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Sokoine University of Agriculture (2016)

Consumer preferences and meat characteristics of four indigenous goat strains raised in traditional livestock production system in selected areas of Tanzania

Semuguruka, Y. D.

Titre : Consumer preferences and meat characteristics of four indigenous goat strains raised in traditional livestock production system in selected areas of Tanzania

Auteur : Semuguruka, Y. D.

Université de soutenance : Sokoine University of Agriculture

Grade : MASTER OF SCIENCE IN TROPICAL ANIMAL PRODUCTION 2016

Résumé partiel
A study was carried out in Bahi, Kwimba, Ngorongoro and Same districts in Tanzania to assess consumer preferences and meat characteristics of four Small East African (SEA) goat strains raised under traditional livestock production system. The study aimed at determining age, sex and meat cuts preferred by consumers in the four districts and comparing the carcass characteristics of Sonjo, Pare, Gogo and Sukuma goats raised in those districts. To determine the age, sex and meat cuts preferred by consumers a household survey was conducted in the four districts. Information on consumers’ preferences on goat meat attributes was gathered using a structured questionnaire. In each district, two goat meat shops and 15 goat meat consumers per meat shop were randomly selected for interview. Descriptive statistics were used to generate means, frequency and percentages of variables studied. The majority (48%) of the respondents interviewed had primary school education and this was observed in all districts. Only few respondents reported to have secondary school education level (19%), University education level (3%) and informal education (2%). The results revealed that the preference for meat from different livestock species was significantly different (P ≤ 0.05) among the four districts. The majority of the respondents interviewed across the districts consumed goat meat and most of them were found in Ngorongoro district while pork meat was consumed more in Same district than in the other districts. Mutton was least preferred in Bahi district than in the other districts. The majority of the respondents consumed beef (28%) and goat meat (27%) three to four times in a week and 21% of the respondents consumed five to six times per month. Very few respondents (3%) ate meals that included pork every day. The highest percentage of people who ate beef daily (17%) were observed in Ngorongoro, Bahi and Kwimba. Beef was the most frequently consumed meat, followed by goat meat (10%) and mutton (10%). Most of the respondents (58%) scored excellent for taste of goat meat, while 48.3% scored very good on juiciness and 55.8% of the respondents scored poor on fatness. Castrate was the most predominantly (49.2%) consumed sex of goats compared to entire male and female. Goats of two to three years were the most preferred by consumers (59.2%) compared to other age groups (< 1 year and > 3 years). The most preferred part of the goat carcass was the hind leg (60.8%), followed by fore leg (51%) and loin (49%) due to leanness. Hind legs were the carcass parts which fetched the highest price (TZS 10 317 ± 3844.83 in Kwimba district, TZS 9966 ± 511.89 in Same district, TZS 9676 ± 461.01 in Ngorongoro district and TZS 9233 ± 379.88 in Bahi district). For non- edible meat parts the majority (94%) of the respondents preferred lungs, followed by testicle (91%) and nose (89%) in all districts. Among the non- carcass components livers was sold at the highest price (TZS 5817 ± 199.64), followed by intestines (TZS 5591 ± 189.71) in Same district. Heart was sold at the lowest price (TZS 1622 ± 90.44) in Ngorongoro district. For specific objective 2, a study was conducted to determine carcass characteristics and meat composition of four strains of SEA i.e. Gogo, Sonjo, Pare and Sukuma. Animals from each strain were sampled from two villages in the respective districts where the goat strain is dominant. A total of six adult goats (three males and three females) at the age of 1 – 3 years from each village were purchased from livestock farmers and slaughtered, making a sample size of 48 goats for study two. After slaughtering and evisceration, the left half carcass was jointed into standards joints and composition was determined by dissecting the carcass into lean, bone and fat. Lean, bone and fat were scrubbed from each joint using a scalpel blade and then weighed separately

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