Speciality Areas

The Livestock and Poultry Research Centre (LIPREC) at the University of Ghana is organized into several distinct speciality areas. These units are designed to facilitate focused research, student training, and the development of sustainable agricultural practices for the sub-region.

Below are the primary speciality areas within the centre:

Poultry Research & Production

This is a cornerstone of LIPREC, focusing on both commercial and indigenous species.

  • Layer & Broiler Management: Researching optimal housing, environmental control, and growth efficiency.

  • Indigenous Chicken Improvement: Genetic characterization and breeding of local ecotypes to improve resistance and rural food security.

  • Hatchery Technology: Providing practical training in incubation and chick health management.

 Small Ruminant Unit (Sheep & Goats)

This unit focuses on species that are critical to the livelihoods of smallholder farmers in Ghana.

  • Breeding for Resilience: Developing animals with high heat tolerance and resistance to local parasites.

  • Intensive vs. Extensive Systems: Comparing management styles to determine the best economic outcomes for farmers.

Large Ruminant Unit (Dairy & Beef Cattle)

Dedicated to the improvement of cattle productivity in tropical environments.

  • Dairy Technology: Managing milking herds and researching milk yield factors.

  • Beef Production: Focusing on growth rates and carcass quality using local breeds like the West African Shorthorn.

 Monogastric Unit (Pigs & Specialized Rodents)

This area explores high-yield livestock and non-traditional species for meat production.

  • Piggery Management: Researching feed efficiency and waste management in swine production.

  • Grasscutter Domestication: A specialized research area focused on the selective breeding and sustainable rearing of the Grasscutter (Thryonomys swinderianus) as a high-protein food source.

5. Meat Science & Dairy Processing

This is where the "value-addition" happens, transforming research animals into consumer products.

  • Laboratory Analysis: Studying meat quality, shelf-life, and nutritional value.

  • Product Development: Training students in the production of yogurt, cheese, and processed meat products (like sausages), as seen in your recent production photos.

Feed Evaluation & Pasture Management

Supporting the animals requires high-quality nutrition and land use.

  • Range Management: Studying local grasses and forage to improve grazing efficiency.

  • Alternative Feed Formulation: Developing animal diets using agro-industrial by-products to reduce costs.

mall Ruminant Unit at the Livestock and Poultry Research Centre (LIPREC).