Assessment of Meat Consumption Pattern in Mirab Abaya Woreda, Southern Ethiopia
Yibrah Tekle*, Esheti Anja
Received Date: 01 August, 2017; Accepted Date: 28 August, 2017; Published Date: 05 September, 2017
Citation: Tekle Y, Anja E (2017) Assessment of Meat Consumption Pattern in Mirab Abaya Woreda, Southern Ethiopia. Arch Vet Sci Technol: AVST-128. DOI: 10.29011/2637-9988/100028
1.
Abstract
1.
Introduction
A cross- sectional study design with randomly sampling techniques was conducted this research in order to achieve its objectives from December 2017 to June 2017.
2.4. Sampling Size Determination
Where:
N=
Sample size
SE=Standard
Error
Hence, at 5% standard error, the total number of respondents were selected and interviewed from two kebeles of Mirab Abaya woreda, 100 respondents.
2.5. Survey
3.1. Meat Preference and Source
3.2. Meat Consumption Frequency and Habit
The result from Table 3 and Figure 2 indicated that the frequency of meat consumption varied across study area, most of the respondent consumed meat once per month, 72% (72/100) and also of the once per week and only at holiday were 19% (19/100) and 9% (9/100) respectively. The result of respondent revealed that the meat eating habit in the both raw and cooked type was 75% (75/100), cooked meat eating habit in the study area was 21%(21/100), and the raw meat eating habit was 4%(4/100) (Table 4).
The awareness of the respondents upon the importance of meat was described as meat uses mainly for disease prevention (46%), body building (19%), strength (13%), source of energy (11%) and also in little amount they stated it for the of source of protein (9%) and its part of the holiday (2%) (Table 5, Figure 3).
3.4. General Profile of the Respondents
3.5. Meat preservation methods
3.6. Challenges Meat Availability
consumption. Meat and meat products are sources of high quality protein and
their amino acid composition. They are also major source of iron and some
vitamins in the B group. So, providing, meat consumption as nutrients can
alleviate nutritional deficiencies [2].
5. Conclusion and Recommendations
·
The
livestock production and productivity expansion strategy should be planned and
implemented to relief the low meat consumption pattern/ frequency
·
Awareness
should be raised in the study area community on the zoonotic disease
transmission via raw or undercooked meat
·
Butcher
cooperatives are necessary to decrease the price of meat so as the low income
people could afford to buy the meat and also would increase the meat
consumption pattern in the study area.
Figure 1: Meat preference ranking by species.
Figure 2: Indicates the meat consumption frequency of the
respondents in the study area.
Figure 3: Meat importance
stated by the respondents in the study area.
Figure 4: Challenges of
meat of availability.
Meat preference |
Mirab Abaya (N= 100) |
Preference Rank |
||
Birbir n(%) |
Doshe n(%) |
Total n(%) |
||
Beef |
32(57.14) |
33(75) |
65(65) |
1st |
Mutton |
11(19.64) |
6(13.64) |
17(17) |
3rd |
Chevon |
13(23.21) |
5(11.36) |
18(18) |
2nd |
Total |
56(100) |
44(1000 |
100(100) |
|
Table 1: States the principal meat consumption and preference among respondants in the study area.
Meat obtained |
Mirab Abaya (N= 100) |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Purchased from hotel/restaurant/butchery/abattoir |
49(87.50) |
37(84.09) |
86(86) |
Purchased direct from market |
5(8.93) |
5(11.36) |
10(10) |
Individual house slaughtered |
2(3.57) |
2(4.55) |
4(4) |
Total |
56(100) |
44(1000 |
100(100) |
Table 2: Indicates source of meat from where they got in the study area among the respondents.
Frequency |
Mirab Abaya (N= 100) |
Total n(%) |
|
Birbir n(%) |
Doshe n(%) |
||
Once per week |
13(23.21) |
6(1.64) |
19(19) |
Once per month |
40(71.43) |
32(72.73) |
72(72) |
Only at holiday |
3(5.36) |
6(13.64) |
9(9) |
Total |
56(100) |
44(1000 |
100(100) |
Table 3: Shows the frequency of meat consumption by respondents (%).
Meat eating habit |
Mirab Abaya (N= 100) |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Raw |
3(5.36) |
1(2.27) |
4(4) |
Cooked |
16(28.57) |
5(11.36) |
21(21) |
Both |
37(66.07) |
38(86.36) |
75(75) |
Total |
56(100) |
44(1000 |
100(100) |
Table 4: Elucidates the meat eating habits of the study area.
Meat Importance |
Mirab Abaya (N= 100) |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Protein |
6(10.71) |
3(6.82) |
9(9) |
Energy |
6(10.71) |
5(11.36) |
11(11) |
Disease prevention |
26(46.43) |
20(45.45) |
46(46) |
Strength |
6(10.71) |
7(15.91) |
13(13) |
Build body |
10(17.86) |
9(20.45) |
19(19) |
Part of holiday |
2(3.57) |
0(0) |
2(2) |
Total |
56(100) |
44(1000 |
100(100) |
Table 5: Describes the importance of meat in the study area.
Parameters |
Mirab Abaya(N=100) |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Sex |
|
|
|
Male |
43(76.79) |
38(86.36) |
81(81) |
Female |
13(23.21) |
6(13.64) |
19(19) |
Age |
|
|
|
15-20 years |
3(5.36) |
2(4.55) |
5(5) |
21-30 years |
23(41.07) |
14(31.82) |
37(37) |
Above 30 |
30(53.57) |
28(63.64) |
58(58) |
Education status |
|
|
|
Illiterate |
1(1.79) |
7(15.91) |
8(8) |
Read only |
19(33.93) |
14(31.82) |
33(33) |
Grade 1-6 |
13(23.21) |
7(15.91) |
20(20) |
Grade 6-12 |
16(28.57) |
12(27.27) |
28(28) |
Diploma |
7(12.5) |
4(9.09) |
11(11) |
Job |
|
|
|
Students |
7(12.5) |
3(6.82) |
10(10) |
Farmers |
17(30.36) |
22(50) |
39(39) |
Business man |
20(35.36) |
10(22.73) |
30(30) |
others |
12(21.43) |
9(20.45) |
21(21) |
Total |
56(100) |
44(100) |
100(100) |
Table 6: Illustrates the general profile of the respondent.
Meat Spoilage Prevention |
Mirab Abaya(N= 100) |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Dry by salt |
39(69.64) |
26(59.09) |
65(65) |
Refrigerator |
9(16.07) |
4(9.09) |
13(13) |
Salt and refrigerator |
1(1.79 |
4(9.09) |
5(5) |
Dry without salt |
7(12.50) |
10(22.73) |
10(10) |
Total |
56(100) |
44(1000 |
100(100) |
Table 7: Shows meat preservation methods.
Challenges of meat availability |
N= 100 |
|
|
Birbir n(%) |
Doshe n(%) |
Total n(%) |
|
Fasting |
3(5.36) |
4(9.09) |
7(7) |
Cost/high price |
9(16.07) |
4(9.09) |
13(13) |
Low income |
28(50) |
24(54.55) |
52(52) |
Body fat/Health problem |
5(8.93) |
5(11.36) |
10(10) |
Less meat quality |
7(12.50) |
7(15.91) |
14(14) |
shortage of meat supply |
4(7.14) |
0(0) |
4(4) |
Total |
56(100) |
44(1000 |
100(100) |
Table 8: Challenges for the availability of meat consumption in the study area.
4.
FAO (1998) Food and Agriculture organization of the
united a nation, production year book.
5.
FAO (2002) Supply
utilization account and Food balance.
9.
SNNPRS (2001)
South Nation Nationalities and People Statistics.
10.
Arsham H (2007) Perturbed
matrix in version with application to learner programs simplex method. Applied
mathematics and computation 188: 801-807.
18.
Green Biz (2014)
Meat eating habit to transform the meat industry.