Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir
The study was conducted from October 2013 to April 2014 in ELFORA export abattoir. The aim of this study was to identify and determine the major causes of organ and carcass condemnation and to estimate financial losses attributed to the condemned organs and carcasses from sheep and goats slaughtered in the abattoir. Standard antemortem and postmortem inspection procedures were followed throughout the study. Antemortem inspection was carried out in the lairage. There were higher record of nasal discharge, coughing, depression and lameness in both species. Postmortem examinations were conducted through their identification number to detect gross abnormalities and aesthetic reasons that rendered each organ to be rejected from the view of local and international markets. A total of 384 sheep and 384 goats slaughtered in the abattoir were included in the study. From these slaughtered animals, 768 organs and carcasses were examined. The study revealed that a total of 325 (42.3%) livers, 285 (37%) lungs, 40 (5.20%) hearts, 76 (9.90%) kidneys and 42 (5.46%) carcasses were rejected due to various causes. Stelesia hepatica (38.3%), pneumonia (60%), pericarditis (54.3%) and nephritis (35.3%) were found to be the major causes responsible for rejection of respective organs and carcass. The annual loss due to the rejection of organs and carcasses from the small ruminants slaughtered in ELFORA export abattoir is estimated to be 79,894.58 USD. In conclusions results of the present study justify immediate need of prevention of various pathogens that causes organ and carcass condemnation and pathological abnormalities through development of animal health delivery, enforcement of slaughter policy, education on animal welfare/humane slaughter, and training of slaughterhouse personnel on standard slaughter operations.
Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 3,
2015, pp. 364-372.
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