Livestock
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Browsing Livestock by Author "A.R.I.C., Veterinary Laboratory, Mpwapwa, Tanganyika Territory"
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Item Notes on the Hides and Skins Industry(1946) French, M.H.; A.R.I.C., Veterinary Laboratory, Mpwapwa, Tanganyika TerritoryThere is much wastage of valuable raw material because many sheep and goat skins are not prepared for the market and many calf, kid, and lamb skins are not preserved. There is a further loss to the industry through failure to prepare and dry the small skins from still-born calves and those taken from females which died or were slaughtered in the late stages of pregnancy. The individual value of these skins will be little but in the aggregate they would bring in a larger sum than is commonly supposed. The evils of branding have been stressed but the high percentage of branded hides being marketed indicates that much remains to be done to eliminate this serious defect. Brands should never be large nor deep and should be placed on the least valuable portions of the hide. All surplus males should be castrated at an early age and thereby decrease the proportions of the lower-quality "bull" hides and skins. The keeping of female stock long after they have passed their peak of efficiency should be discouraged as hides and skins from such aged animals reduce the average quality standard and the reputation of East African origins. The slaughtering of prime stock before the dry season is too advanced would allow heavier and better hides and skins to be marketed as well as leaving more food for the remaining stock. The provision of dry-season reserves of food and water would help to reduce the annual loss to the industry caused by the thin, light hides and skins from starved animals.Item Waste products from Slaughter Houses as food for pigs and Poultry(1945) French, M. H.; A.R.I.C., Veterinary Laboratory, Mpwapwa, Tanganyika TerritoryWith the steady improvement which is taking place in the feeding of live stock and the realization of the great value of foodstuffs containing proteins of animal origin in the nutrition of pigs and poultry, the consumption of meat, blood and meat and bone meals has increased considerably in East Africa. As a result of the war, importations of such foods have ceased and farmers have had to rely on locally produced meals which are often in short supply. The result is that producers often find it difficult or even impossible to obtain these dried and sterilized feeding-stuffs of animal origin. This article attempts to outline methods of utilizing waste products from local small slaughter-houses in small-scal;! pig and poultry units.
