Page 270 - Agriculture_Form_Three

Agriculture for Secondary Schools

9. Why is it important to castrate male calves and clipping the teeth of newly born
piglets .

10. Explain the major disease control programme at farm raising animals for meat
production.

Factors affecting yield and quality of meat
Meat yield is the amount or quantity of produce from the animal after it has been
slaughtered while meat quality refers to the suitability and palatability of the meat of
livestock. In this part, you will learn the factors affecting yield and quality of meat.
The quantity and quality of meat produced from animals are influenced by species
of the livestock, breeds of the livestock, age of livestock, sex of animal, nutritional
factors, animal health, pre-slaughter factors, and post-slaughter handling. These
factors are further elaborated here.

(a) Species of the livestock
Some species of livestock kept by human beings are not good meat producers as the
production per unit area is lower compared to species that are kept purposely for
meat production. The meat from different species of animals also varies in terms of
tenderness and juiciness.
(b) Breeds of the livestock
Various breeds of animals have been developed for meat production and have much
higher potential in producing large quantities of high-quality meat. Hence, local
breeds of livestock produce lower amounts of meat and often of lower quality than
the exotic or genetically improved breeds.

(c) Age of livestock
Young animals have higher ability of converting feeds eaten into meat than mature
animals. They have relatively higher growth rate in relation to their weight as a
result, the conversion efficiency of feeds is higher compared to mature animals. It
is a fact that as the age of an animal increases, the tenderness and juiciness of meat
decreases leading to tougher meat. It is important that animals are slaughtered at an
appropriate age.

(d) Sex of animal
Male animals have well-built muscles that make them more efficient in producing
lean meat compared to female and castrated animals. Females and castrated animals
have higher priority on nutrients utilisation for fat than muscle deposition, producing
meat with much higher fat content than male animals.

Student’s Book Form Twos Book Form Three
Student’
259

10/01/2025 12:32
AGRICULTURE FORM 3 9.11.2022.indd 259
AGRICULTURE FORM 3 9.11.2022.indd 259 10/01/2025 12:32