Browsing by Author "Kimambo, A. E."

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Carcass and meat quality characteristics of indigenous cattle in Tanzania
(EGERTON UNIVERSITY, KENYA .) Mwilawa, A. J.; Kimambo, A. E.; Mtenga, L. A.; Laswai, G. H.; Madsen, J.; Hvelplund, T.; Weisbjerg, M. R.; Christensen, M.; Mgheni, D.M.
Effects of days in feedlot on physico-chemical properties and meat tenderness from Tanzanian long fat-tailed sheep
(J. Anim. Prod. Adv.) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mgheni, D. M.; Mushi, D. E.; Shija, D. S.; Safari, J. G.; Hozza, W. A.
Effects of days in feedlot on physico-chemical properties and meat tenderness from Tanzanian long fat-tailed sheep
(J. Anim. Prod. Adv., 2013) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mgheni, D. M.; Mushi, D. E.; Shija, D. S.; Safari, J. G.; Hozza, W. A.
The objective of this study was to evaluate the effects of days in feedlot (DF) on physico-chemical properties and meat tenderness of Tanzanian long fat-tailed sheep (TLS) of Tanzania. Seventy castrated TLS (12 months old and mean live weight of 21.1 0.6 kg) were randomly assigned to seven treatment periods of DF in a completely random design experiment. The periods were 0, 14, 28, 42, 56, 70 and 84 days, designated as DF0, DF14, DF28, DF42, DF56, DF70 and DF84, respectively. Each treatment period had 10 experimental animals. Immediately after purchase, DF0 animals were slaughtered and their meat quality characteristics were determined. DF14, DF28, DF42, DF56, DF70 and DF84 groups were fed Cenchrus ciliaris hay as basal diet and molasses-based concentrate diet (160 g CP and 10.9 MJ ME/kgDM) and water on ad-libitum basis. At each period of stay, 10 experimental animals were randomly selected and slaughtered until the end of the feedlot period of 84-d was reached when the last group was slaughtered. Carcass pH and temperature were measured at 45 min, 6 h, 24 h and 48 h post mortem at the m. longissimus thoracis et lumborum (LL) muscle. The m. longissimus thoracis et lumborum (LL), semimembranosus (SM) and supraspinosus (SP) muscles were then dissected from the carcass and evaluated for drip loss (%), cooking loss (%) and Warner-Bratzler shear force (WBSF) values, after zero and nine days of aging. The results from this study revealed that there was a significant (P<0.001) decrease of pH values at 6 h post mortem (pH6) as the DF increased. The pH at 24 h post mortem (pH24) ranged from 5.72 to 5.79 and was not significantly (P>0.05) affected by period of stay. Cooking losses decreased (P<0.05) with increasing DF and aging duration from 0 to 9 days. The WBSF values of cooked muscles were highest (P<0.05) in SP followed by SM and lastly LL and their overall tenderness increased with increasing DF. There was an interaction effects between DF and post mortem aging time on tenderness such that castrates under DF56, DF70 and DF84 showed the lowest shear force values in LL and SMmuscles after nine days of aging. The results indicated that 42 days was optimal DF for production of high quality meat in Tanzanian long fat-tailed sheep.
Preliminary evaluation of slaughter and carcass traits of castrates of Tanzanian long fat-tailed sheep slaughtered at different ages
(Global Researhers Journals) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mushi, D. E.; Mgheni, D. M.; Safari, J. G.; Shija, D. S.
Preliminary evaluation of slaughter and carcass traits of castrates of Tanzanian long fat-tailed sheep slaughtered at different ages
(Global Researhers Journals, 2012) Shirima, E. J. M.; Mtenga, L. A.; Kimambo, A. E.; Laswai, G. H.; Mushi, D. E.; Mgheni, D. M.; Safari, J. G.; Shija, D. S.
The aim of this study was to evaluate the effect of age on slaughter and carcass traits of castrates of Tanzanian long fat-tailed sheep (TLS) purchased from the auction markets in Dodoma region, Tanzania. A total of 40 castrates aged 9, 12, 15 and 18 months old were slaughtered at Dodoma abattoir within one week of purchase. Slaughter body weight (SBW) was significantly different (P<0.01) among the slaughter age groups ranged from 15.1 to 22.9 kg live weight in 9 to 18 months, respectively. Cold carcass weight (as %SBW) did not differ (P>0.05) with increasing slaughter age while the proportional of gastro-intestinal tract (GIT) (as %SBW) increased with increasing slaughter age. Dressing percentage on empty body weight basis ranged from 50 to 54 and did not differ with slaughter age. Older animals (18 months old) had higher lean and low fat content and had significantly tough meat with 69.7 Ncm-2 shear forces. Gross margin ranged from USD 17.8 to 32.8 with realization of small net profit between 0.64 and 1.17 USD when animals are slaughtered direct from extensive
The Effect of Processing Method of Dolichos Bean (Lablab purpureus L. Sweet) on the Digestibility and Perfonnance of Growing-finishing pigs
Laswai, G.H.; Lekule, F. P.; Kimambo, A. E.; Sarawatt, A. E.; Sundsto, F.
The Effect of Processing Method of Dolichos Bean (Lablab purpureus L. Sweet) on the Digestibility and Perfonnance of Growing-finishing pigs
(1998) Laswai, G.H.; Lekule, F. P.; Kimambo, A. E.; Sarawatt, A. E.; Sundsto, F.
A 4 x 4 Latin sqf!.are experiment was carried out using 4 bancows to investigate the effect of processing method on the digestibility ofnutrients of dolichos beans and nitrogen retention in pigs. Four diets were formulated to contain the control diet with 0.09 soybean meal or 0.33 of the control diet and O. 67 of each of either raw, boiled or roasted dolichos bean meal in diets I, II, III and IV, respectively. In another experiment, four diets were formulated such that O. 18 of raw (Diet 2), boiled (Diet 3) or roasted (Diet 4) dolichos bean meals replaced the 0.09 soybean meal contained in the contro[,(Diet I). These diets were ded to 12female and 12 castrated male pigs in a 4 x 2 factorial arrangement. Feed intake, growth performance and slaughter characteristics were evaluated. Mean values of crude protein digestability and nitrogen retention in the raw dolichos meal (50.6% and 18g/d) were relatively lower than in the processed meals (p ~ 0.05). The' corresponding values for boiled dolichos meal were higher (p < 0.05) than those of roasted meal (73.6% versus 65.2% and 12.8g/dversus 8. 7g/d)~ Animals fed on the raw dolichos diet (Diet 2) had significantly lower growth rates and poorer feed conversion ratio. The two parameters were improved on the animals fed on heat-treated dolichos diets. It was concluded that thermC!-processing, particularly boiling greatly improved nutrient availability and overall utilisation of dolichos bean meal for pigs.