Animal Byproducts Utilization & Abattoir Design

VPP 803: Abattoir design, mgt &
bye-product utilization
Bashiru Garba
Outline
◦ Animal by-products utilization
◦ Abattoir design
Animal by-products
 Meat and meat products form an important
segment of the human diet.
 Over the last 20 years, the demand for meat
and meat products has increased in many

parts of the world.
 The process of converting livestock to meat
in abattoirs usually generates a lot of by-

product.
 By-products has been reported to account for
about 10% to 15%.

Animal by-products
 Basically, animal by-products include all parts
of a live animal that are not part of the
dressed carcass.
Animal by-products
 Liver, heart, rumen contents, kidney, blood, fats,
spleen and meat trimmings.
Animal by-products
 Undigested ruminal contents
Classification of by-products
 Edible
◦ kidneys, brain, liver, heart, tongue, ox tail, intestinal
tract, gut and pancreas.
 Inedible
◦ Dead animals at slaughter, condemned meat parts,
ears, lips, snout (pig carcass), teeth, foetus, gall
bladder, trimmings, hooves, horns, hair, bristles, hide,
skin, dew claws.
 Classification is based on customs and economic
conditions of countries.
◦ Purchasing power, food habit, religion, and customs of
consumers.
Animal by-products in food and non-
food preparations
Food animal by-products Non-food animal by-products
Hide/skin; Hide/skin trimmings Leather, collagen sheets, Glue
Bones Bone meal, gelatin, bone protein
Bristles Brushes
Wool Warm garments
Feathers Feather meal, decorative items
Blood Blood meal, albumen, haemoglobin, serum, plasma, fibrin
Intestine Sausage casings, instrument strings, surgical sutures, tennis racket
Horns Keratin, artefacts
Hooves Keratin, hoof meal, neat's foot oil
Intestinal contents Manure
Condemned offal, meat, carcass Meat cum bone meal, offal meal
Pancreas Insulin
Lung Heparin
Liver Liver extract
Edible offal (lung, liver, spleen) Pet foods
Stomach Trips
Adrenal gland Adrenalin
Brain Cerebrocides, cholesterol
Fat (tallow, lard) Soap industry, textile industry
Poultry by-products
 By-products from production phase
◦ Litter, and manure/droppings.
 By-products from the hatchery
◦ Shells of hatched eggs, dead embryos and dead
chicks.
 By-products from processing plant
◦ Blood, feathers, offal (feet, head and intestinal
tract), condemned birds etc.
Benefits from utilization of animal by-products
 Improved environmental sanitation.

◦ Attracts scavengers; decompose and produce odour; source of contamination
for meat.
 Healthier and more productive livestock and improved soil fertility.
◦ Blood & bone meal are nutritious.
 Development of secondary rural industries.
◦ Hides & skin for leather; soap from tallow/fat.
 Price structure of meat.
◦ Blood, bone, fat, hide, skin, intestine, stomach content etc., can fetch money.
 Creation of new employment.
◦ Conversion of waste into useful products creates new employment and skills.
Basic factors and requirements in abattoir
and slaughter house design
 Layout
 The layout must be designed such that the production process moves in one direction
without any crossflow of products (from dirty areas to clean).
 Location
◦ Located in an area which is reasonably free from objectionable odours, smoke
and dust; elevated land; separated from residential buildings.
 Lairage
◦ Lairage shall be constructed and maintained so as to provide protection from
unfavourable climatic conditions; floors shall be well drained and not slippery.
 Slaughter hall
◦ Stunning area
◦ Bleeding area
◦ Hoisting area
◦ Flaying section
◦ Evisceration area
◦ Carcass splitting
◦ Inspection facilities
◦ Carcass chilling area
 Hides/skins room
◦ A separate room outside the slaughter house for storage of the
hides/skins.
 Offal room
◦ A separate room for emptying and cleaning of stomachs and
intestines
 Retention room
◦ Condemned as unfit for human consumption
 Laboratory
◦ A laboratory within the premises.
 Disposal of wastes & condemned meat
◦ Suitable and sufficient facilities shall be provided for the disposal of waste.
 Sanitation facilities
◦ Appropriately located toilet and changing rooms
 Supply of water
◦ Adequate supply of potable water
 Emergency slaughter house
◦ Appropriate facility shall be provided for the emergency slaughter of animals.
 Post mortem room
◦ Room for conducting post mortem examination of animal arriving dead at the
slaughter house or dies at the lairage.
 Veterinary offices
◦ There shall be suitable and sufficient office facilities.
 Safety requirement
◦ Adequate fire-fighting equipment and related appliances for occupational safety.

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VPP 803: Abattoir design, mgt &

and meat products has increased in many

in abattoirs usually generates a lot of by-

about 10% to 15%.

 Improved environmental sanitation.

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