The determinants of raw milk quality were studied in 384 households from six districts of Amhara and Oromia National Regional States, Ethiopia. The analysis revealed that there is a significant difference (P<0.01) in all physico-chemical milk quality parameters among the districts. The overall mean percentages of fat, solid non-fat (SNF) and protein obtained were 5.22, 8.44 and 3.12 in that order. Protein level had positive and negative significant (P<0.01) correlations with lactose and freezing point respectively. Mean total bacterial count (TBC/ml), total coli form count (TCC/ml) and somatic cell count (SCC) were 1.1x10 8 , 3.0x10 4 and 5.5x10 5 , respectively and there were significant differences between study sites. Milk handling and adulteration practices were the most likely causes for the observed difference in microbial quality of raw milk. Breed, parity number, feeding system, farming experience and distance from dairy technology dissemination centers had significant influence on fat and protein percentages. Practicing different dairy technology which is supported with a continuous training on how to manage the farm and integrated with a near proximity veterinary service; stronger milk quality control establishment and quality base payment should be practiced to discourage adulteration.

The study was conducted to determine productive performances and egg quality traits of Isa Brown (IB), Bovan Brown (BB) and Potchefstroom Koekoek (PK) under village production system in Ada'a and Lume districts of East Shewa, Ethiopia. A total of 180 randomly selected smallholder farmers were included in the study from six purposively selected Peasant Associations (PAs) from the two districts. Information was obtained on average eggs/year and age at first laying, while hen's body weight was measured directly during survey and egg collection. The average egg production/year was 276.1, 266.32, and 187.04 eggs for IB, BB and PK, respectively. The average age at first laying was 160.5, 165.5 and 153.3 days for IB, BB and PK, respectively. The strain BB was superior for egg weight, yolk height, albumen height (AH), albumen weight, Haugh unit (HU) and eggshell thickness than IB and PK. The IB was found to be superior to BB and PK for yolk weight, whereas PK was superior to IB and BB for yolk colour. In this study, the egg quality traits obtained from these layers was a good quality at village level, while to better conclude on the average number of egg /bird/year, it may need further study through considering the amount and types of feed supplement by farmers and proper recording on the number of eggs laid.