ABSTRACT

The study was conducted to assess and compare the condi ER)flS of slaughter and disposal of by products in both Arochuk wu and Univa hia towusli ip abattoirs. The relevant da (a were cot k'etcd lhrotieh qucslioiiiia ii es, visils to abattoiis. interviews of personnel, etc. The responses were ana1y7ed using percentages, ficquenctes and means. Two hypotheses were tested, one relating to the availability ollacililies and the other to the quality of veterinary inspection and sanitation using Z-test statistics. Both hypotheses, tested at PKO.05 lcvcl of Siri) heaiie were found to be statistically non significant. Other parameters studied iii this woi k showed poor conditions in both abaltoirs except for (lie location of Viuuahia townsh ii) abattoir, gi cii the lhct that it is sited away from residential areas. A relocation of Arochukwu abattoir is recommended. Modern facilities should be installed in both abattoirs. The level of' veterinary inspection olan imals, pie- and post- slaughter and environmental sanitation ought to be improved in both abuttoirs. The meat handlers should be educated on il)cthlods of improving their skill and knowled,c ol meat hygiene and handling. i\ri enforcement agency should be made to look into the issues of wearing protective clothing in both abattoirs and to guard against ceila in other practices such as selling of infected carcasses lhr public consumption most especially, in the local area. The State and Local Governments should be committed to immediate provision of industry for the tw-products so as to ensure that they arc utihiicd to the fullest advantage. The study concluded that when flise recommendations are hilly put in place, the cay iroiinientat san itatioti co:ui tions of I he abatloirs in Aroclnikwu and tjiiivahia to\vnshlipS would be sgni1icaiitly improved to meet time needs for whichi they are established 

TABLE OF CONTENT

Title page .

Declaration .

Certification  IV

Dedication

Acknowledgement

Table of contents

List of tables.............

Abstract

CAITER ONE:

1.0 introduction

I . I Background of thc study

1.2 Objectives of the study

I .3 Statemcn of Problem...

1.4 Justificatioti . . 3

1 .5 Research questions 3

3 .6 1-lypothesis . . S 4

.7 Assumptions of the study.................................... 4

ci i VEER ]\\7(J

2 0 Literature Review 5

2. 1 1 listoricat background oii meat and aba ttoi r 5

2.2 Types of Abaitoir 6

2.3 General principles ofa r ::f ton design 6

2.3.1 Lairage S

2.3.2 Drains and pits

2.3.3. Watersupply

2.3.4. Isolation block...

2.3.5 Chill rooms.

2.3.6 Gittcry and tripery 10

2.3.7 Abattoirciperalion ................................... 11

2.3.8 Basic equipment used..........................................I

2.4 Pie-slaughter handling 1aniruals ..................................I 2

2.5 Methods oislam;hter 1 4

2.5. 1 The humane and conventional technique o1sliughter 1 5

2.5.2 The African traditional slaughter I 8

2.5.3Fhe Islamic slauditcr (I lala) 1 8

2.5.1. 1 lie Jewish lauliIcr (Kosher) I 9

2.5.5 The Sikh slaughter (Jhak ta) 19

2.6 Deterioration ofincat and its prevention 20

2.7 Slaughterhouse by-products 21

CHAPTER TWO

3.0 Materials and incthod; .................... . 22

3.1 Design olthe study... ........................................ 22

3.2 Area of the study ...... 22

3.3 Sarnpl ing technique 23

3.3 Swp1ing technique 23

3.1 Methods of data coilcctioii . 23

35 \Tjj of instruments.....................................................23

3.6 Mtihod oldata analysis 23

3.6. 1 Percentages ... 23

3.6.2 USC f mean.............................................................21

CHAPTER FOUR

l.0 Result and drussious..........................................................27

4. I Results 27

d. ] .1 i3ckground it motion of respondents 27

4.1.1.1 (lender of respondents . . 27

4.1. 1.2 A8e of respondents 28

4.1.1.3 Educational level o!respondcats .. . 29

4. 1.2 Research qucstions ...................................... ...... 3(.)

4 1.3 Hypotheses testing 33

4 2 Piscussion ........................................................3.1

CUAPTER FLVE

5.0 Conclusion and Recommendation 38

5. 1 Implications of the study and conclusion 3$

5.1,1 implications of the study ............ ............ ... . 3$

5. 1.2 Conclusion  . . . '10

5.2 Recommendations 44)4 I

Reference

Appendix