1. UNIVERSITY OF SARGODHA

   DEPARTMENT OF ANIMAL SCIENCES, COLLEGE OF AGRICULTURE

   ______________________________________________________________________________

   COURSE OUTLINE                                                                                                  SPRING 2020

                 Course Title: PRINCIPLES OF MEAT PRODUCTION

                 Course Code: LM-402

   Credit Hours: 3(2-1)

   Instructor: Dr. Nasir Ali Tauqir

                Email: [email protected]

    

   DESCRIPTION & OBJECTIVES

2. To highlight current situation of the meat production and demand
3. To give knowledge about meat production and processing.
4. To provide knowledge about meat hygiene and meat quality
5. Feeding and breeding Management of meat animals.
6. Train students in slaughter house management and making feasibility report.
7. Body scoring and condition of animals for slaughter.

FINAL NOTE: The instructions above mentioned in italics and red color are for guidance only. Remove them while completing this course outline template. Your final course outline document should be in black color.

Note: You can reserve one week for sessional or mid-term exam, and if you wish, one week for student presentations of the assigned research project.

State here the prerequisites of the assigned research project, including term paper or lab assignment, etc.

Write here the distribution of the marks. You can choose any or all from below for the purpose.

Sessional: 08

Mid-term: 12

Final Exam: 20

Practical: 20

Following items are mandatory:

80% class attendance. Maintenance of Practical Copy. Participation in all practical performances or class activities.

Reference material.

Muhammad Sohaib and Faraz Jamil. 2017. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review. Korean J. Food Sci. An. 37(3): 329 -341. Randhawa1, A. A.  H. Magsi and A. H. Shah. 2018.Growth Performance of Meat Production and Export in Pakistan: An analysis. J. Anim. Plant Sci. 28(3): Page: 883-888. Wikipedia, breeds of cattle. 30 Best Cow Breeds for Meat and Milk You'll Want to Know About. https://morningchores.com/cow-breeds/   Institute of Agriculture and Natural Resources Animal science, University of Nebraska–Lincoln. https://animalscience.unl.edu/meats-terms-glossary. Veal – Wikipedia. Food and Agriculture Organization of the United Nations
Rome, © FAO 1991. Guidelines for slaughtering, meat cutting and further processing. South Dakota State University Livestock Judging Manual https://afs.ca.uky.edu/4h-youth/meat-animal/livestock-judging. Sajjad khan, M. Zia-ur rehman , Muqarrab A. Khan and Sohail Ahmad.  2008. Genetic resources and diversity in Pakistani cattle. Pakistan Vet. J, 28(2): 95-102. Ijaz Ahmad, Muhammad Fiaz, Muhammad Nauman Manzoo3, Tanveer Ahmad, Muhammad Yaqoob and Ik Hwan Jo. 2013. Comparative Growth Performance of Calves of Different Cattle Breeds Under a Feedlot Fattening System. Journal of Animal Science and Technology, 55(6) 539- 543. Ana Guerrero, Maribel Velandia Valero , Mari Mar Campo and Carlos Sañudo. 2013.  Some factors that affect ruminant meat quality: from the farm to the fork. Review. Acta Scientiarum. Animal Sciences. Maringá, v. 35, n. 4, p. 335-347. Tatum. J. D. 2006. Pre-Harvest Cattle Management Practices for Enhancing Beef Tenderness. Department of Animal Sciences Colorado State University. Copyright © 2006 Cattlemen’s Beef Board .U.S.A. Palmer J. Holden and Wesley Patterson Garrigus. 2018. Livestock farming, Encyclopædia Britannica, Encyclopædia Britannica, inc. April 19, 2018. .

Theory
Development of meat industry in Pakistan; important mutton, beef and dual purpose breeds;
meat terminology; system of meat animal production; breeding and feeding management; veal
and dairy beef; species-wise off take rate carcass evaluation; cuts and meat grades; feed
additives to enhanced growth and fattening; growth rate and fattening potential of indigenous
livestock breeds; factor affecting carcass and meat quality; pre-slaughter changes in carcass;
spoilage of meat; hygienic meat production; meat storage and preservation; buffalo and camel
as beef animals; marketing of meat animals and meat; economics of meat production; meat
byproducts; feasibility reports; modern slaughter houses.

Practical
Body conformation of beef/meat animals; dressing percentage; carcass composition and cuts;
judging meat animals; condition scoring of meat animals; preparing animals for slaughter
house; scoring of carcass conformation and fatness; humane handling and animal welfare;
slaughter house management; practical tips for housing and feeding of meat animals; design
of modern slaughter house; visit to slaughter house and feedlots.

Ensminger, M.E. 1990. Beef Cattle Science. The Interstate Printers, Daville, Illinois, USA. Gracey, J. F. and R. J. Huey. 1999. Meat Hygiene. W. B. Saunders Comp. Ltd. London. UK. Herenda, D. Chambers, G.P. Ettriqui, A P Seneviratna and T. J. P. Dasilva. 1994. Manual on meat production inspection for developing countries. FAO. Rome. Italy. Hill, D. 190. Cattle and beef production in the tropics. ELBS (ED), Longman,
Singapore. Lawre, R.A. 1991. Meat science 5th edition paragon press oxford press, UK. Phillips, C, J. C. 2001. Principle of cattle production. CABI Publishing, CAB
international Wallingford, Oxon, UK. Romans, J.R. W.J Costello, C.W. Carlson, M.L. Greaser and K.W. Jones. 1994. The meat we eat. Interstate publisher Inc., Danville, IL. Warriss,  P. D. 2000.  Meat Science: An intro text. CABI Publishing. Wallingford, UK. David D. Briske Editor. 2017.Rangeland Systems Processes, Management and Challenges. Springer Series on Environmental Management. Phillips, C.J.C. 2001. Principles of Cattle Production. CAB International. Hu. H. , Wai-Kit, Nip Robert, W. Rogers, Owen A. Young, editors. Meat Science and Applications, Chapter 3 &4. Copyright © 2001 by Marcel Dekker, Inc. USA. Hasnain, H.U. R.H. Usmani .2006. Livestock of Pakistan. Livestock Foundation
Islamabad. http://www.infoga8.com/