Production practice, microbial quality and consumer acceptability test of traditionally produced butter in North Shoa Zone, Oromia Regional State, Ethiopia.

'The study was conducted to evaluate the production practices and microbial quality of butter produced in North Shoa Zone, Oromia Regional State, Ethiopia. The result of the study revealed that the educational status of households in the study area was 53.3% illiterate, 33.9% in elementary school, and 12.8% in high school. In the study area, 76.7% of the farmers dip their fingers into the milk during milking. Butter was taken to market by packing with plant leaves (30.6%), plastic sheet (11.1%), or plant and plastic sheet alternatively (58.3%). About 12.2% of the farmers do not treat the water. The practise of treating underground water with chlorine accounts for 82.9% of the study area. A total of 180 respondents were randomly selected for the survey from six purposefully selected kebeles in the Wachale district. A total of 34 butter samples (thirty from three open markets, equally ten from each, two butter samples from cooperatives, and two laboratory made butter samples) were collected and analyzed. The aerobic mesophilic bacteria count was significantly (P < 0.05) higher (6.48 log cfu/g) in butter samples from Muke Turi than Wabari (6.36 log cfu/g). The coliform count was significantly (P < 0.05) lower in laboratory made butter (2.96 log cfu/g) than others. The Escherichia coli count was significantly (P < 0.05) higher in butter sample collected from Muke Turi (3.46 log cfu/g) than Wabari (3.29 log cfu/g). Staphylococcus aureus was significantly (P < 0.05) higher in Gimbichu butter (5.46 log cfu/g) samples. Listeria monocytogenes was significantly (P < 0.05) higher in Gimbichu butter, whereas no count of this colony was found in the cooperative and prototype butter samples. The color and aroma of butter made in laboratory have a significantly (P < 0.05) higher score than butter collected from open market. The microbial qualities of butter from three open markets except Gimbichu were substandard. The butter sample from the prototype was relatively compliant with the microbial quality standard, an indication of possibilities for improvement.

Effects of climate variability on livestock productivity and pastoralists perception: The case of drought resilience in Southeastern Ethiopia.

This study examines the perception of the pastoral community on climate change and performance, resilience and adaptive capacity of livestock under climatic stress in southeastern Ethiopia. The study used a mixed research approach whereby quantitative and qualitative data were gathered from multiple sources to address the impacts of climate variability on livestock production and livelihood of pastoral-agro-pastoral communities of Guji zone. Data about pastoralist perception on climate change were collected from 198 randomly selected households using a semi-structured questionnaire. Furthermore, climate data were obtained from the national meteorological agency, and climatic water balance was assessed. The household survey result indicated increasing patterns of temperature (82.8%)and drought intensity (84.8%). Majority of respondents perceived decreasing trends of rainfall and feed availability. Similarly, the trend analysis of rainfall showed declining trends of annual (-4.7 mm/year), autumn (-4.5 mm) and winter (-0.54 mm). Rainfall Anomaly Index identifies 13 drought years over the past 32 years, of which 53.85% occurred between 2007- 2017. Significantly higher (p<0.01) cattle and small ruminants than camel per household died during the disastrous drought occurred in 2008/9 and 2015/16. Nonetheless, the result indicated significantly higher (p<0.01) amounts of milk yield (3.32 litre/day) of dairying camel during dry periods than cattle and small ruminants. Camel and goats are perceived as drought-resistant livestock species and cattle keepers shifting to have more camel and goat in response to prevailing drought in the study area. Poor attention is given to identify climate-smart/resilient livestock species and strains. Therefore, extensive investigations are required to select and identify purpose-specific camel and goat strains for drought-prone areas.

Physiological, Biochemical, and Growth Parameters of Fogera Cattle Calves to Heat Stress during Different Seasons in Sub-Humid Part of Ethiopia.

Fogera cattle are among indigenous breeds of cattle in the northern part of Ethiopia. However, their response to heat stress (HS) under different seasonal variations has not been well investigated. This study was aimed to determine physiological, hematological, biochemical, and growth parameters of Fogera cattle calves to HS during dry season, short rainy, and long rainy. A total of 72 calves (24 for each season) that were 6 months of age with an equal number of males and females were evaluated for physiological, hematological, biochemical, and growth parameters. Daily ambient temperature (AT) and relative humidity (RH) were recorded two times per day during the study periods from which the daily average temperature-humidity index (THI) was calculated. The study revealed higher AT and THI during dry and short seasons while higher RH was observed during the long rainy season. Physiological parameters except rectal temperature were affected by the seasons. Hematological parameters were also affected by season except for packed cell volume. Biochemical and growth parameters were also significantly affected by the seasons. THI was positively related with physiological but negatively with growth parameters. Thus, the THI value of 66 can be considered as optimum for high weight gain and normal physiological response to HS in Fogera cattle calves under their current production system.

The inventory of camel feed resource and the evaluation of its chemical composition in south-east rangelands of Ethiopia.

BACKGROUND: Evaluations of available camel feed nutritive value are relevant to generate evidence on further camel feed improvements and find out the components to be supplemented. OBJECTIVE: This study aim to evaluate seasonal variations on chemical composition of selected camel feed in semi-arid regions of south-east Ethiopia. METHODS: Samples of edible portions from 15 browse species were collected during the dry and wet seasons, and their chemical compositions were analysed. RESULTS: The crude protein (CP), in vitro dry matter digestibility (IVDMD) and relative feed value (RFV) of evaluated browse species were higher (p < .01) in wet season than the dry season except for Acacia asak, Ipomoea donaldsonii and Acacia mellifera. Nonetheless, the neutral detergent fibre (NDF) and acid detergent fibre (ADF) contents were higher (p < .01) in the dry season except for A. asak and I. donaldsonii. Moreover, A. asak, I. donaldsonii and A. mellifera were the browse species with higher (p < .01) RFV, IVDMD and CP but lower NDF and ADF during the dry season than the wet season, and these species are qualified as good-quality forage. Thus. Barleria spinisepala were better to use in both seasons, but browse species like I. donaldsonii and A. asak in dry season were ranked as best quality roughage. CONCLUSION: At richest level on vital components (CP and fibres), these species can serve as well ruminant diets, like for camel. Further investigations based on animal trials are needed in order to confirm the classification standards of feed quality used in this study.

Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk.

This experiment was conducted to investigate the effect of starter cultures on the physicochemical properties, texture, and consumer preferences of soft white cheese (SWC) made from camel (Camelus dromedarius) milk. The experiment was laid out in a completely randomized design with 5 treatments [starter cultures; i.e., 1 thermophilic (STI-12), 2 blended (RST-743 and XPL-2), and 2 mesophilic (R-707 and CHN-22) cultures]. Starter cultures STI-12 and RST-743 were inoculated at 37°C, whereas XPL-2, R-707, and CHN-22 were inoculated at 30°C. Camel milk inoculated using STI-12 and RST-743 cultures resulted in faster acidification than XPL-2, R-707, and CHN-22 cultures. Camel milk SWC made using STI-12 and CHN-22 cultures gave lower pH (4.54) and titratable acidity (0.59), respectively, whereas R-707 culture resulted in high cheese yield (13.44 g/100 g). In addition, high fat (20.91 g/100 g), protein (17.49 g/100 g), total solids (43.44 g/100 g), and ash (2.40 g/100 g) contents were recorded for SWC made from camel milk made using RST-743 culture. Instrumental analysis of cheese texture revealed differences in resistance to deformation in which camel milk SWC made using RST-743 culture gave higher firmness (3.20 N) and brittleness (3.12 N). However, no significant difference was observed among camel milk SWC adhesiveness made using different starter cultures. Consumer preference for appearance, aroma, taste, and overall acceptances of SWC were affected by inoculation of starter cultures. Considering curd firmness, cheese yield, compositional quality, and textures using STI-12, RST-743, and R-707, these cultures were found to be better for the manufacture of camel milk SWC.

Functional and technological properties of camel milk proteins: a review.

This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein ß-LG and a low proportion of к-casein cause differences in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin converting enzyme, antimicrobial and antioxidant properties as well as an antidiabetogenic effect. Detailed investigations on foaming, gelation and solubility as well as technological consequences of processing should be investigated further for the improvement of camel milk utilisation in the near future.