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ANALYSIS OF FACTORS AFFECTING DEMAND OF PORK CONSUMPTION IN VINH CITY, NGHE AN PROVINCE

Do Truong Lam, Tran The Cuong, Nguyen Thi Thu Huyen, Vu Khac Xuan, Nguyen Anh Duc

Received: 07-05-2013 / Accepted: 28-06-2013
Demand for pork consumption is highly fluctuated and depended on many factors. Thus, the estimation and analysis of factors affecting pork demand would contribute to stabilize the market for pork in particular and the whole market for consumption goods. The study used econometrics model and ANOVA analysis to analyze key factors affecting the demand for pork consumption in Vinh city, Nghe An province. Results showed that key factors such as price of pork meat, fish, and chicken, as well as real income of household have affected to the demand for pork consumption. On the other hand, some factors such as price of beef, personal background of consumers (like source of income, age, gender, and current living place of household) do not have any effect on the demand (of pork). In order to stabilize the market for pork, some measures are required such as controlling the supply of pork meat, developing the retail system (for pork), and planning for pig production in associated with poultry and fish production.
Effects of Application of Good Hygiene Practice (GHP)in Pork Delivery on Food Hygiene and Safety of Pork

Pham Thi Thanh Thao, Nguyen Xuan Trach, Pham Kim Dang

Received: 28-10-2019 / Accepted: 08-01-2020
Food hygiene and safety (FHS) is always one of the top consumer concerns when choosing food, including fresh pork. However, the system of quality and food safety management has been poorly applied in pork delivery in Vietnam. This research aimed to assess effects on FHS of pork of application of good hygiene practice (GHP). The studywas designed following the model of the intervention-control clinical trial, using10 traditional markets. The chosen markets were randomly divided into two groups: the GHP group with 5 markets to apply GHP, whereas the non-GHP group with the other 5 markets to sell pork as before. At the beginning and end of the study, awareness and practice of FHS of the butchers were assessed through the interview using semi-structured questionnaires; at the same time the levels of microbial contamination of pork, equipment, and water were evaluated with sample analyses. It was found that application of GHP significantly improved awareness of pork hygiene and right practices for personal hygiene of butchers and reduced microbial contamination on the fresh pork, equipment, and water.
Estimating Consumers’ Willingness - to- Pay for Safe Pork Products in Gia Lam District

Le Thanh Ha, Do Quang Giam, Tran Quang Trung

Received: 26-04-2021 / Accepted: 15-06-2021
The study evaluated consumers' willingness to accept prices for safe pork in Gia Lam district by comparing and applying two models (Multinomimal logit regression - MNL and Order logit regression - OLR) to estimate the factors affecting price willingness. Using the Cluster Convenient sampling, the research surveyed 90 consumers about the willingness to accept prices of consumers in Gia Lam district. The willingness to pay for safe pork in Gia Lam district was significant with the large proportion to pay at 20% or 30% higher price than for conventional pork. Both the MNL and OLR models were significant when explaining the willingness to pay for pork in a case study in Gia Lam. According to the estimation results of the MNL model, at the price of 20% compared to conventional pork, we found some statistically significant factors that affected the willingness to pay for pork are age and educational level, income of respondents. At the price of 30% higher than the conventional meat, statistically significant factors were age, belief in food -safety and awareness of health; at a price of 50% higher than conventional pork, statistically significant factors are education, belief in food -safety and awareness of health, gender, age, income, education. The OLR model estimated results showed that variables including gender, age, occupation, income, education, belief in food -safety and awareness of health were statistically significant. Evaluating the predictive accuracy of the two models showed that the MNL model has higher accuracy than the OLR model.
Food Hygiene and Safety in the Pork Delivery System in Lam Dong Province

Pham Thi Thanh Thao, Nguyen Xuan Trach, Pham Kim Dang

Received: 16-01-2018 / Accepted: 12-03-2018
The current situation of food hygiene and safety in fresh pork as well as the causes of microbial contamination at 31 traditional markets in three representative districts of Lam Dong Province (Bao Loc city, Lam Ha and Duc Trong districts)were investigatedthrough interviewingbutchersand sample tests. The resultsshowed that the contamination rate by E. coliin pork was found at 11.11% and 66.67% at the centralized and residential markets, respectively. The contaminationrate of Salmonellain pork collectedfrom residential marketswas 27.27%whileno Salmonellawas found in the samples fromthe centralized market. Coliformscontamination in water was found at 77.27% and 81.48% with both types of markets, respectively. Tools (knives and cutting boards) usedin the butcher shop didnot meet the requirements forsanitation in terms oftotal aerobic bacteria and Enterobacteriaceaein both types of markets. However, the residues of chloramphenicol, tylosin, tetracycline, clenbuterol, and salbutamol were not found in the pork sold at both types of markets.
Public Service Solutions for the Development of Pork Value Chain in Hanoi

Ta Van Tuong, Do Kim Chung

Received: 01-01-2019 / Accepted: 15-05-2019
The objective is to assess the situation and propose solutions to provide public services for the development of pork value chain in Hanoi, Surveys were conducted with 150 providers and300 receivers of public services for pork value chain development in Hanoi. The study conducted surveys through questionnaires and in-depth interviews with agents and unit representatives. It was found that the public services for pork value chain development were provided by state management offices, state service providers and private sector. However, there were overlaps among public services; state service providers play both roles of players and referee and highly concentrated in prior-checking in public service provision. Service fees were low but the costs for accessing the services were high. All the services were provided in a mode of direct meeting at the offices, no service was provided on-line. Virtually, customers were not highly satisfied with the public services theygot. In oder to improve public service provision, there is a need to change viewpoints on sector state management, moving from prior-checking to post-productcontrolling, from instructing toenabling a strong participation of public and privatesectors, applyingaprice-basedmechanism in thepublic service provision, flexible application of bothtraditional and online service provision modes, upgrading knowledge, skills and attitude of service,andstrong dissemination of public services to customers involved in theporkvalue chain.
Development of Pig Farming for Porkin Thanh Hoa Province

Pham Xuan Thanh, Luong Thi Dan, Mai Thanh Cuc

Received: 03-06-2014 / Accepted: 08-09-2014
Pig farming for pork or pork productionis an important industry of the agricultural sector in Thanh Hoa province. In recent years, thanks to well management of local governments, pig rearing in the province has gradually developed; nevertheless, it is not really sustainable. Data gathered from statistical reports, especially from published statistical data on pig farming in general and pig farming for pork in particular were analyzedto evaluate the status and advantages anddisadvantages of pork production in the province. Some solutions for future pork production were recommended..
Relationship among pH, Driploss and Colour of Pork

Do Vo Anh Khoa

Received: 29-03-2012 / Accepted: 12-06-2012
Studying on relationship among pH, driploss and colour of pork post-mortem revealed signicant difference for pH value, colour and driploss of ham and loin at time points 45min, 6h, 12h, 24h, 36h, 48h, 60h and 72h post-mortem (p=0,00). Along storage time at 4oC, reduction of pH and increment of driploss level leading to decrease of pork colour were recorded. Drip loss was significantly correlated with pH and colour of loin at 24h (R2 = 0,61) and 36h (R2 = 0,69) post-mortem (P<0,01). Results implied that loin and ham should be consumed within 24h after slaughtering.
Potential Application of Lycopene Extract from Tomato Waste for Pork Meat Preservation

Tran Thi Dinh, Nguyen Thi Hoang Lan, Nguyen Thi Quyen, Tran Thi Nhung, Nguyen Ngoc Cuong

Received: 23-04-2018 / Accepted: 28-05-2018
The objective of this research was to study the effect of lycopene extracted from tomato waste on quality attributes such as pH, H2S, NH3, peroxide value, and total aerobic microorganisms of raw pork meat during preservation. The raw lean meat was sprayed with the lycopene solution of 0.1% and 0.3 % at 5 ml per 100g meat, then stored at 5±10C. The results showed that the lycopene extracted from tomato waste prolongedthe shelf life of lean meat during cold storage for 6 and 9 days at concentration of 0.1% and 0.3%,respectively. The supplement of lycopene to pork meat not only prolongs its shelf life but also provides human diet ofantioxidant sources.
Potential Risk Factors of Salmonella spp.Contamination ofPork SoldatRetail Markets in Gia Lam District, Ha Noi

Cam Thi Thu Ha, Pham Hong Ngan

Received: 20-10-2015 / Accepted: 17-07-2016
Salmonella is one of the most common bacteria causing foodborne diseases in human. The objective of this study was to determine the prevalence of Salmonella in pork sold atretail markets in Gia Lam district of Ha Noi andto identify some potential risk factors of Salmonella contamination in pork. The resultsshowed that the prevalence of Salmonella was 34.4%. Wooden table, lack ofmeat inspection, and poor knowledge of sellers about food safety were identified as potential risk factors of Salmonellacontamination in pork. These results could be used as a reference for future interventions to improve the conditions of food hygiene and safetyat the retail markets in Hanoi city.
The Study on Marketing Actors of Distributional Channel of Pork Products in Nghe AnProvince

Pham Thi Tan, Pham Van Hung

Received: 20-07-2013 / Accepted: 22-09-2013
The share of agricultural GDP of the total GDP of Nghe An Province is relatively high. Agriculture plays a decisive role in the stablization and development of the province. Furthermore, the added value of livestock sector has a tendency to grow faster than that of cultivation; this is in accordance with the general trend of the social economic development and the target of economic structure of Nghe An. This study was conducted in order to recommend economic policy in the coming years for the agricultural production, especially livestock and pig sectors of Nghe An. The research findings indicated that major marketing actors play an important role in the process of production and distribution of pork products. Among the actors, producers face relatively high risk while slaughters and retailers have a high benefit in comparison with other actors. A set of measures should be taken for improvement of distribution channels of pork in Nghe An.
Antibiotic Resistance and Production of Extended Spectrum β-lactamase (ESBL) of SalmonellaIsolated from Pork and Chicken Meat in Local Markets of Soc Son District, Ha Noi

Cam Thi Thu Ha, Hoang Minh Duc, Pham Hong Ngan

Received: 10-08-2023 / Accepted: 20-11-2023
This study was conducted to identify anti-biotic resistance profile and ESBL- encoding genes of the Salmonellaisolates from one hundred meat samples (50 chicken and 50 pork samples) randomly collected in local markets in Soc Son district, Ha Noi. The results showed that Salmonellawere detected in 41.0% samples, of which 42.0% of chicken samples and 40.0% of pork samples were positive for Salmonella. The isolates exhibited highly resistance to tetracycline (97.56%), flofenicol (78.05%) and ampicillin (63.41%), but low resistance to ceftazidime (7.32%), ciprofloxacin (7.32%). However, all isolates were susceptible to meropenem and colistin. Notably, 68.29% of Salmonellaisolates were multi-resitant strains. 6/41 (14.63%) Salmonellaisolates produced ESBL, in which, one isolate carried blaCTX-M-9gene, three isolatescarried blaTEMgene, one isolatecarried blaCTX-M-1and blaCTEM, and one isolatesimultaneously carried blaCTX-M-1, blaCTX-M-8/25, blaCTEMgens.
Assessment of Current Slaughtering Status and Bacterial Contamination in Pork Meat in Slaughter Places in Nam Dinh Province

Cam Ngoc Hoang, Nguyen Thi Thanh Thuy, Nguyen Ba Tiep

Received: 05-05-2014 / Accepted: 26-06-2014
Assessment of slaughtering status in Namdinh showedthat the province had2060 slaughter sites and 3 industrial slaughterhouses. Slaughtering conditions of all slaughter sites didnot meet criteria of the control acts including consciousnessand practices of people involved in slaughter process as well as veterinary inspection. Total aerobic microbial count and E.colicount indicatedthat water for slaughter process was heavily contaminated. Only 19.51% and 36.59% of water samples met the criteria for total aerobic microbial count and E.colicount, respectively. The ratio of pork meat samples that met the criteria was highest for Salmonellacount (90.24%), follwed by E. coli count (76.83%) and S. aureus count (68.29%). The industrial slaughterhouses hadhigher ratios of samples that meet the criteria of slaughter inspection. The study showedthat control and assessment of slaughtering activity, consultance and education for people involved in slaughter process might be good measures for elimination of microbialcontamination of meat during slaughter process that contributes to public health protection.
Pig Slaughterhouse Hygiene in Lam Dong Province

Pham Thi Thanh Thao, Nguyen Xuan Trach, Pham Kim Dang

Received: 16-01-2018 / Accepted: 16-04-2018
This study aimed to evaluate the situation of hygiene conditions of pig slaughterhouses in Lam Dong province. A total of 24 slaughterhouses from 3 representative districts of the province were chosen for the survey. The awareness of abattoir workers was evaluated using a semi-structured questionnaire. The conditions of food hygiene and safety were assessed through analysis of microbial contamination in the samples collected from the investigated slaughterhouses including surfaces of pork, water, and equipment. Results showed that only a small number of the slaughterhouses were trained on the slaughtering procedure (11.11% and 50.0% of small and medium slaughterhouses, respectively). All the slaughterhouses carried out the slaughter operations on the floor. Most of the abattoir workers showed litte knowledge nor proper practices for hygiene of facilities, their individual hygiene, and the pork. Almost all equipment items were contaminated with the total aerobic bacteria and Enterobacteriaceae atunacceptable levels. Coliformswere found exceeding the specified standards in a relatively high proportion of the water samples from both types of slaughterhouses. 90.74% and 88.89% from the small and medium slaughterhouses were contaminated above the standards with the total aerobic bacteria, 66.67% and 72.22% with E. coli, 5.56% and 27.78% with Salmonella, respectively. It is therefore concluded that pig slaughterhouses in Lam Dong province are not yet satisfactory concerning food hygiene and safety and proper solutions should be warranted to improve the present status.
Use of PCR Method for Identification of Meat of some Livestock Species

Nguyen Thuong Thuong, Tran Bich Phuong, Nguyen Thai Anh, Do Duc Luc, Nguyen Hoang Thinh

Received: 08-12-2022 / Accepted: 03-04-2023
The PCR test method is widely used in the multiplication of specific DNA fragmentssince it issensitive and inexpensive, and can be used universally in the routine laboratory. This study used PCR to develop a procedure to accurately identify three types of meat (beef, pork, and chicken) in raw and heat-treated forms(30 samples total). The primer set was designed with forward primer for all three species and specific reverse primer for each species. The results show that DNA fragments weresuccessfully amplìied with specific size band of 274, 398 and 227 bp (specific for cows, pigs and chickens,respectively).This study indicates that genes in individual and mixed samples of two and three meats representing two and three different speciescan be identifiedwith the limit of detection down to 0.16 ng/µl.
Growth rate, carcass performance and meat quality of Ban pigs and crossbred F1(Mong Cai x Ban) pig raisedin Hoa Binh province

Vu Dinh Ton, Nguyen Cong Oanh, Nguyen Thi Huyen, Nguyen Van Duy, Le Huu Hieu, Nguyen Van Thang

Received: 18-05-2012 / Accepted: 16-11-2012
The study was carried out in Doc Lap commune, Ky Son district, Hoa Binh province from 2010 to 2011. The aim of the study was to compare the growth rate, carcass performance and meat quality between fattening pigs of local breed (called Ban pig) and F1 crossbred pig (Mong Cai boar × Ban sow). The results showed that over the same period of age, the growth rate of both F1 (MC × B) crossbred and Ban pig were considerably low, and the average daily gain (ADG) of the crossbred (125.30 g) was remakably higher than Ban pig (65.50 g) (P<0.05). Other indicators of meat quality such as percentage of water loss, pH45, pH24 and colour of meat were within normal range of pork. It was clearly shown that using Mong Cai boar crossbred with Ban sow has improved the growth rate and carcass performance of fattening pigs. The crossing formula (Mong Cai boar × Ban sow) was recommended for popular adoption in mountainous areas of Hoa Binh province, where most of Muong communities reside.
Collective action in pig production inTan Yen District, Bac Giang Province

Le Thi Minh Chau, Tran Minh Hue, TranThiHai Phuong

Received: 10-03-2016 / Accepted: 09-07-2016
Analysing collective action in pig production of Tan Yen collective group showsthat the collective action is characterized by the following: (i) Farmers are volunteer to participate in the collective groupand(ii) Activities of the collective group include coordination in feed purchasing, breed purchasing, veterinary services, access to credit and selling of product. The members of the collective group obtain higher economic return from pig production than non- members. Furthermore, members of the collective group have a better access to market information and technical knowledge than non- members. However, collective action is still weak. Members of the collective group donotparticipate in all collective activities. In addition, the pork label of the collective group lacks standards for traceability. The group leaders are limited in management capacity. The production scale, education level and gender of household head are factors affecting the participation of farmers in the collective group. To promote collective action and to increase farmer’s income, members of the collective group should participate in all collective activities, make plans for pig production scaleamong members, apply VietGap standardsin production,and properly utilize both local cropsas feed and industrial feed. The local authority should support to strengthen thecollective action in order to reduce small scale pig production.
Development of VietGAHP Pig Production in Cam Giang District, Hai Duong Province

Nguyen Thi Duong Nga

Received: 04-07-2017 / Accepted: 09-08-2017
Pig production applying Vietnam Good Animal Husbandry Practices (VietGAHP) is a way for improving competitiveness and sustainable development of pig sector in Vietnam. The study was designed to evaluate the current situation of pig smallholder farms and provide key recommendations for VietGAHP pig production in Cam Giang district, Hai Duong province. The data was collected through survey of 60 pig farmers and descriptive and comparative statistics were employed. Results showed that pig farmers basically met requirements on feed management, water quality, hygene, preservation and use of vaccine, waste management and environmental protection. The main benefits from VietGAHP pig production were reduction of pig diseases and improvement of farmer’s income, especially in the context of rising consumers’ concern about food safety. However, pig farmers also faced difficulties in applying VietGAHP due to the complicated criteria, as well as indifference between VietGAHP and conventional pork prices in market. Key recommendations for VietGAHP pig production were proposed accordingly.
Detection of Virulence Genes (stx1, stx2, eae, ehxA)and Antibiotic Resistance Profile of Escherichia coli Isolated from Raw Meat

Hoang Minh Duc, Cam Thi Thu Ha, Tran Thi Khanh Hoa, Hoang Minh Son

Received: 13-03-2024 / Accepted: 23-05-2024
This study was conducted to determine the antimicrobial resistance profileand some virulence-associated genesof Escherichia coli isolated frompork and chicken meatsamples collected at local markets in Cau Giay district, Ha Noi city.E. colistrains were isolated by culture method using selective media. Theantimicrobial susceptibility of E. coliisolates was conducted using the broth microdilution method. Virulence-associated genes were detected by PCR. The results showed that 72% of chickenand 74% of pork samples werepositive for E. coli. Theisolatesexhibited thehighestresistancerateto florfenicol (95.89%)and the lowest resistancerateto ceftazidime (1.37%). Among 73 E. coli isolates, 3 (4.11%) harbored stx2and none carried stx1 gene. Furthermore, 4(5.48%) outof 73 isolateswere found tosimultaneously possessbotheae and ehxAgenes.
UtilizationofLiquid Fermented Forages for Growing Pigs

Tran Hiep, Nguyen Thi Tuyet Le

Received: 14-05-2018 / Accepted: 26-07-2018
An experiment was conducted to evaluate the efficiency of liquid fermented green forages in pig production. A total of 30 F1 (Y x MC) fattening pigs with body weight of 25.30-26.20 kg were randomly divided into three groups which were uniform in breed, sex, body weight and age. The control group (DC) was fed complete feed; Two expermental groups (TN1 and TN2) were fed 60% complete feed + 40% of fermented green forage in which TN1 group was fed 25% high fiber-roughage + 75% high protein roughage and TN2 was fed 50% of high fiber roughage + 50 % high protein roughage. The results showed that the feed conversion ratio was not significantly different among treatments (3.59 in DC group compared with 3.66 and 3.65 kg of feed (88% DM) per kilogram of weight gain in TN1, TN2, respectively), but, the feed cost was reduced by 29-30%. Feeding of fermented green forage diets did not significantly affect pork meat quality in all treatments. Fermented green forage increased the economic efficiency of pig production.
Isolation, Selection of Lactic Bacteria and Application in Fermentation of Pomelo Peel

Nguyen Ngoc Thanh, Truong Thi Ngoc Huyen, Nguyen Thi Mong Cam, Lam Canh Tan, Tran Thien Nha Ai, Luu Minh Chau, Bui Hoang Dang Long, Huynh Xuan Phong

Received: 10-10-2022 / Accepted: 04-08-2023
In order to take advantage of the abundant source of pomelo peel, this study was conducted to isolate, select and apply lactic acid bacteria strains in the production of fermented product from pomelo peel. Lactic acid bacteria strains were isolated from 7 samples of commercial Nem chua (Vietnamese fermented pork roll), evaluated for their antibacterial ability and high lactic acid production in MRS broth medium supplemented with D-glucose (20 g/l) as well as screened for lactic acid fermentation of Nam Roi pomelo peel. The results showed that 13 lactic acid bacteria strains were isolated from 7 kinds of Nem chua. All isolates had antibacterial activity against B. subtilisand created an antibacterial range of 2.0 to 14.33 mm. Evaluation of fermentation ability on MRS broth medium showed that the strains TP, XP2, OM2, and CR2 produced the highest lactic acid content in the range of 19.6 to 20.33 g/l. The strains TP and DT2 were selected for production of fermented pomelo peel with high acid production and good taste. The strains DT2 and TP were identified as Lactobacillus plantarumand Lactobacillus fermentum, respectively.
Factors Affecting Household Decision on VietGAHP Adoption inPig Production in Khoai ChauDistrict, Hung Yen Province

Giang Huong, Pham Van Hung, Nguyen Thi Ly

Received: 28-02-2023 / Accepted: 22-05-2023
Vietnamese Good Animal Husbandry Practices (VietGAHP) used in pig production of households are crucial trend in pig raising which increases production eficiency and competitiveness of farm households. However, production units including small farm households having VietGAHP certificates were in small number and research on the analysis of VietGAHP benefits of households was also limited. This research aimed to determine factors affecting household decision on VietGAHP adoption in pig production and effects of the VietGAHP on production outputs and efficiency. Data were gathered from 81 pig farm households in Khoai Chau district, Hung Yen province. Findings showed that four factors, including experiences of main labor involving in pig raising, training of main labor of housholds, total household income and the household access to veterinary services affected household decision on using VietGAHP. Of these, two main factors had a strong effect on the household decision including training of main labor of housholds (75.6%) and the household access to veterinary services (37.7%). For encouragement of using VietGAHP, technical training on VietGAHP and improvement of veterinary services are important in the future. In addition, a solution to help consumers to classify which pork is produced using VietGAHP should be considered.
Pig Production towards Food Safety in Luong Tai District, BacNinh Province

Nguyen Van Pho, Pham Van Hung, Nguyen Thi Thu Huyen

Received: 11-09-2018 / Accepted: 30-01-2019
Thepaper investigatespig production towardsfood safety in Luong Tai district, Bac Ninh province. Descriptive statistics, classification, comaprison and F test and Chi-squaretest are methods utilized to implement the study. It has been found that there is an improvement in some farming practices to reduce pig diseases and increase food safety in pork. For example, pig houses are designed well to mitigate the disease spreading from outside. Pig manure is treated by biogas and composting. In addition, piglet and feed are also well managed. However, there are certain practices that affect the spread of diseases and food safety including the treatment of inorganic waste in pig production in combination with domestic waste, the direct dischange of livestock wastewater into dranage system,selling and slaughtering sick pigs for home consumption. Recommendations for improvement of pig health risk to mitigate food safety risk in pig production in Luong Tai district are drawn accordingly.

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