Utilization of slaughterhouse by-products: a current scenario in Dhaka city

Authors

  • Md Shefath Abdulla Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
  • Md Saiful Islam Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
  • Md Enayet Kabir Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
  • Falguni Dadok Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
  • Md Abdullah Al Zaber Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh
  • Shikha Sarkar Department of Animal Production and Management, Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

DOI:

https://doi.org/10.3329/ajmbr.v6i4.51250

Keywords:

slaughterhouse; by-products; usage; hygiene practices

Abstract

Slaughter-houses are the places from where people get the meat for consumption, but the time is to utilize the by-products to increase the GDP’s rate from livestock. A field survey was conducted regarding usage of the by-products of slaughterhouses and/or meat selling centers in Dhaka city of Bangladesh. Data were collected from total 60 slaughterhouses and/or meat selling centers randomly from different part of Dhaka city consisting 20 large animal (cattle, buffalo), 20 small animal (goat, sheep) and 20 poultry bird (chicken, duck) slaughterhouses and/or meat selling centers. Following slaughtering process huge amount of different by-products are also produced that have good economic and nutritive value. The results revealed that edible by-products such as head trimmings, brain, tongue, heart, stomach, lungs, liver, pancreas, spleen, kidney and tail were used by 100% as human food. Inedible by-products had diversified uses but to some extent they were also rejected. However, no one of the inedible by-products was fully rejected. Among the inedible by-products the hides had a great industrial value. Poultry by-products like blood, intestines and feather wastes were generally found to utilize as fish feed. Most slaughterhouses were found to maintain moderate to poor hygienic conditions where very few maintained good condition. Almost two-third (61.67%) slaughterhouses were used water container as water supply followed by hose pipe (33.33%) and tape water (5%) for cleaning purpose. It can be concluded that by-products are valuable materials but due to lack of management and industrial mind slaughterhouses of the Dhaka city cannot utilize those materials. Therefore, proper usages of by-products can run a new prospective business in Bangladesh.

Asian J. Med. Biol. Res. December 2020, 6(4): 809-816

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Published

2021-01-07

How to Cite

Abdulla, M. S., Islam, M. S., Kabir, M. E., Dadok, F., Zaber, M. A. A., & Sarkar, S. (2021). Utilization of slaughterhouse by-products: a current scenario in Dhaka city. Asian Journal of Medical and Biological Research, 6(4), 809–816. https://doi.org/10.3329/ajmbr.v6i4.51250

Issue

Vol. 6 No. 4 (2020)

Section

Articles

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