Avoidance-related behaviour, bleeding times and the quality of meat from sheep slaughtered at a commercial and a municipal abattoir
- Authors: Njisane, Yonela Zifikile
- Date: 2012
- Subjects: Mutton -- Quality , Sheep -- Quality , Slaughtering and slaughter-houses -- South Africa , Animal behavior , Dorper sheep , Meat -- Quality , Sheep -- Carcasses -- Handling
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11818 , http://hdl.handle.net/10353/d1004195 , Mutton -- Quality , Sheep -- Quality , Slaughtering and slaughter-houses -- South Africa , Animal behavior , Dorper sheep , Meat -- Quality , Sheep -- Carcasses -- Handling
- Description: The objective of the study was to determine the avoidance-related behaviour, bleeding times and the quality of meat from sheep of different gender, breed (Dorper, Merino, and their crosses) and age groups, slaughtered at a commercial and municipal abattoir. Castrates and ewes of different age groups (1= <10months, 2= 11-12months, and 3= >12months) and breeds were used. From the commercial abattoir, 90 castrates and 110 ewes were used, while 66 castrates and 19 ewes were obtained from the municipal abattoir. Meat samples were obtained to determine meat colour, ultimate pH, temperature, cooking loss and tenderness. Correlations between bleeding times and meat quality variables were also determined. The two abattoirs differed in terms of technology and the procedures used, and this brought about different response behaviours in sheep at slaughter, bleeding times at exsanguination and the quality of meat produced. Animal-related factors (breed, gender and age classes) had no effect on the avoidance-related behaviour of sheep slaughtered at the commercial abattoir, while these factors affected those sheep slaughtered at the municipal abattoir. These factors also had an effect on the quality of meat produced at both abattoirs. Gender and weight of the animals had effects on the bleeding times at exsanguination at both abattoirs. Bleeding times did no correlate with any of the meat quality variables, but correlations among meat quality variables were observed. Avoidance-related behaviour, bleeding times, and the quality of mutton from sheep slaughtered at a commercial and a municipal abattoir was affected by breed, age, and gender.
- Full Text:
- Authors: Njisane, Yonela Zifikile
- Date: 2012
- Subjects: Mutton -- Quality , Sheep -- Quality , Slaughtering and slaughter-houses -- South Africa , Animal behavior , Dorper sheep , Meat -- Quality , Sheep -- Carcasses -- Handling
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11818 , http://hdl.handle.net/10353/d1004195 , Mutton -- Quality , Sheep -- Quality , Slaughtering and slaughter-houses -- South Africa , Animal behavior , Dorper sheep , Meat -- Quality , Sheep -- Carcasses -- Handling
- Description: The objective of the study was to determine the avoidance-related behaviour, bleeding times and the quality of meat from sheep of different gender, breed (Dorper, Merino, and their crosses) and age groups, slaughtered at a commercial and municipal abattoir. Castrates and ewes of different age groups (1= <10months, 2= 11-12months, and 3= >12months) and breeds were used. From the commercial abattoir, 90 castrates and 110 ewes were used, while 66 castrates and 19 ewes were obtained from the municipal abattoir. Meat samples were obtained to determine meat colour, ultimate pH, temperature, cooking loss and tenderness. Correlations between bleeding times and meat quality variables were also determined. The two abattoirs differed in terms of technology and the procedures used, and this brought about different response behaviours in sheep at slaughter, bleeding times at exsanguination and the quality of meat produced. Animal-related factors (breed, gender and age classes) had no effect on the avoidance-related behaviour of sheep slaughtered at the commercial abattoir, while these factors affected those sheep slaughtered at the municipal abattoir. These factors also had an effect on the quality of meat produced at both abattoirs. Gender and weight of the animals had effects on the bleeding times at exsanguination at both abattoirs. Bleeding times did no correlate with any of the meat quality variables, but correlations among meat quality variables were observed. Avoidance-related behaviour, bleeding times, and the quality of mutton from sheep slaughtered at a commercial and a municipal abattoir was affected by breed, age, and gender.
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Effects of feeding Moringa Oleifera leaf meal as an additive on growth performance of chicken, physico-chemical shelf-life indicators, fatty acid profiles and lipid oxidation of broiler meat
- Authors: Wapi, Cwayita
- Date: 2012
- Subjects: Moringa , Broilers (Chickens) , Meat -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11822 , http://hdl.handle.net/10353/d1007546 , Moringa , Broilers (Chickens) , Meat -- Quality
- Description: Effects of feeding Moringa oleifera leaf meal as an additive on growth performance of chicken, physico- chemical shelf-life indicators, fatty acids profiles and lipid oxidation of broiler meat The main objective of the study was to determine the effect of M.oleifera leaf meal (MOLM) as an additive on growth performance, carcass characteristics, physico-chemical shelf-life indicators (colour, ultimate pH, driploss), fatty acids profiles and lipid oxidation of meat from broilers. A total of 432 1day old unsexed broiler chicks (Aviane 48) were randomly allocated to four dietary treatments (TRTS) in 72 cages. There were 18 cages per treatment and each cage allocated 6 chicks. Water and feed was provided at ad libitum. The feeding phases were, prestarter (0-7 Days), starter (8-18 Days), grower (19-28 Days), finisher (29-35 Days). The four TRTS contained graded levels of MOLM at 1000g/ton, 750g/ton, 500g/ton, and 0g/ton (control), respectively. The birds were slaughtered at 35 days of age. Breast muscles were sampled for meat, ultimate pH (pHu ), colour, drip loss over a 7 days shelf-life test. After each day’s test sub-samples were dipped in liquid nitrogen and kept at -180 C for thiobarbituric acid reactive substances determination. On Day1 and Day 7 extra sub-samples were also kept at -180 C for fatty acids analysis.The TRTS had no effect on average feed intake (AFI), feed conversion efficiency (FCE), and on average daily gain (ADG). Slaughter weight (SW), carcass weight (CW), dressing percentage and gizzard weight (GW) values were similar in all TRTS. Liver weight (LW), heart weight (HW), and gastro-intestinal fat (GIF) differed in all the TRTS, with treatment 2 having the highest value of HW (28.3±2.55), and LW (44.2±1.60) was the highest on treatment 4 . The pH values in all TRTS were constant from Day1 to Day5, reached peak on Day6, and then declined on Day7. Meat from broilers given treatment 1 with MOLM (1000g/ton) had the highest lightness (L*) values. The redness (a*) values were the highest in meat from treatment 2 (750g/ton MOLM). Treatments had no effect on yellowness (b*) values and on drip loss of the breasts. During storage L* values were high from Day1 to Day5 and decreased from Day6 to Day7. Drip loss increased with storage time as expected. Treatment 4 (control) had the highest proportions of poly-unsaturated fatty acids (PUFA) (30.3±1.87). Treatment 1 (1000g/ton) had the highest proportion of saturated fatty acids (SFA) (60.9±1.87). Treatment 1 (1000g/ton) had the highest proportion of SFA (60.9±4.30). Treatment 2 (750g/ton) had the highest n-6/n-3 ratio than other TRTS. Days had no effect (P>0.05) on PUFA, SFA, and n-6/n-3 ratio. Treatment 1 had a highest amount of malondialdehyde (MDA), treatment 4 had no effect (P>0.05) on MDA . Storage time had an effect (P<0.05) on MDA levels, except for on Day1 and Day7. Day2 had the highest amount of MDA (0.7±0.08). The use of MOLM as an additive in broiler diets reduced lipid oxidation in meat, and maintained the quality of the broiler meat during storage. It also did not have any adverse effects on the growth performance of broilers. Therefore, it has the potential to be used as an additive in broiler diets.
- Full Text:
- Authors: Wapi, Cwayita
- Date: 2012
- Subjects: Moringa , Broilers (Chickens) , Meat -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11822 , http://hdl.handle.net/10353/d1007546 , Moringa , Broilers (Chickens) , Meat -- Quality
- Description: Effects of feeding Moringa oleifera leaf meal as an additive on growth performance of chicken, physico- chemical shelf-life indicators, fatty acids profiles and lipid oxidation of broiler meat The main objective of the study was to determine the effect of M.oleifera leaf meal (MOLM) as an additive on growth performance, carcass characteristics, physico-chemical shelf-life indicators (colour, ultimate pH, driploss), fatty acids profiles and lipid oxidation of meat from broilers. A total of 432 1day old unsexed broiler chicks (Aviane 48) were randomly allocated to four dietary treatments (TRTS) in 72 cages. There were 18 cages per treatment and each cage allocated 6 chicks. Water and feed was provided at ad libitum. The feeding phases were, prestarter (0-7 Days), starter (8-18 Days), grower (19-28 Days), finisher (29-35 Days). The four TRTS contained graded levels of MOLM at 1000g/ton, 750g/ton, 500g/ton, and 0g/ton (control), respectively. The birds were slaughtered at 35 days of age. Breast muscles were sampled for meat, ultimate pH (pHu ), colour, drip loss over a 7 days shelf-life test. After each day’s test sub-samples were dipped in liquid nitrogen and kept at -180 C for thiobarbituric acid reactive substances determination. On Day1 and Day 7 extra sub-samples were also kept at -180 C for fatty acids analysis.The TRTS had no effect on average feed intake (AFI), feed conversion efficiency (FCE), and on average daily gain (ADG). Slaughter weight (SW), carcass weight (CW), dressing percentage and gizzard weight (GW) values were similar in all TRTS. Liver weight (LW), heart weight (HW), and gastro-intestinal fat (GIF) differed in all the TRTS, with treatment 2 having the highest value of HW (28.3±2.55), and LW (44.2±1.60) was the highest on treatment 4 . The pH values in all TRTS were constant from Day1 to Day5, reached peak on Day6, and then declined on Day7. Meat from broilers given treatment 1 with MOLM (1000g/ton) had the highest lightness (L*) values. The redness (a*) values were the highest in meat from treatment 2 (750g/ton MOLM). Treatments had no effect on yellowness (b*) values and on drip loss of the breasts. During storage L* values were high from Day1 to Day5 and decreased from Day6 to Day7. Drip loss increased with storage time as expected. Treatment 4 (control) had the highest proportions of poly-unsaturated fatty acids (PUFA) (30.3±1.87). Treatment 1 (1000g/ton) had the highest proportion of saturated fatty acids (SFA) (60.9±1.87). Treatment 1 (1000g/ton) had the highest proportion of SFA (60.9±4.30). Treatment 2 (750g/ton) had the highest n-6/n-3 ratio than other TRTS. Days had no effect (P>0.05) on PUFA, SFA, and n-6/n-3 ratio. Treatment 1 had a highest amount of malondialdehyde (MDA), treatment 4 had no effect (P>0.05) on MDA . Storage time had an effect (P<0.05) on MDA levels, except for on Day1 and Day7. Day2 had the highest amount of MDA (0.7±0.08). The use of MOLM as an additive in broiler diets reduced lipid oxidation in meat, and maintained the quality of the broiler meat during storage. It also did not have any adverse effects on the growth performance of broilers. Therefore, it has the potential to be used as an additive in broiler diets.
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Perceptions of rural consumers and the quality of mutton at purchase points in the Eastern Cape Province, South Africa
- Authors: Rani, Zikhona Theodora
- Date: 2012
- Subjects: Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11823 , http://hdl.handle.net/10353/d1007562 , Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Description: The objective of the study was to determine perceptions of rural consumers on mutton quality, and the quality of mutton at purchase points in the Eastern Cape Province, South Africa. The study was conducted in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi). A survey was conducted where a sample of 215 consumers were randomly selected and interviewed, either at point of purchase or as they left the shops. The survey was not limited to the shoppers only but also extended to households from the villages. Questions on some of the most important meat quality cues were compiled. The physico-chemical quality of mutton purchased from different shops was also determined. Forty different shops and butcheries selling mutton from all the selected municipalities were visited. Different parts of mutton samples were bought. Physico-chemical qualities of mutton such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at points of purchase. Cooking loss and tenderness evaluations were later done at the Meat Science laboratory at the University of Fort Hare. The results indicated that price was one of the major factors affecting the purchasing decisions of consumers. Thirty four percent of the consumers preferred mutton as compared to other protein sources, even though they were not buying this type of meat because it was not affordable to them. Both male and female consumers suggested that more sheep farmers need to be established in order to reduce the levels of imported mutton into South Africa. They also highlighted that selection programmes that will result in efficient sheep production and reduced mutton prices need to be implemented. Meat at points of purchase was affected by season resulting in lower lightness (L*24.7±0.49) values in winter and higher (L* 32.2±0.49) in Spring. The class of shop did not have an effect on meat quality attributes. Trotter had high values of lightness (L*30.4±2.78a), redness (a*30.4±2.78a), yellowness (13.1±1.08a), pH (6.3±0.12a), tenderness (24.9±3.69b) and cooking loss (39.5±4.38ab). The number of days from when the meat was put on the shelves to the time when it was purchased for consumption (days to purchase) had a significant (P<0.05) negative correlation with the Warner Braztler Shear Force (WBSF)values and lightness of the meat. Significant negative (P < 0.05) correlations between pH and colour of the meat (L*, a* and b*) were also observed. It was concluded that rural consumers perceive the quality of mutton as the best and that the physico-chemical quality of meat purchased from different shops was different, largely based on the part of meat, meat storage conditions and not necessarily on the class of the shop.
- Full Text:
- Authors: Rani, Zikhona Theodora
- Date: 2012
- Subjects: Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11823 , http://hdl.handle.net/10353/d1007562 , Meat -- Quality , Mutton -- Quality , Consumers' preferences , Quality of products , Consumers -- South Africa -- Eastern Cape
- Description: The objective of the study was to determine perceptions of rural consumers on mutton quality, and the quality of mutton at purchase points in the Eastern Cape Province, South Africa. The study was conducted in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi). A survey was conducted where a sample of 215 consumers were randomly selected and interviewed, either at point of purchase or as they left the shops. The survey was not limited to the shoppers only but also extended to households from the villages. Questions on some of the most important meat quality cues were compiled. The physico-chemical quality of mutton purchased from different shops was also determined. Forty different shops and butcheries selling mutton from all the selected municipalities were visited. Different parts of mutton samples were bought. Physico-chemical qualities of mutton such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at points of purchase. Cooking loss and tenderness evaluations were later done at the Meat Science laboratory at the University of Fort Hare. The results indicated that price was one of the major factors affecting the purchasing decisions of consumers. Thirty four percent of the consumers preferred mutton as compared to other protein sources, even though they were not buying this type of meat because it was not affordable to them. Both male and female consumers suggested that more sheep farmers need to be established in order to reduce the levels of imported mutton into South Africa. They also highlighted that selection programmes that will result in efficient sheep production and reduced mutton prices need to be implemented. Meat at points of purchase was affected by season resulting in lower lightness (L*24.7±0.49) values in winter and higher (L* 32.2±0.49) in Spring. The class of shop did not have an effect on meat quality attributes. Trotter had high values of lightness (L*30.4±2.78a), redness (a*30.4±2.78a), yellowness (13.1±1.08a), pH (6.3±0.12a), tenderness (24.9±3.69b) and cooking loss (39.5±4.38ab). The number of days from when the meat was put on the shelves to the time when it was purchased for consumption (days to purchase) had a significant (P<0.05) negative correlation with the Warner Braztler Shear Force (WBSF)values and lightness of the meat. Significant negative (P < 0.05) correlations between pH and colour of the meat (L*, a* and b*) were also observed. It was concluded that rural consumers perceive the quality of mutton as the best and that the physico-chemical quality of meat purchased from different shops was different, largely based on the part of meat, meat storage conditions and not necessarily on the class of the shop.
- Full Text:
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