La viande est une denrée alimentaire hautement périssable dont la qualité hygiénique dépend de la contamination pendant les opérations d'abattage et de découpe. L'objectif de l'étude est d'évaluer le procédé d'abattage des bovins aux abattoirs de Cotonou-Porto-Novo au sud-Bénin. L'analyse du procédé d'abattage a été faite sur la base de la règle des cinq M. L'hygiène du procédé a été évaluée sur 60 carcasses et au cours de deux périodes (répétition dans le temps). L'analyse du procédé a révélé que les pratiques courantes de production peuvent occasionner la contamination des carcasses par E. coli pathogène, Salmonella enterica, Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes, Mycobacterium bovis et Mycobacterium tuberculosis. Les charges microbiennes moyennes par période de prélèvement étaient respectivement de 3,0 ± 0,12 log UFC/cm² et 5,09 ± 0,16 log UFC/cm² pour la flore aérobie mésophile et 1,2 ± 0,11 log UFC/cm² et 1,73 ± 0,18 log UFC/cm² pour les entérobactériaceae. Un seul échantillon a révélé la présence de Salmonella sp. Les charges ont fortement varié selon la période de prélèvement (P<0,05). Conformément aux critères proposés dans la littérature, l'hygiène du procédé d'abattage peut être considérée satisfaisante durant la première période d'étude et non satisfaisante durant la deuxième période.

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The current work aims at determining relationships between technological and nutritional meat quality parameters in Holli, Fulani, Sahoue, North and South indigenous chicken ecotypes of Benin. Color parameters (L*, a*, b*, hue and chroma), pH, texture, dry matter content, protein content, fat content, and ash content were collected on 52 cockerels of each ecotype slaughtered at 24 weeks old. In Holli chickens, dry matter content was highly and positively correlated with protein content (P<0.001; r = 0.57), moderately and positively associated to ash content, redness, yellowness and chroma (P<0.01), but weakly and negatively correlated with the luminance and hue (P<0.05). Fat content was highly and positively correlated with the texture, pH4, pH12, pH24, a* and chroma (P<0.001; 0.46 ≤ r ≤ 0.85), but highly and negatively correlated with the protein content and luminance (P<0.001; -0.64 ≤ r ≤ -0.47). Except dry matter content, protein content was negatively correlated with the others parameters. Correlations between dry matter and the other meat quality traits of North chickens were similar to those of Holli chickens except fat content, pH, L*, b* and hue. Except texture, the correlations between dry matter concentration and the other meat quality traits of South and Fulani chickens were similar to those of Sahoue chickens. South chickens and to a lesser extent Fulani and Sahoue chickens were characterized by higher dry matter, shear force, breast cooking loss, yellowness and pH24, while Holli chickens were characterized by greater protein content, organic matter content, moisture, thigh cooking loss, hue, pH1, pH4, pH8 and pH12. North chickens were characterized by higher ash content, fat content and luminance.

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Objectives: The current work was carried out to determine the relationships between live weight, carcass traits and the offal components traits in Holli, Fulani, Sahoue, North and South indigenous chicken ecotypes of Benin. Methodology and results: 260 indigenous chickens of which 52 cockerels of each ecotype were slaughtered at 24 weeks old and used for carcass and offal composition study. Data collected were live weight, carcass weight, Carcass yields and the weights of breast, thigh-drumstick, wings, back, liver, gizzard, heart, tarsi, neck and head. It comes out from this study that in North chickens, except heart weight and carcass yields, slaughter weight was highly and positively correlated with hot carcass weight, breast weight, thigh-drumstick weight, wing weight, tarsi weight (P<0.001; 0.62 ≤ r ≤ 0.99), weakly and positively associated to the heart weight (P<0.05; r = 0.44) but negatively correlated with the carcass drip loss (P<0.01, r= -0.51). The breast weight was moderately and positively correlated with gizzard weight (P<0.01, r= 0.61) while the thigh-drumstick and wing weights were highly and positively associated with gizzard weight (P<0.001, 0.67 ≤ r ≤ 0.78). Similar relationships were also observed in Holli, Fulani and Sahoue ecotypes between live weight, carcass traits and offal components except carcass yields and the weights of heart, liver, head and tarsi. Contrary to North, Holli, Fulani and Sahoue chickens, heart weight and liver weight in South chicken weren't associated with the other carcass traits. However, the drip loss was negatively correlated with all other carcass traits evaluated in all chicken ecotypes. Holli and Fulani chickens were characterized by higher live weight, hot carcass weight, carcass yield, breast weight, wing weight, rest of carcass weight, neck weight, head weight, tarsi weight, thighJournal of Applied Biosciences 69:5510 -5522 ISSN 1997-5902 Tougan et al. J. Appl. Biosci. 2013. Relationships between carcass traits and offal components in local poultry populations of Benin 5511 drumstick percentage, wing percentage, and heavier offal components (liver, gizzard, heart); whereas North and Sahoue chickens were characterized by higher head percentage, heart percentage, and rest of carcass percentage, while South chickens were only characterized by higher neck percentage and breast percentage. Conclusion and application of finding: The carcass and offal traits appeared to be some good indicators of live weight.