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Investigation on the Quantity and Nutritional Composition of Slaughterhouse By-products of Indigenous Shep

M. M. Billah
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S. M. A. Islam
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Khan
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The present study was done to find out the change of yield and nutritional composition of most edible slaughterhouse by-products of sheep with the change of age in Bangladesh. T₀= 0 tooth (under 1 year), T₁= 2 teeth (1 to 1.5 year), T₂= 4 teeth (2 years), T₃= 6 teeth (2 to 2.5 years), T₄= 8 teeth (more than 2.5 years) of sheep were the treatment groups. Live weight, warm carcass weight, dressing percentage, weight of by-products, proximate component of edible by-products for different age group of sheep were measured to conduct the experiment. Carcass weight, dressing percentage, by-products weight increased significantly with the increase of age except head. Among the nutritional differences, crude protein (CP%) were found higher in liver and kidney than lung and brain. Ether extract (EE%) were higher in liver and heart than kidney, lung, brain. Ash percentage were found highest at liver. pH level differed significantly in different age group. The weight of edible by-products (liver, lung, kidney, heart) increased with the increase of age except brain. These results will be helpful to realize the importance and change of yield and nutritive value of edible byproducts for different age group of sheep in Bangladesh.

Keywords: Sheep, Slaughterhouse by-products, Nutritive value, Yield, Age group

Location: Different slaughterhouses of Mymemsingh, Bangladesh

Start Date: 00-03-2018

End Date: 00-08-2018

Program Area: Animal Health and Management

Commodity: Sheep, Nutrition

Objectives:

To investigate the change of yield and nutritional value of sheep by-products with the change of age as well as the price and use of these by-products.

Methodology:

Experiment site and duration: Different slaughterhouses of Mymemsingh had been selected to collect the sample. The duration of the study was six months including data and sample collection and laboratory analyses from March to August, 2018. These samples were collected from the following slaughter houses and markets: 1. Sutiakhali Bazar, Mymensingh 2. Kewatkhali Bazar, Mymensingh 3. K. R. Market, BAU, Mymensingh 4. Mymensingh Municipality Slaughterhouse, Mymensingh Laboratory analyses were done at Animal Science laboratory under the Department of Animal Science, Bangladesh Agricultural University, Mymensingh. Treatment groups according to the age and weight of indigenous sheep Age of the sheep were estimated through dentition. The treatment groups were as following. T0 = no pair permanent tooth (under 1 year), T₁= one pair permanent teeth (1 to 1.5 years), T₂= two pair permanent teeth (1.5 to 2 years), T₃ = three pair permanent teeth (2 to 2.5 years), T₄ = four pair permanent teeth (more than 2.5 years). Experimental Samples and data collection: The data was collected through direct interview and making frequent personal visits. Before making actual interview, the objectives of the study were explained clearly to the butchers. Then the questions were asked in a very simple manner with explanation. The butchers were selected who were selling mutton and by-products to consumer, they were selected in order to achieve information. Therefore, total 25 butchers were randomly chosen for collecting data and sample in different market to satisfy the objectives. Firstly, all types of by-product (both edible & inedible) such as heart, kidney, lung, brain, liver, head and skin were collected from 5 animals of each age group. Then most important edible by-products (heart, kidney, lung, brain and liver) were used for chemical analysis. Proximate Analysis: The proximate components like Crude Protein (CP), Dry Matter (DM), Ash, Ether Extract (EE) of edible by-products (heart, kidney, lung, brain and liver) were carried out according to the methods AOAC (1995). pH Measurement: The pH of those sample was done by following the method of Trout (1992). 25 ml of distilled water and 5 grams of sample was homogenized by pestle and mortar and kept for 5-7 minutes. Then digital pH meter (Systronics, model 335) were used to record the pH of the suspension. Statistical Analysis: MSTAT-C was used to analyze the data in one way ANOVA as per Completely Randomized Design (CRD). Means were considered significantly different for (P<0.05) and (P<0.01). Data presented are shown as means ± SD (standard deviation).

Source of Information: http://journal.safebd.org/index.php/jafe; Vol 2 No 1 March 2021 Pages 97-101 e-ISSN 2708-5694

Article Link (Online Journal): http://doi.org/10.47440/JAFE.2021.2117

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

sample in different market to satisfy the objectives. Firstly, all types of by-product (both edible & inedible) such as heart, kidney, lung, brain, liver, head and skin were collected from 5 animals of each age group. Then most important edible by-products (heart, kidney, lung, brain and liver) were used for chemical analysis. Proximate Analysis The proximate components like Crude Protein (CP), Dry Matter (DM), Ash, Ether Extract (EE) of edible by-products (heart, kidney, lung, brain and liver) were carried out according to the methods AOAC (1995). pH Measurement The pH of those sample was done by following the method of Trout (1992). 25 ml of distilled water and 5 grams of sample was homogenized by pestle and mortar and kept for 5-7 minutes. Then digital pH meter (Systronics, model 335) were used to record the pH of the suspension. Statistical Analysis MSTAT-C was used to analyze the data in one way ANOVA as per Completely Randomized Design (CRD). Means were considered significantly different for (P<0.05) and (P<0.01). Data presented are shown as means ± SD (standard deviation).

Knowledge Management: Journal