live animal grades specification · 2019-12-02 · table 1 - grading body conformation grade 1...
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DRAFT UGANDA STANDARD
DUS 2156
First Edition 2019-mm-dd
Reference number DUS 2156: 2019
© UNBS 2019
Live animal grades — Specification
DUS 2156: 2019
ii © UNBS 2019 – All rights reserved
Compliance with this standard does not, of itself confer immunity from legal obligations
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application
© UNBS 2019
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The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: +256 414 333 250/1/2/3 Fax: +256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug
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Contents Page
Foreword ............................................................................................................................................................ iv
1 Scope ...................................................................................................................................................... 1
2 Normative references ............................................................................................................................ 1
3 Terms and definitions ........................................................................................................................... 1
4 Grading live animals ............................................................................................................................. 1 4.2 Cattle .............................................................................................................................................................. 2 4.2.1 Categories of cattle according to sex, age, weight and castration status .......................................... 2 4.2.2 Grades: ....................................................................................................................................................... 3 5. Goat: ................................................................................................................................................................ 9 5.1 Categories: .................................................................................................................................................... 9 5.2.1 Grades ...................................................................................................................................................... 10 6 Sheep: ................................................................................................................................................... 14 6.1 Categories: ........................................................................................................................................... 14 6.3 Grades .................................................................................................................................................. 15
Bibliography ...................................................................................................................................................... 20
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Foreword
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-ordinate the elaboration of standards and is
(a) a member of International Organisation for Standardisation (ISO) and
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of key stakeholders including government, academia, consumer groups, private sector and other interested parties.
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and Agriculture, Subcommittee SC 12, Meat, poultry, eggs and their processed products.
This first edition (DUS 2156:2019), which has been technically developed
DRAFT UGANDA STANDARD DUS 2156: 2019
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Live animal grades — Specification
1 Scope
This Draft Uganda Standard specifies requirements and grading of live animals for cattle, goat and sheep for the purpose of slaughtering
2 Normative references
There are no normative references in this document.
3 Terms and definitions
No terms and definitions are listed in this document.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at http://www.iso.org/obp
4 Grading live animals
The animal shall be inspected to be alert and free from disease and defects by the relevant authority thus have a certificate of inspection.
Grading of live animals will be based on the following parameter;
Age, body Conformation, weight, sex, breed and fat cover
4.1 The development and conformation of the body is important in grading of live animals. But the characteristics (frame size, development, and weight) of the different breeds shall be taken in consideration,
The animal may be graded physically following table 1 below
Table 1 - grading body conformation
Grade 1 Excellent Exceptional muscle development, very rounded, wide and very thick, very
rounded rump
Grade 2 Very good Rounded, wide and thick up to the shoulder, rounded rump
Grade 3 Good Good muscle development, well developed thick but less wide at the shoulder,
rump is slightly rounded
Grade 4 Fair Fairly developed/average muscle development – to almost flat, average
thickness to average
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Grade 5 Poor Poor muscle development, poorly developed narrow with bones visible and flat
4.1.1 Breed of the animal
4.1.2 Determine the sex of the animal
4.1.3 Determine the age of the animal;
Aging will be done using the central front teeth.
Animals from 1-2Years (Grade I); 2-4 Years (Grade II); 4-6 Years (Grade III); Above 6 years (Grade IV)
4.1.4 Weigh the animal or estimate the live weight
4.1.5 Observe the animal from both sides, from the front and from the rear.
4.1.6 Palpate the loin in the area of the vertebra lumbar, the brisket, the ribs and the lower part of the flank to detected meat and fat coverage.
4.1.7 Decide the grade of the animal, following your findings and the established criteria.
4.1.8 Mark the animal with the corresponding data.
Example:
The animal presented for grading fulfils the following criteria:
a) Castrated or uncastrated with, 1or 2 pairs of permanent teeth changed, ca. 300 kg live weight
b) Very well body development
c) Moderate fat cover
This animal shall be marked: B1 II
4.2 Cattle
4.2.1 Categories of cattle according to sex, age, weight and castration status
A = Uncastrated males with 1 pair of front teeth replaced (min. weight 300 kg)
B = Uncastrated males with more than 2 pair of front teeth replaced
C = Castrated males with 1 pair of front teeth replaced
D = Castrated males with more than 2 pair of front teeth replaced
F = Females with 1 pair of front teeth replaced (min. weight 200 kg)
G = Females with more than 2 pair of front teeth replaced
External Anatomy of Cattle
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4.2.2 Grades:
The grades shall be made according to the body conformity as in table 2
Table 2 – grading on animal body conformation
Grades Profile Description
1 Convex
Round
Hind leg: very well developed, hipbone not visible tail head not visible, slightly
bumpy.
Loin: Very well developed, backbone not visible
Shoulder: muscle very well developed, bones not visible
Ribs: not visible, well covered with meat and/or fat
Hump and brisket: very well developed
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Grade 1 castrated ox side view
Grade 1 castrated Ox rear view
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Grade 1 Bull side view
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Grade 1 Bull rear view
Grades Profile De scrip tion
2 Straight Hind leg: well developed, hipbone not visible tail head level
Loin: well developed backbone not visible .
Shoulder: well developed,
Ribs: not visible
Hump and brisket: full
Brisket: moderately developed
Grade 2 castrated Ox side view
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Grade 2 castrated Ox rear view
Grades Profile Description
3 Concave curved
inside
Hind leg: moderately developed, hipbone visible tail head slightly raised.
Loin: moderately developed, backbone Slightly visible.
Shoulder: moderately developed, blade slightly visible.
Ribs: slightly visible
Hump and brisket: slack skin
Grade 3 castrated Ox side view
Grade 3 castrated Ox rear view
Grades Profile Description
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4 Highly
Concave
Hind leg: poor developed, hipbone prominent tail head
sticking out
Loin: poor developed backbone visible
Shoulder: poor developed, bone of shoulder visible.
Ribs: highly visible
hump and brisket: skin fold very small
Grade 4 castrated Ox side view
Grade 4 castrated Ox rear view
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4.3 Fat cover development:
The grades are being made according to the body fat cover as in table 3
Table 3 – grading on animal fat cover
Fat grade Description
1 No fat development, some muscle visible (semi tendemosus, biceps
femoris, quatriceps femoris), no fat could be detected by palpation, hump development moderate.
2 Moderate fat cover. Fat palpable at the flank and brisket, hump well developed
3 well-developed fat cover. Fat palpable at the flank, ribs and loin, visible at the brisket. Hump full
5. Goat:
5.1 Categories:
A= Young male and female goats below eight months
B= un castrated male with live weight below 20kg
C=un castrated male with LW (live weight) 20kg and above
D= castrated males with LW (live weight) below 20kg
E= Castrated males LW (live weight) 20kg and above
F = Female goats above 8months of LW (live weight) below 20kg
G= female goats above 8 months with LW (live weight) 20kg and above
(a) Uncastrated Male (Grade 1)
(b) Castrated Male (Grade 2)
(c) Female (Grade 3)
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External Anatomy of Goat
5.2.1 Grades
The grades shall be made according to the body conformity as in table 4
Table 4 – grading on animal body conformation
Grades Profile Description
1 Round
Convex
Hind leg: muscle very well developed, like semi tendemosus, biceps femoris,
quatriceps femoris, tail head level
Loin: wide and very well developed up to the shoulder region backbone not
visible
Shoulder: very well developed, blade bone not visible
Ribs: not visible
Brisket: well developed, covered with meat and/or fat
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Grade 1 castrated goat side view
Grade 1 castrated goat rear view
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Grades Profile Description
2 Straight Hind leg: moderately developed, tail head level
Loin: moderately developed, backbone slightly visible
Shoulder: moderately developed, blade bone slightly visible
Ribs: not visible, moderate meat cover
Brisket: moderately developed
Grade 2 uncastrated goat side view
Grade 2 uncastrated rear view
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Grades Profile Description
3 Concave curved
inside
Hind quarter: poor developed tail head slightly raised, bone visible
Loin: poor developed, backbone visible
Shoulder: Poor developed, bones visible
Ribs: visible
Brisket: Poor developed
Grade 3 castrated goat side view
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Grade 3 castrated goat rear view
5.2.2 Fat cover development
The grades shall be made according to the body fat cover as in table 5
Table 5 – grading on animal body fat cover
Fat grade Description
1 No fat development. No fat could be seen or detected by palpation, belly not bulged (pronounced)
2 Moderate fat cover. Fat palpable at the flank, visible at the brisket, belly bulged (could be due to overfeeding )
3 Well developed fat cover. Fat palpable at the flank, ribs and loin, visible at the brisket. Belly full.(shall not be due to overfeeding )
6 Sheep:
6.1 Categories:
A = Young lambs, male and female, age under eight month
B = Uncastrated males, live weight below 25 kg
C = Uncastrated males, live weight more than 25 kg
D = Castrated males, live weight below 25 kg
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E = Castrated males, live weight more than 25
External Anatomy of sheep
6.3 Grades
The grades shall be made according to the body conformity as in table 6
Table 6 – grading on animal body conformation
Grades Profile Description
1 Round Convex Hind leg: very well developed, tail head level
Loin: wide and very well developed up to the shoulder region backbone covered with
meat and fat palpation)
Shoulder: very well developed, blade bone cannot been felt on pressing with fingers
Ribs: well covered with meat and/or fat (palpation)
Brisket: full and very well developed.
Tail : well developed fat deposit
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Grade 1 uncastrated sheep side view
Grade 1 uncastrated sheep rear view
Grades Profile Description
2 Straight Hind leg: moderately developed, tail head level
Loin: moderately developed, bade bone can be detected on pressing with fingers.
Shoulder: moderately developed, blade bone can be detected on pressing with
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fingers.
Ribs: not visible, can be detected.
Brisket: moderately developed
Tail: moderately developed fat deposit
Grade 2 uncastrated sheep side view
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Grade 2 uncastrated sheep rear view
6.4 Fat cover development
The grades shall be made according to the body fat cover as in table 7
Table 7 – grading on animal body fat cover
Fat grade Description
1 No fat development. No fat could be seen or detected by palpation, belly not bulged (pronounced)
2 Moderate fat cover. Fat palpable at the flank, visible at the brisket, belly bulged (could be due to
overfeeding )
3 Well developed fat cover. Fat palpable at the flank, rips and loin, visible at the brisket. Belly full.(shall not
be due to overfeeding )
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Bibliography
[1] ES 2789:2012, Ethiopian standard, Grading live animals and carcass
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Certification marking
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.
DUS 2156: 2019
ICS 67.120.10
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