Page 271 - Agriculture_Form_Three

Agriculture for Secondary Schools

(e) Nutritional factors
The type and amount of nutrients present in the feed for animals will have an
influence on the uptake of those nutrients by the body and hence affect the quantity
and quality of produced meat. Feeds with low nutrient concentration may lead to low
nutrient intake and hence less meat production and, in most cases, it can result to
poor quality meat. High energy feeds with limited protein will result into production
of fatty meat.

(f) Animal health
The health of an animal is an important factor to consider in production of any
livestock. A good healthy animal will produce high amount of meat but the animal
that is diseased will have poor body condition leading to low production and poor-
quality meat.
(g) Pre-slaughter factors
Pre-slaughter factors such as transportation of animals to slaughter houses, treatment
of animals at lairage and feeding of animals immediately before slaughtering will
have negative effect on the quality of meat. Animals should only get free access to
drinking water.

(h) Post-slaughter handling
Proper bleeding, flaying and evisceration should be done immediately after
slaughtering of an animal. Delay may lower the quality of meat. For improving
tenderness and juiciness and hence quality of meat, the carcasses are hanged and
seasoned by chilling in a freezer for a period of 7 - 21 days before the meat is
consumed. This process is rarely practised in Tanzania.

Exercise 11.4

Answer the following questions:
1. Why is it important to consider the factors affecting meat quantity and quality?
2. Outline the factors affecting meat quantity from any animal species.

3. Distinguish between meat quality and meat yield.
4. Discuss briefly how you are going to improve the quality of meat produced in
your area.
5. What are the ways used to improve the quantity of meat?

Student’s Book Form Three
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