2025/09/16 by Woldegebriel, Daniel Kiros, Moges, Negasi, Gebremariam, Tikabo +1
#Beef cattle #fattening cattle management #western Tigray
paper · doi:10.71624/zjgx2f60
The study was aimed to investigate beef cattle husbandry and fattening practices in small and large scale fattening units in Kafta Humera district, Ethiopia. A total of 159 cattle fatteners were randomly selected from six tabias of the district. Data were collected on husbandry, fattening practices and other relevant information through household interviews, document reviews. Data were analyzed using proper statistical tools. Almost all the producers (98.5%) use local cattle for fattening activity. Fattening cattle are sourced from market (83%) and own herd (17%). Most farmers use intact oxen (93%), while some use castrated oxen (7%). Majority farms fatten once (78%), some twice (21%) and rare three times (1%) per year with no variation between small and large fattening units. Body condition (71%), feeding length (21%) and anticipated selling price (8%) are the determinant factors for terminating fattening finishing period in that order. Almost all farms practice stall feeding (99.6%), while few farms employ free grazing (0.4%). Sorghum stover and sesame residues are utilized as basal diet and supplemented with traditional sesame oil cakes and Hatela (residues of local brewery). Tap water (94%) and rivers (6%) serve as source of drinking water for fattening cattle. Majority farms (62%) faced animal health problems. Anthrax, blackleg, pasteurollosis, FMD (foot and mouth disease) and lumpy skin diseases were identified as the major diseases of cattle. There is a need to design and implement proper scientific fattening practices to enhance meat animal productivity. This calls for formulating and implementing appropriate research and development interventions.