Social Factors and Quality Attributes Influencing Preference for Production of Local Poultry in Butaleja and Tororo, Eastern Uganda

Abstract

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.

Evaluation of microbial quality and pathogenic potentiality of enterobacteria in poultry feeds

“…In earlier study De-Shalom (1999) investigated the bacterial contaminants associated with commercial poultry feeds and reported Staphylococcus aureus as the most predominant bacterial organism with 52 cfu/g, followed by Salmonella typhi with 48 cfu/g, Bacillus cereus 40 cfu/g and Pseudomonas aeruginosa 18 cfu/g. The findings also concurred with other study which gave total plate count, total coliforms and E. coli as log10 4.99/g, 4.49 log10 cfu/g and <3.85 log10cfu/g (Higenyi et al 2014).…”