[ Production de la viande rouge au niveau des aires d’abatages de la commune rurale de Falmey (Niger) ]
Volume 42, Issue 2, May 2019, Pages 104–113
Moustapha ISSOUMANE SITOU1, Hamza IDI KOBA2, Ousseini Mahaman Malam Mouctari3, Ousseina SAIDOU4, Gladi MAGAGI5, and Mahamadou CHAIBOU6
1 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP : 10960 Niamey, Niger
2 Institut Britannique de Management et de Technologie, Option Élevage, Niamey, Niger
3 Department of Animal Production, Faculty of Agronomy, University Abdou Moumouni, Niamey, Niger
4 Faculté d’Agronomie de l’Université Abdou Moumouni de Niamey BP : 10960 Niamey, Niger
5 Direction Départementale d’Elevage de Falmey, Niger
6 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP : 10960 Niamey, Niger
Original language: French
Copyright © 2019 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The purpose of this study is to evaluate the quantity of slaughtered animals and the seizure patterns of red meat produced in the three slaughter areas of the rural commune of Falmey in Niger. These are the slaughter areas of Falmey, Bomba and Belindé over a period of seven months (from 1 January to 31 July 2018). The methodology adopted in this study is divided into two stages. The first step (live phase) is devoted to the determination of the origin of the animals, assessment of their numbers and the control of the health status of the animals by an ante-mortem inspection. The second stage (dead phase) is that of the control of the safety of meat and viscera by a post mortem inspection. Three species of domestic ruminants (3176 goats, 512 sheep and 478 cattle) were slaughtered. 100% of these animals came from local farms. At the level of the goat species 509 organs were seized including 38.11% intestines, 32.02% livers, 20.63% lungs. Similarly, in sheep and cattle livers and intestines remain the most seized organs because of putrefaction due to the delay of stripping operations. An organization of the slaughtering activities is necessary in order to reduce the putrefaction of the viscera. The municipal authorities as well as the parent ministry must support the slaughter areas with state-of-the-art equipment and technicians.
Author Keywords: Cattle, goat, sheep, reasons for seizure, meat.
Volume 42, Issue 2, May 2019, Pages 104–113
Moustapha ISSOUMANE SITOU1, Hamza IDI KOBA2, Ousseini Mahaman Malam Mouctari3, Ousseina SAIDOU4, Gladi MAGAGI5, and Mahamadou CHAIBOU6
1 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP : 10960 Niamey, Niger
2 Institut Britannique de Management et de Technologie, Option Élevage, Niamey, Niger
3 Department of Animal Production, Faculty of Agronomy, University Abdou Moumouni, Niamey, Niger
4 Faculté d’Agronomie de l’Université Abdou Moumouni de Niamey BP : 10960 Niamey, Niger
5 Direction Départementale d’Elevage de Falmey, Niger
6 Faculté d’Agronomie, Université Abdou Moumouni de Niamey, BP : 10960 Niamey, Niger
Original language: French
Copyright © 2019 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The purpose of this study is to evaluate the quantity of slaughtered animals and the seizure patterns of red meat produced in the three slaughter areas of the rural commune of Falmey in Niger. These are the slaughter areas of Falmey, Bomba and Belindé over a period of seven months (from 1 January to 31 July 2018). The methodology adopted in this study is divided into two stages. The first step (live phase) is devoted to the determination of the origin of the animals, assessment of their numbers and the control of the health status of the animals by an ante-mortem inspection. The second stage (dead phase) is that of the control of the safety of meat and viscera by a post mortem inspection. Three species of domestic ruminants (3176 goats, 512 sheep and 478 cattle) were slaughtered. 100% of these animals came from local farms. At the level of the goat species 509 organs were seized including 38.11% intestines, 32.02% livers, 20.63% lungs. Similarly, in sheep and cattle livers and intestines remain the most seized organs because of putrefaction due to the delay of stripping operations. An organization of the slaughtering activities is necessary in order to reduce the putrefaction of the viscera. The municipal authorities as well as the parent ministry must support the slaughter areas with state-of-the-art equipment and technicians.
Author Keywords: Cattle, goat, sheep, reasons for seizure, meat.
Abstract: (french)
La présente étude vise à évaluer la quantité des animaux abattus et les motifs de saisie de la viande rouge produite au niveau des trois aires d’abattages de la commune rurale de Falmey au Niger. Il s’agit des aires d’abattages de Falmey, Bomba et Belindé sur une période de sept mois (du 1er janvier au 31 juillet 2018). La méthodologie adoptée lors de cette étude est subdivisée en deux étapes. La première étape (phase vivante) est consacrée à la détermination de la provenance des animaux, évaluation de leurs effectifs et le contrôle de l’état sanitaire des animaux par une inspection anté mortem. La seconde étape (phase morte) est celle du contrôle de la salubrité des viandes et des viscères par une inspection post mortem. Trois espèces des ruminants domestiques (3176 caprins, 512 ovins et 478 bovins) ont été abattues. 100% de ces animaux provenaient des élevages locaux. Au niveau de l’espèce caprine 509 organes ont été saisis dont 38,11% intestins, 32,02% foies, 20,63% poumons. De même chez les ovins et bovins les foies et intestins demeurent les organes les plus saisis à cause de la putréfaction due au retard des opérations de dépouillement. Une organisation des activités d’abattage s’impose dans le souci de réduire la putréfaction des viscères. Les autorités communales ainsi que le ministère de tutelle doivent appuyer les aires d’abattages en matériel de pointe et techniciens.
Author Keywords: Bovin, caprin, ovin, motifs de saisie, viande.
How to Cite this Article
Moustapha ISSOUMANE SITOU, Hamza IDI KOBA, Ousseini Mahaman Malam Mouctari, Ousseina SAIDOU, Gladi MAGAGI, and Mahamadou CHAIBOU, “Red meat production in the slaughter areas of the rural commune of Falmey (Niger),” International Journal of Innovation and Scientific Research, vol. 42, no. 2, pp. 104–113, May 2019.
