signifying that the use of these extracts can maintain quality.
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