Non-conventional farming: Livestock & protein production for food security

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1 Non-conventional farming: Livestock & protein production for food security Voster Muchenje & Yonela Z. Njisane Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa Zambia Science Conference Researchers Symposium Avani Victoria Falls Resort, Livingstone, Zambia November, 2017

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3 DST/NRF SARChI Chair in Meat Science: Genomics to Nutriomics Research - benefit commercial and communal farmers, and the meat industry globally Conservation and animal welfare Meat quality, shelf-life and processed products Pre-harvest quality determinants Quality attributes of meat from novel species

4 Farm to fork Farm Procedures Fork Formal meat production system Transport Abattoir Processing Slaughtering Muscle & Offal Dressing Inspection Carcass-classification Distribution Processing Packaging Bio preservatives Marketing Physical quality Microbial quality Eating quality Nutritional quality Structural and Textural quality Biochemical quality Consumer perception Livestock Species Informal meat production system

5 Meat production and value chain Meat production value chain Animal Welfare Slaughter Process Abattoir Lairage Transportation Farm Pre-slaughter Stunning; Evisceration; Exsanguination Markets; Transportation and keeping conditions Conditions; Duration; Grouping; Stocking density Storage; Deboning; packaging; Meat products On/off Loading; Distance; stocking density; Duration Laws & Regulations; Systems according to species Husbandry; Nutrition; Production System; Species; Breed; Sex Skinning; dentition; Offal removal; Carcass cleaning Distribution Processing Inspection & Classification Carcass Dressing Post-slaughter Meat Production Value and Supply Chain Hygiene and Safety

6 Innovative research on production and adaptation Breed-based research and meat science -The Nguni Cattle Project

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8 Nutrition Lifeworld Politicaleconomy Sociodemographic Geospatial Agroclimatic Processing & Packaging Food Production Distribution & Retail Adapted from Sobal et al, 1998)

9 The state of Food Security in Africa With the predicted increase in population growth, there will be more mouths to feed in years to come (Charles et al., 2010) The most affected regions are in the developing world (Africa included) Unable to supply adequate and nutritious food to its inhabitants Sub-Saharan Africa has the highest prevalence of undernourishment (FAO et al., 2014) Modest progress in recent years was reported However, FAO et al. (2017) reported that the situation has worsened in some parts This has negative implications on health, growth and development of humans Threatening the future of Africa Contributing Factors Drought: Limited water sources Crops and Animals dying Competition for resources Political instability Economic problems Poverty Wars and Natural disasters: Environmental and infrastructure destruction Job losses Death (bread-winners)

10 Dietary Triangle Food security when all people at all times have access to sufficient, safe and nutritious food to maintain a healthy and active life

11 Intervention through livestock Production Livestock edible products provide nutrient dense foods Great potential to alleviate hunger and improve nutrient supply in human diets Animal protein sources are rich in essential nutrients and are a critical component of a balanced diet, with some health benefits Meat Concentrated protein source High quality and digestibility Essential amino acids & Fatty acids Lysine, Linoleic and linolenic (CLA) Vitamins: A, B-complex, appreciable amounts of D, E & K Minerals: iron, copper, zinc & manganese Milk Rich in bone-building nutrients Protein Essential amino acids Vitamins: D, B12 Minerals: Calcium, potassium, phosphorus, magnesium & zinc These products can still have some negative impacts Eggs Source of high-quality protein Vitamins: B2, D, Minerals: selenium, phosphorus Choline Antioxidants: Lutein and zeaxanthin There is a pressing need to identify, promote and develop other sustainable means for enhancing food and nutrient production

12 Non-conventional livestock farming Possible solution to the problem at hand Use of traditional and natural means that have not been commercialised Promote climate resilient livestock and feed sources Varies from country to country Promotes diversity and specialisation maximize performance and reduce costs Potential for economic growth (exports) Creates eco-tourism opportunities Potential to improve response to climate change Potential to alleviate food insecurity Game/Wildlife ranching Most common in South Africa Use of natural additives to enhance the quality of the feed and animal performance, thus product quality Use of ethno-veterinary medicine instead of commercial products There is need to keep up with the changing trends in the livestock and food production industry, considering available resources and population demands, as well as come up with innovations to meet such

13 Non-conventional Meat species Fallow deer Springbok Blesbok Eland Black wildebeest Zebra Warthog Smoothhound shark Guinea fowl Ostrich Village chickens Goose

14 Non-conventional Milk and Egg species Goats Village hens Other than cow milk, goat milk is also used some in communal area of S.A. Ostrich Goose Nguni cows Not a typical dairy breed

15 Non-conventional feed sources/additives (Plants) Tobacco Acacia Karroo Moringa Oleifera Canola Elephantorrhiza elephantina Aloe Ferox More medicinal than nutritive

16 Non-conventional feed sources/additives (Insects) Mopane worms Earthworm Tenebrio molitor larvae Black Soldier fly larvae

17 Sex and breed affected plasma glucose, lactate, cortisol, meat quality but not muscle glycolytic potential of Dorper and Merino lambs Stempa et al., 2016 in Animal Production Science Stempa et al. Review in Meat Science

18 The effects of distance, lairage duration and animalrelated factors on pre-slaughter stress indicators, carcass characteristics, HSP, microstructure and technological properties of beef Chulayo, A. Y. & Muchenje V Activities of some stress enzymes as indicators of slaughter cattle welfare and their relationship with physic-chemical characteristics of beef. Animal. In Press Dr Chulayo A. Y Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa Chulayo, A. Y and Muchenje V The effect of animal class, genotype and sex on the nanostructure of beef and meat quality. South African Journal of Science, 112: Chulayo, A. Y., Bradley, G. and Muchenje, V Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality on cattle. Meat Science, 117: Chulayo and Muchenje, V A balanced perspective on animal welfare for improved meat and meat products: A review. South African Journal of Animal Science 45:

19 Research: Feed manipulation to enhance animal performance Effect of dietary inclusion of Moringa oleifera Lam leaf meal on feed conversion efficiency, meat quality, fatty acid composition, shelf life and consumer health-related perceptions of pork The potential of Eisenia foetia earthworm meal as a protein source and its effects on growth performance and carcass meat characteristics of broiler chickens Management practices, milk quality, haemato-chemical biomarkers of free ranging pregnant goats from three genotypes and linear body measurements of their respective kids Effects of production systems and canola meal supplementation on carcass and meat quality characteristics of spent laying hens Potential effects of Elephantorrhiza elephantina leaf meal on goat growth performance, nutrient digestibility, gut integrity, antioxidant activity, offal and chevon quality The effect of Solaris tobacco (Nicotiana tabacum L.) oil cake as a protein source for broiler chickens and its effect on growth performance, organ weight and ph, tibia bone and meat characteristics

20 Research: Assessing the quality of non-conventional meat Development and characterization of a dry-fermented (salami) product using different game species Physicochemical, lipid oxidation, fatty acids, sensory characteristics and consumer acceptance of warthog cabanossi produced with pork and fat-tailed sheep back fat Sensory, consumer and shelf-life evaluation of zebra droëwors made with different levels of fat Nutritional profiling and comparison of the physicochemical properties and ageing of Blesbok (Damaliscus pygargus phillipsi) muscles Muscle type and physical treatments on mass transfers, physical-chemical and textural properties of South African traditional biltong Flock Dynamics, Creatine Kinase Levels, Meat Quality and Sensory Evaluation of Traditionally Slaughtered Village Chickens

21 Developing functional meat products to health benefits Highly nutritious Antioxidant Antimicrobial Processed meat is classified as carcinogenic to humans (Group 1) -International Agency for Research on Cancer (IARC) & WHO Bouvard et al.(2015) - Lancet Oncology, Moringa oleifera Droëwors processing Collaborations : UFH, US, CIRAD-QualiSud, F SAGRI

22 Towards the future Project Managing excessive wild animal populations through the supply of game meat in local surrounding communities Motivation By bringing back sustainable utilisation management tools to reduce wild animal population numbers, game meat and other unused products sold to surrounding local communities can contribute towards food security, the acceptance of and understanding wildlife, and the shared benefits gained from sustainable utilisation has potential in alleviating poaching problems faced by game farmers. Objective To determine the perceptions of surrounding local communities towards game reserves, with the consideration towards the supply of game meat. Newly awarded dtithrip Grant Focus: Wildlife Ranching Co-hosts: University of Fort Hare & Stellenbosch University Industry partner: Wildlife S.A. Period: 3 year funding/phase Research: various projects within the main theme

23 Conflicts and Acceptability A foreign concept to the modern consumer Urbanization Marketing strategy and target consumer? Pricing vs accessibility? Sustainability (feasibility)? Through non-conventional production, humans can be exposed to: Foodborne pathogens (through wildlife species) Potential carriers of zoonotic diseases Meat Safety Act 2000 not applicable at slaughter Bird flue outbreaks Free ranging birds (chicken, duck, Ostrich, etc.) are more susceptible Plant residues in animal products Traceable impacts in humans? Allergens Toxicity

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25 Balanced diets in food systems: emerging trends and challenges for human health and wellbeing Aims to contribute to the pool of epidemiological evidence surrounding nutrition, human health and the multi-faceted, interrelated influential factors impacting on these 25

26 South African Journal of Animal Science Special Issue: Golden innovations for sustainable animal agriculture

27 SASAS BRONZE MEDAL Z. Soji. & V. Muchenje # Effect of genotype and age on some quality characteristics of beef carcasses subjected to the South African classification system, Meat Science, 117: Z. Soji, D. Chikwanda, A. T. Chikwanda, I.F. Jaja, B. Mushonga & V. Muchenje # Relevance of the formal red meat classification system to the South African informal livestock sector. South African Journal of Animal Science, 45 (3) Z. Soji, S. P. Mabusela & V. Muchenje # The associations between animal traits, carcass classification and carcass traits in a selected high throughput abattoir in the Eastern Cape Province, South Africa, South African Journal of Animal Science, 45 (3) I wonder how s the quality of this meat Z. Soji. & V. Muchenje. Should the South African red meat classification system be revised or maintained?: A review, South African Journal of Animal Science

28 Conclusions & Recommendations Promotion of non-conventional production methods has a potential to increase yields, reduce costs, improve response to climate change, as well as contribute towards food security However, some precautions need to be taken as we venture into this avenue, for consumer safety Prioritizing research in these areas and the safety of these methods needs to be done and validated in order to encourage their acceptability in the communities and the industry at large

29 Acknowledgements