RIRDC Completed Projects in 2001-2002 & Research in Progress as at June 2002

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To New Animal Products  Research in Progress

1.2 New Animal Products Completed Projects
Project No.	Project Title	Researcher	Phone	Organisation
CSA-6A	Technology information to enable the development of earthworm production	Dr Robyn Dynes	(08) 9333 6671	CSIRO Division of Animal Production
CWT-1A	Enhancing the unique properties of kangaroo leather	Mrs Catherine Money	(03) 9545 2365	CSIRO Textile and Fibre Technology
DAV-181A	Shelf-life and microbiological safety of selected new and emerging meats destined for export markets	Ms Joanne Bobbitt	(03) 9217 4334	Department of Natural Resources & Environment (Vic)
UWA-44A	Development of marketable dairy products from sheep milk	Dr Roberta Bencini	(08) 9380 2521	University of Western Australia


 
 

Project Title:	Technology information to enable the development of earthworm production.
RIRDC Project No.:	CSA-6A
Researcher:	Dr R. Dynes
Organisation:	CSIRO Animal Production  Private Mail Bag 5  WEMBLEY WA 6913
Phone:	(08) 93336671
Fax:	(08) 9387 8991
Email:	Robyn.Dynes@csiro.au
Objectives	Establishment of diversified and viable enterprises using waste material to produce earthworm meal, oil and casting by delivery of: · Feeding regimes and their management to optimise breeding and production and to manipulate product composition. · Examine and evaluate processing technology for lipid, meal and castings. · Integrate production of value-added products with waste management to minimise feed stock costs and optimise profitability.
Background	Earthworms are recognised as an effective and environmentally sound method of increasing the rate of composting of organic matter.  Earthworm meal is a potentially valuable product for use in intensive animal industries. Worm meal is high in protein and the amino acid composition is very similar to that of fishmeal, an alternative to meat meal in this age of Mad Cow Disease. Similarly the composition of the lipid component is similar to some fish oils; it is relatively high in j 3 polyunsaturated lipids. They are therefore high quality products that could attract premium prices if cost effective methods can be implemented to produce the worm meal.
Outcomes	Worm meal was successfully integrated into the diet of Marron in a research-scale study, replacing fishmeal as the protein source. The potential value of the individual fatty acid components of the worm meal was not investigated and further research is required.  Abattoir paunch waste was found to be an excellent feed source for earthworm production, liveweight gains The protein content of worm meal was increased by 20% by the inclusion of increased protein in the diet. Growth and reproduction rates were doubled by week 12 of protein supplementation.  The fatty acid composition of worm meal can be managed by manipulating the composition of the organic matter fed to the earthworms.  A significant issue that was not resolved in this study was the development of a commercial scale method for processing earthworms into worm meals. This was due to the financial failure of two earthworm production companies which had undertaken to do the engineering research in the project.
Implications	Industry collaborative research between the meat processing and waste management industries is recommended to develop sustainable and cost effective use of earthworm composting for paunch disposal.

Publications	Dynes, R. Earthworm production from waste material. Yalanbee Field Day; Sep. 2, 1999; Yalanbee Research Station. Wembley, WA:CSIRO Centre for Mediterranean Agricultural Research; 1999: p. 11.
	Dynes, R. Worms: future waste managers. Farming Ahead With the Kondinin Group. 1999; (No. 88):p. 20.
	Dynes R.A., Baker, S.K. Hirst, N.A.L. and Martin, S.B. (2000). Composting earthworms grow well on paunch material. Asian-Australasian Journal of Animal Sciences 13 : Suppl. , p107


 

Project Title:	Enhancing the Unique Properties of Kangaroo Leather
RIRDC Project No.:	CWT-1A
Researcher:	Catherine Money
Organisation:	CSIRO Textile and Fibre Technology, Leather Research Centre Private bag 10 CLAYTON SOUTH VIC 3169
Phone:	03 9545 2364
Fax:	03 9545 2363
Email:	rita.siekris@csiro.au
Objectives	The aim of this project was to determine factors during the various stages of kangaroo skin processing that have a significant effect on the strength of the resulting leather. The areas studied were preservation, chemical processes and mechanical operations associated with the tanning and retanning stages of leather production.
Background	The commercial use of kangaroo meat, skins and leather has become the largest native animal industry in Australia. The importance of the skins to the industry is that kangaroo leather is in demand for high quality leather goods, particularly performance sporting products, due to its high strength whilst remaining lightweight and flexible. Although the Australian industry leads the world in this market, there is the need to further develop the leather to meet future customer demands and to remain competitive against improving synthetic materials. However, there has been limited research aimed specifically at kangaroo leather.
Research	The project was carried out in conjunction with Packer Leather, Australia’s leading manufacturer of kangaroo leather. The work was based on their commercial processes and as a result many of the process details are considered confidential. The effect on strength of the different species, the initial preservation methods and the prolonged storage of the partially processed pickled skins was studied. The key factors affecting strength associated with the chemical processes and mechanical operations associated with the later stages of leather processing were also determined.
Outcomes	The different preservation techniques used for skins and the time and location of harvest appear to have limited effect on the tear or tensile strength of the leather. The type of macropod species has a greater influence on the strength of the leather. Eastern Grey kangaroo has leather tear strengths approximately twice that of Queensland Red. Prolonged storage of pickled skins, especially at high temperatures, was found to cause degradation of the skins resulting in a loss of strength in the resulting leather.  Increasing the amount of chromium III salts used in the tanning of skins was found to significantly decrease the tear strength. Chromium III salts used in later stages of leather processing were also found to decrease the tear strength. Certain lubricating agents added in the later stages of processing were found to significantly improve the tear strength compared to the commercial process. However, lubricating agents during the tanning stage provided no improvement in tear strength of the leather.  The retanning of kangaroo can involve a range of synthetic chemical reagents that are termed syntans and resins. A selection of these types of systems was investigated and the results indicate that compounds of similar chemistry can afford diverse affects on the strength of the leather. There are benefits to be made in improving tear strength using these reagents but work will be required to match particular systems to the different commercial processes. The mechanical staking and shaving operations for kangaroo cause a decrease in thickness, but the overall strength of the leather is generally not affected. The drying of leather is complex and preliminary results from the study indicate that the effect on strength of kangaroo due to variations in vacuum drying conditions may be different to those reported for bovine leather. Further work is required to fully understand this important area of leather processing.
Implications	The work was carried out in conjunction with Packer Leather, an Australian Company with an international reputation for quality kangaroo leather. Some outcomes from the project have already been used to modify their commercial process to improve strength and reduce processing costs for the Tanner. The wider Australian industry should also benefit from the research.
Publications	The general details of the work and the financial support from RIRDC have been documented in material released by CSIRO Textile and Fibre Technology including the recent textile news online. No scientific papers have been published at this point but the work has been detailed in confidential reports to the industrial collaborator.


 
 

Project Title:	Shelf life and microbiological safety of selected new and emerging meats destined for export markets
RIRDC Project No.:	DAV-181A
Researcher:	Ms Joanne Bobbitt
Organisation:	Natural Resources and Environment Victorian Institute of Animal Science 475 Mickleham Road ATTWOOD VIC 3049
Phone:	03 9217 4334
Fax:	03 9217 4111
Email:	Joanne.Bobbitt@nre.vic.go.au
Objectives	Review literature of current shelf life status of 2 new and selected emerging meat species Conduct microbiological survey of both pathogenic and spoilage bacteria on the 2 selected species Develop generic HACCP plans for the production of the meat destined for export markets from the 2 species selected
Background	Australian products have a distinct advantage in Asian export markets as they are perceived as being ‘clean and green’. Importing countries impose stringent microbiological standards that must be attained. Establishing a microbiological baseline level of new and emerging meat products is essential in ensuring the success of any export market. Determining the current microbiological status of Australian new and emerging meats leads the way to develop strategies to improve shelf life of product which will help cement export opportunities, and also ensuring its safety by implementation of effective HACCP plans. Development of generic plans will enable them to meet regulatory requirements more cost effectively.
Research	Generic hazard analysis critical control point (HACCP) plans were developed for the production of rabbit carcasses and ostrich vacuum packaged meat. The shelf life of these 2 products was determined by microbiological trials.
Outcomes	Rabbit carcasses can be stored aerobically at 4° C for 6 days while vacuum packaged ostrich meat can be stored for 4 weeks at 4° C.
Implications	This project provides the ostrich and rabbit processing industries with an HACCP plan based on the microbiological investigation of potential pathogenic bacteria. These plans can be easily adapted to suit individual companies with minimal alteration. The shelf life studies provide the industries with a basis on which they can improve upon and use when considering transportation times to domestic or export markets.


 

Project Title:	Development of marketable products from sheep milk
RIRDC Project No.:	UWA-44A
Researcher:	Dr Roberta Bencini Dr Samson Agboola
Organisation:	The University of Western Australia – Charles Sturt University Animal Science Faculty of Agriculture NEDLANDS WA 6009
Phone:	(08) 9380 2521
Fax:	(08) 9380 1040
Email:	Rbencini@agric.uwa.edu.au
Objectives	To assist the establishment of a viable sheep milking industry in Australia by: · Evaluating the dairy potential of East Friesian cross sheep · Developing specialty cheeses made from sheep milk based on mould ripening processes (Camembert style) and use of vegetable rennet. · Assessing consumer acceptance of sheep milk cheese and ice cream
Background	The sheep milking industry in Australia is far from established. Major hindrances have been the lack of productive dairy sheep and of typical sheep milk products.
Research	We investigated the dairy potential of East Friesian x Awassi sheep and East Friesian x Merino sheep and developed a Camembert style and a Pecorino style cheese made with cardoon rennet. We also tested techniques to accelerate cheese maturation and consumer acceptance of sheep milk cheese and ice cream.
Outcomes	East Friesian x Awassi and East Friesian x Merino sheep produced more milk than local sheep. Consumers were readily prepared to accept the mould ripened and cardoon rennet cheeses, but disliked cheese not matured with traditional methods. They liked sheep milk ice cream, but were not prepared to pay high prices for it.
Implications	East Friesian cross ewes have the potential to make sheep milking economically viable. Consumers are prepared to buy specialty sheep milk made with either mould ripening methods, cardoon rennet or traditional maturation methods. They are not prepared to pay more for sheep milk ice cream, but markets could be found overseas.
Publications	Bencini R. (2001). Factors affecting the quality of ewe’s milk. Proceedings 7th Great Lakes Dairy Sheep Symposium, 52-83. Bencini R. (2001) The Australian Sheep Dairy Industry Proceedings 7th great Lakes Dairy Sheep Symposium, 170-177. Bencini R and Dawe S. (1998) the quality of sheep milk. A review Australian Journal of experimental Agriculture, 37, 485-504. Nudda A. Pulina G. Vallebella R. Bencini R. and Enne G. (2000). An ultrasound technique for measuring mammary cistern size of dairy ewes. Journal of Dairy Research, 76, 101-106.