Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Birhanu, Addis Fikrie; Mummed, Yesihak Yusuf; Kurtu, Mohammad Yousuf

doi:10.4236/ojas.2020.101011

Cited by 5 publications

(2 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Os hematomas e DFD indicam manejo incorreto do gado desde a fazenda, sendo importante conduzir corretamente os animais no carregamento, transporte, desembarque, área de espera e no abate (Birhanu et al, 2020;Diro et al, 2021).…”

Section: Abateunclassified

Aspectos qualitativos da carne bovina

et al. 2023

View full text Add to dashboard Cite

O agronegócio brasileiro, mesmo com a crise que afetou o mundo todo em função à pandêmica provocada pelo Covid-19, permaneceu em ascensão, em especial a pecuária de corte, pois manteve números crescentes na produção, exportação e renda no setor. A qualidade da carne vem se destacando e aprimorando o setor, pois é um fator que tem preocupado o consumidor, que procura um alimento seguro e com os requerimentos nutricionais adequados. Fatores como genética, alimentação, manejo e cuidados com a carcaça após o abate refletem diretamente na valorização e qualidade. É indispensável assegurar o bem estar durante a vida do animal para alcançar uma carcaça saudável e com procedência confiável. Os atributos sensoriais e visuais como a cor, suculência, sabor, maciez, textura, marmoreio e pH qualificam a carne. A cor é característica de maior influência no momento da compra e varia de acordo com a idade do animal e tipo de alimentação. A gordura atua como isolante térmico, interferindo e intensificando o sabor e a maciez da carne. Quanto mais elevado o grau de marmoreio maior a suculência, palatabilidade e maciez na carcaça. Além disso, têm-se fatores como manejo, escolha das raças e abate influenciam o rendimento e qualidade da carcaça bovina. Portanto, esta revisão de literatura visa identificar os aspectos gerais que interferem na qualidade de carne bovina, associados na escolha do consumidor, bem como os fatores extrínsecos e intrínsecos.

show abstract

Section: Abateunclassified

Aspectos qualitativos da carne bovina

et al. 2023

View full text Add to dashboard Cite

show abstract

“…From a total of each slaughtered cattle, Arsi breed accounts for 54.54%, the Boran breed for 64.29%,and the Harar breed for 85.71% of normal Carcass slaughtered es. Rump and loin bruises might be associated with mounting on each other during their stay in the abattoir, injury during loading, collision of bulls with abattoirs facilities (scales, gates, crush) and body of the truck that were done at Elfora, Bishoftu, Ethiopia (Birhanu et al, 2019). However, no research has been conducted on prevalence and associated risk factors of bruise in the bovine Carcass Slaughtered in Jimma municipal abattoir before.…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Associated Risk Factors of Bruise in the Bovine Carcass Slaughtered Jimma Municipal Abattoir, Ethiopia

Mohammed,

Wolde,

Mahamed

2024

Preprint

View full text Add to dashboard Cite

A cross-sectional study with random sampling was conducted from October 2022 to May 2023 on the Prevalence and associated risk factors of bruises in the bovine Carcass Slaughtered at Jimma Municipal Abattoir, Oromia regional state of Ethiopia. Accordingly, a total of 384 randomly selected slaughtered cattle were examined both during ante mortem and postmortem. The study conduction cattle slaughtered at Jimma municipal abattoir and found various anatomical bruising in 94 heads of cattle with Bruising. Atributable factors included stick beating, falling, horn trust, bite, and unknown causes. The excessive use of sticks during transport is a major cause of bruising. There were many physical abnormalities such as localized swelling, laceration, bite and abrasion. During post-mortem inspection organs were condemned due to extensive bruise on back and loin 24 (6.25%); due to bruised ribs 21 (5.5%), brisket 18(4.7%), due to bruised hip 14 (3.65%), thigh 10 (2.6%) and forequarter 7(1.82%). The P-value analysis of potential risk factors revealed that there was a statistically significant difference in age, sex and body condition between animals (p<0.05). The result of this study revealed that bruises 94(24.48%) are the major problem causing direct economic losses significantly in the study area. The study found 24.48% of bovine Carcass Slaughtered had bruises. This study found a significant difference in bruise prevalence in bovine Carcass Slaughtered, with the highest prevalence (8.9%) in cattle from stick beating and the lowest (1.8%) in cattle from unknown causes. Awareness-generating programs should be given for the farmers, butchers and abattoir workers and appropriate animal welfare control measures should be taken to stop the loss of Carcass Slaughtered es due to bruises.

show abstract

Why Ethiopian Meat is Considered Dark Cutting and Unsuitable for the Export Market: Lessons Learnt from the Livestock Chain

Muleta

Faji

Kiani

et al. 2022

Preprint

View full text Add to dashboard Cite

Dark-cutting (DC), also known as dark, firm, and dry (DFD) meat is one of the major challenges confronting the Ethiopian meat industry. A large percentage of carcasses from Ethiopia animals (cattle and shoats) are rejected in domestic and international markets due to DC. The current review highlights the factors that predispose animals to DC in Ethiopia. Overall, DC in Ethiopia is caused by a combination of on-farm and off-farm factors. The major on-farm factors include disease, animal nutrition, production system, age at slaughter, sex, breed, genetics, and management. Off-farm activities include stress experienced during transport, in lairage, or at slaughter such as unusual noise, mixing with unfamiliar animals, overcrowding, beating, vibration, restraint, deprivation of feed and water, adverse weather conditions, fighting in lairage, and stunning. However, DC meat is a dynamic condition that can be handled by humane animal handling and management, appropriate training of abattoir staff and tradesmen, creating awareness for all stakeholders and appropriate transport and slaughter regulations.

show abstract

Level of Bruising and DFD Carcasses from Bulls of Arsi, Boran and Harar Cattle Breeds in Ethiopia

Cited by 5 publications

References 25 publications

Aspectos qualitativos da carne bovina

Aspectos qualitativos da carne bovina

Prevalence and Associated Risk Factors of Bruise in the Bovine Carcass Slaughtered Jimma Municipal Abattoir, Ethiopia

Why Ethiopian Meat is Considered Dark Cutting and Unsuitable for the Export Market: Lessons Learnt from the Livestock Chain

Contact Info

Product

Resources

About