General information about meat animals

meat animals

1. COLLEGE OF VETERINARY & ANIMAL SCIENCE , NAVANIA, VALLABHNAGAR,UDAIPUR (RAJ.) 1 PREPARED BY :- ASHISH KUMAR GENERAL INFORMATION ABOUT MEAT ANIMALS

2. FOOD ANIMALS Food animals are those animals that are considered for human consumption. They are mainly from among those that consume food such as hay, straw, roots or grain. E.g.: Cattle , Buffalo, Sheep, Goat and Pigs. Among the marine animals the fishes with scales and fins are widely considered wholesome. In addition, poultry has become a major meat producing species . Theoretically, thousands of animals could supply meat for human consumption, but in practice relatively small number of species are being considered.  

3. Classification 1. Based on use by human consumption a. Conventional- Cattle, Buffalo, Sheep, Goats, Pig and Poultry b. Non- Conventional- Rabbit, Hare, Game animals and birds 2. Based on the Physical state: a. Large Stock- Cattle, Buffalo b. Medium stock- Hogs c. Small Stock- Sheep, Goat, Calves 3. Based on the degree of fatness a . Lean Stock b. Fat stock

4. Meat is normally regarded as the edible part (muscle and the offal) of food animals. Meat consumption practices vary based on Geographical disposition, availability of animals, religious practices, and rituals and customs of the population . . Certain prejudices existed within each community and one such is that Greeks ate dogs but forbade eating lambs. Conventional food of one community may not be conventional for the other. Hindus donot ate beef (cattle meat ) while M uslims forbade the Pork (meat of pig ).

5. The non-conventional meat consumption patterns are as here under: Horse flesh consumption ( Hippophagia )- Russia, Denmark, Belgium, Holland and Germany Dog flesh consumption ( Kynophagia )- Korea and some parts of North-Eastern states of India Flesh of Hippopotamus, Rhinos, Ostrich and Elephants- Tribal African people Flesh of seal, Caribou and polar bear- Eskimos and Canadians Flesh of whales- Norway and Japan Frogs and Scorpions consumption- China, Japan and U.S.A. Flesh of Crocodile and Emu – Australia Monkeys of various species – Asians of tropical and sub-tropical regions and Africans, etc.

6. Desirable Qualities of food animals Should be considered for food at an optimum age & weight . The carcass yield should be maximum. Should be acceptable to the consumers. Should be easily and economically produced. Should not be too old or too young.

7. Terminology used commonly for meat from different species of food animals: Cattle : Beef Buffalo :Cara beef/Buff/ Buffen Sheep : Mutton Goat : Chevon Pigs : Pork Poultry :Chicken meat Deer : Venison Calf : Veal  

8. Cattle & Buffalo meat ( beef / buffen ) In India, cows are reared mainly for milk production. Slaughter of cows is banned in most of the states except Kerala, West Bengal and Tripura. Carcass yields vary from 50 to 54 % depending on the condition of the animal and the dressing yield averages 103 Kg/ Cattle. Sheep meat ( mutton ) In general, an average Indian sheep weighs between 13 to 16 Kg at 6 months of age except for Deccani and Magra , which weigh about 20 Kg. The dressing percentage of sheep is about 45-48 %, which may go up to 50 % in a well-bred stock. India stands 3 rd in sheep population in the world with vast recourses of as many as 40 breeds.  

9. Goat meat ( chevon ) India ranks 2 nd in the world goat population. It is regarded as poor man’s cow and it has got the distinction of being the most important meat animal of India. The pre-slaughter weight of goats varies from 12 to 20 Kg depending on the size of the breeds. The dressing percentage also varies from 43 to 50 %. Pig meat ( pork ) Pigs shall be slaughtered at 6-7 months of age. The dressing percentage varies from 65-70 % in case of desi pigs. 70 to 75 % in case of crossbred pigs.

10. Poultry meat (chicken meat ) Chickens shall be slaughtered at 6-8 weeks of age. The dressing percentage varies from 70-75% . Spent hens also slaughtered . Share of chicken in total meat production in India :-45%. Rabbit meat Rabbits are prolific , grow rapidly and produce meat from cheap roughages . Average body wt. :- 1.5 to 2.0 Kg. Carcass yield :- 52-58 %. Rabbit carcass contains 82% lean meat which is white in color and soft in consistency .

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