High prevalence and antimicrobial susceptibility pattern of salmonella species and extended-spectrum β-lactamase producing Escherichia coli from raw cattle meat at butcher houses in Hawassa city, Sidama regional state, Ethiopia

Background Food-borne diseases related to the consumption of meat and its products had public health importance worldwide. The problem became worst in Ethiopia as the result of the tradition of eating raw cattle meat. Salmonella species and Escherichia coli are important food-borne pathogens associated with meat contamination. Hence the current study aimed to assess the prevalence and antimicrobial susceptibility of Salmonella species and Extended-spectrum β-lactamase producing Escherichia coli from raw cattle meat at butcher houses in Hawassa city, Sidama regional state, Ethiopia. Method A cross-sectional study was done on the prevalence and antimicrobial susceptibility pattern of Salmonella species and Extended-spectrum β-lactamase producing E.coli from raw cattle meat at butcher houses in Hawassa city from September to December 2020. Socio-demographic data were collected using a structured questionnaire and raw cattle meat and swab samples were collected from meat cutting equipment. The collected samples transported using icebox to Hawassa University College of Medicine and Health Sciences Microbiology Laboratory for identification. Samples were grown on different culture media and antimicrobial susceptibility tests were determined by using Kirby disc diffusion method. Data were entered and analyzed into SPSS version 23. Descriptive statistics were done and P-value < 0.05 was considered as statistically significant. Result The overall prevalence of salmonella and ESBL producing E.coli among 556 samples collected from 278 butcher houses was 36 (6.47%) (95% CI: 1.68–1.79) of which 13 (2.3%) were ESBL producing E.coli and 23(4.1%) were salmonella species. Poor hand washing practice (AOR = 2.208; 95% CI: 1.249–3.904) and touching birr while selling meat (AOR = 0.75; 95% CI: (0.433–1.299) were found to be significantly associated with the prevalence of salmonella species and E.coli on cattle meat. The isolates showed moderate levels of resistance (60–70%) against Amoxicillin/ clavulanic acid and high susceptibility (85–100%) against gentamicin, cotrimoxazole, ceftazidime, and tetracycline and the overall multidrug resistance was 33.3%. Conclusion This study revealed moderately high prevalence of salmonella and E.coli due to poor hygiene and sanitation practices in the butcher shops. Furthermore, the existence of ESBL producing E.coli isolates clearly indicate the possible threat to public health. Therefore, inspection by the right agencies must be implemented in order to prevent food-borne outbreaks and antimicrobial resistance.

Quality of cattle meat when feeding the mineral supplement “Stimulus +”

To find out the influence of the mineral supplement “Stimulus +” on the intensity of physiological processes and productivity of bulls. To achieve this goal, we set ourselves the following tasks: 1. To study the effect of the additive “Stimulus +” on the hematological parameters of experimental bulls. 2. Investigate the effect of the drug “Stimulus +” on the quantitative and qualitative indicators of meat (slaughter quality, morphological and chemical composition of carcasses) and its biological value. To study the effect of the mineral supplement “Stimulus +” on the productivity of animals. The obtained results make it possible to correct the diets of experimental animals, which will positively affect erythropoiesis, respiratory function, certain areas of protein, energy, and hydrocarbon metabolism in young cattle, which will increase their productivity and improve the quality of beef obtained from them. Changes in the biochemical parameters of the blood of animals fed the mineral supplement were revealed. It is established to increase the productivity of animals by feeding them a mineral supplement, which indicates a more rational use of physiological resources of the body of experimental animals. It was found that feeding the animals led to an increase in slaughter yield by 3.8 % compared to control. It was found that during long-term storage (14 days) in the meat of animals of the control group, several changes indicate the beginning of spoilage of meat, and the meat of animals fed with mineral supplements was of good quality, as well as veterinary assessment was the best and more resistant to spoilage during storage. In order to prevent microelementosis of fattening cattle for fattening, increase their productivity, improve the physicochemical and veterinary-sanitary indicators of meat, and the profitability of production, we recommend adjusting their diets, according to previous studies.

PENGABDIAN KEPADA MASYARAKAT DI DESA PUPUS KEC. LEMBEYAN KAB. MAGETAN SEBAGAI UPAYA PENINGKATAN PRODUKSI TERNAK SAPI POTONG RAKYAT

Community service of Faculty of Veterinary Medicine Universitas Airlangga aimed to overcome problems related to the continuous supply of animal feed. This implementation of community service activities in collaboration with Pupus Village, Lembeyan District, Magetan Regency. The activities started from preparation to implementation in July – September 2021. This program introduces the use of agricultural waste and secondary crops for the manufacture of haylage feed and the manufacture of Temulawak Molasses Block (TMB) to increase the productivity of beef cattle and also as an effort to increase the income and prosperity of farmers. The method used to achieve the output target is through coaching and evaluation. Based on the results of the posttest, it shows an increase in the understanding of farmers about 80% regarding the manufacture of animal feed using the haylage and TMB techniques as a way to provide sustainable animal feed.Keywords: haylage, TMB, beef cattle, meat self-sufficiency, agriculture productivityAbstrakPengabdian kepada Masyarakat Fakultas Kedokteran Hewan Universitas Airlangga bertujuan untuk mengatasi permasalahan yang berhubungan dengan penyediaan pakan ternak secara kontinu. Pelaksanaan kegiatan pengabdian masyarakat ini bekerja sama dengan Desa Pupus, Kecamatan Lembeyan, Kabupaten Magetan. Kegiatan dimulai dari persiapan sampai dengan pelaksanaan pada bulan Juli – September 2021. Program ini memperkenalkan pemanfaatan limbah pertanian dan palawija untuk pembuatan pakan haylage dan pembuatan Temulawak Molases Blok (TMB) untuk meningkatkan produktivitas ternak sapi potong dan juga sebagai upaya meningkatkan pendapatan dan kesejahteraan para peternak. Metode yang digunakan untuk dapat mencapai target luaran tersebut adalah melalui yaitu pembinaan dan evaluasi. Berdasarkan hasil post-test menunjukkan peningkatan pemahaman peternak sebesar 80% terkait pembuatan pakan ternak dengan teknik haylage dan TMB sebagai salah satu cara untuk menyediakan pakan ternak berkelanjutan.Kata kunci: haylage, TMB, ternak sapi potong, swasembada daging, agriculture productivity

Quality of Cattle Meat and Its Compositional Constituents

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

The Institute of System Researches in the Agro-Industrial Complex of the National Academy of Sciences of Belarus

Information of the real cost price of milk and cattle meat production directly affects the accuracy and timeliness of management decisions in agricultural organizations. This led to the main objective of this study - with the help of an inclusive approach of calculating costs, to display the actual situation with costs and efficiency in cattle breeding, to develop a methodology for applying this approach in practice. The second objective of this longitudinal study is to look at the dynamics of the evolution of costs and prices for milk and cattle meat, since their change is closely related to understanding the past and present problems faced by agricultural producers. The paper describes the method developed by the author to distribution of costs in cattle breeding, the scale for determining the residual value of animal has been presented, depending on the period of its useful use. The method is based on a more accurate distribution of the company’s expenses by types of products obtained and complements the current cost price calculation methodology. Approbation of the developed inclusive approach to calculating costs in cattle breeding made it possible to assess the actual situation in the industry: cattle fattening is not that unprofitable (calculations have shown that fattening is effective in one third of the thousand surveyed agricultural organizations), and milk production is not as efficient as it is commonly believed (only a quarter of enterprises receive actual profits from milk sale).

Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection

Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin, and to a lesser extent, acid acetic were found to be the odor-active compounds of raw meat from freshly slaughtered cattle. Quantitative differences were observed up to 24 h; since the lowest levels of the odor-active compounds were reached between two and three hours from slaughtering, this period could be the most suitable for the post-mortem inspection process.

HISTORY OF TUBERCULOSIS

The history of tuberculosis disease dates back to very ancient times. Information from these ages shed light on today's tuberculosis disease. Tuberculosis has been one of the most important diseases that have negatively affected people's lives since ancient times and caused their death. The introduction of tuberculosis by humans occurred when cattle joined their daily habitats. Cattle meat , milk was used to spread the disease rapidly. The only common thing about tuberculosis, which has been referred to by different names throughout the ages, is that its consequences intersect somewhere. Most of the disease is caused by myobacterium Tuberculosis Bacillus. Bacillus was introduced to the world in 1882 through Robert Koach. Tuberculosis causes the most outbreaks in the world after Aids. Past medical history and radiological examinations are of great importance in the diagnosis of the disease. Drug treatment of patients continues for 6 to 8 months, but progress is blocked in the first two to three weeks. The aim of this study is to give general information about the progress of the disease throughout history. Key words: Bacillus , Epidemic, Tuberculosis

Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds

Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue (e-tongue), are also gaining attention for rapid and reliable analysis. The aim of this study was to discriminate Angus, domestic buffalo, Hungarian Grey, Hungarian Spotted cattle, and Holstein beef meat samples from the chuck steak part of the animals, which mostly contained longissimus dorsi muscles, using e-tongue as a correlative technique with conventional methods for analysis of pH, color, texture, water activity, water-holding capacity, cooking yield, water binding activity, and descriptive sensory analysis. Analysis of variance (ANOVA) was used to determine significant differences between the measured quality traits of the five-meat species after analysis with conventional analytical methods. E-tongue data were visualized with principal component analysis (PCA) before classifying the five-meat species with linear discriminant analysis (LDA). Significant differences were observed among some of the investigated quality parameter. In most cases, Hungarian Grey was most different from the other species. Using e-tongue, separation patterns could be observed in the PCA that were confirmed with 100% recognition and 97.5% prediction of all the different meat species in LDA.