Browsing by Author "Laswai, G. H."

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Carcass and meat quality characteristics of indigenous cattle in Tanzania
(EGERTON UNIVERSITY, KENYA ., 2010) Mwilawa, A. J.; Kimambo, A. E.; Mtenga, L. A.; Laswai, G. H.; Madsen, J.; Hvelplund, T.; Weisbjerg, M. R.; Christensen, M.; Mgheni, D.M.
Seventy two Tanzania indigenous cattle (36 Boran steers; 2-3 years old; initial liveweight 225 kg and 36 Tanzania Short Horn Zebu (TSHZ); 3-4 years old; initial liveweight 117 kg) were randomly allocated to three dietary treatments to study the effects of breed, diet and ageing time on carcass and meat quality characteristics. Animals were fed three different diets: grazing alone (Diet 1: control), control + 50 % ad libitum concentrate intake (Diet 2) and ad libitum hay + ad libitum concentrate intake (Diet 3). The concentrate contained 126 g CP and 13 MJ ME per kg DM. The steers were fattened for 90 days, slaughtered, and carcass and meat quality assessed. Boran had heavier (P<0.05) empty body weight, carcass weight and greater rib area than TSHZ (242 vs. 192 kg; 132 vs. 108 kg and 56 vs. 47 cm2). Animals fed diet 3 had higher (P<0.05) dressing percentage, carcass fat thickness, conformation score and normal meat colour score (54%; 2 cm; 12; 2.9) followed by Diet 2 (51%; 0.9 cm; 9; 3.7 and lastly Diet 1 (47%; 0.6 cm; 7; 4.4). In addition, longissimus dorsi (LD) muscle from animals fed Diet 3 had the lowest (P<0.05) shear force (45 N) indicating very tender meat whereas LD from animals fed diet 1 had the highest value (60 N) indicating less tender meat. Increasing post-mortem storage time from 2 up to 20 days decreased (P<0.05) shear force by 65%. It is concluded that both Boran and TSHZ cattle obtained acceptable range of meat quality values and that tender meat can be produced from indigenous cattle through feedlot finishing and post-mortem storage at refrigerated temperatures
Effects of days in feedlot on physico-chemical properties and meat tenderness from Tanzanian long fat-tailed sheep
(J. Anim. Prod. Adv., 2013) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mgheni, D. M.; Mushi, D. E.; Shija, D. S.; Safari, J. G.; Hozza, W. A.
The objective of this study was to evaluate the effects of days in feedlot (DF) on physico-chemical properties and meat tenderness of Tanzanian long fat-tailed sheep (TLS) of Tanzania. Seventy castrated TLS (12 months old and mean live weight of 21.1 0.6 kg) were randomly assigned to seven treatment periods of DF in a completely random design experiment. The periods were 0, 14, 28, 42, 56, 70 and 84 days, designated as DF0, DF14, DF28, DF42, DF56, DF70 and DF84, respectively. Each treatment period had 10 experimental animals. Immediately after purchase, DF0 animals were slaughtered and their meat quality characteristics were determined. DF14, DF28, DF42, DF56, DF70 and DF84 groups were fed Cenchrus ciliaris hay as basal diet and molasses-based concentrate diet (160 g CP and 10.9 MJ ME/kgDM) and water on ad-libitum basis. At each period of stay, 10 experimental animals were randomly selected and slaughtered until the end of the feedlot period of 84-d was reached when the last group was slaughtered. Carcass pH and temperature were measured at 45 min, 6 h, 24 h and 48 h post mortem at the m. longissimus thoracis et lumborum (LL) muscle. The m. longissimus thoracis et lumborum (LL), semimembranosus (SM) and supraspinosus (SP) muscles were then dissected from the carcass and evaluated for drip loss (%), cooking loss (%) and Warner-Bratzler shear force (WBSF) values, after zero and nine days of aging. The results from this study revealed that there was a significant (P<0.001) decrease of pH values at 6 h post mortem (pH6) as the DF increased. The pH at 24 h post mortem (pH24) ranged from 5.72 to 5.79 and was not significantly (P>0.05) affected by period of stay. Cooking losses decreased (P<0.05) with increasing DF and aging duration from 0 to 9 days. The WBSF values of cooked muscles were highest (P<0.05) in SP followed by SM and lastly LL and their overall tenderness increased with increasing DF. There was an interaction effects between DF and post mortem aging time on tenderness such that castrates under DF56, DF70 and DF84 showed the lowest shear force values in LL and SMmuscles after nine days of aging. The results indicated that 42 days was optimal DF for production of high quality meat in Tanzanian long fat-tailed sheep.
Preliminary evaluation of slaughter and carcass traits of castrates of Tanzanian long fat-tailed sheep slaughtered at different ages
(Global Researhers Journals, 2012) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mushi, D. E.; Mgheni, D. M.; Safari, J. G.; Shija, D. S.
The aim of this study was to evaluate the effect of age on slaughter and carcass traits of castrates of Tanzanian long fat-tailed sheep (TLS) purchased from the auction markets in Dodoma region, Tanzania. A total of 40 castrates aged 9, 12, 15 and 18 months old were slaughtered at Dodoma abattoir within one week of purchase. Slaughter body weight (SBW) was significantly different (P<0.01) among the slaughter age groups ranged from 15.1 to 22.9 kg live weight in 9 to 18 months, respectively. Cold carcass weight (as %SBW) did not differ (P>0.05) with increasing slaughter age while the proportional of gastro-intestinal tract (GIT) (as %SBW) increased with increasing slaughter age. Dressing percentage on empty body weight basis ranged from 50 to 54 and did not differ with slaughter age. Older animals (18 months old) had higher lean and low fat content and had significantly tough meat with 69.7 Ncm-2 shear forces. Gross margin ranged from USD 17.8 to 32.8 with realization of small net profit between 0.64 and 1.17 USD when animals are slaughtered direct from extensive