https://commons.ufh.ac.za/vital/access/manager/Index ${session.getAttribute("locale")} 5 https://commons.ufh.ac.za/vital/access/manager/Repository/vital:28251 Wed 12 May 2021 23:40:05 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39154 0.05) differences. The protein and salt content were significantly higher in frozen-thawed (24.3 and 0.13%) muscles than in fresh muscle (20.2 and 0.08%); whereas the fat content and pH were lower (P<0.05) in frozen-thawed (5.36) compared to fresh muscles (5.51). Between muscles, the moisture, salt content, and pH were higher in BF muscles than in SM muscles (73.2, 0.12% and 5.49). Aw was affected by the interaction between freezing and muscle type, with frozenthawed SM having lower Aw (0.990). During salting, salt, weight and water gain did not show any differences (P<0.05). There were no major significant differences after salting. There were lower TBARS and pH in frozen-thawed (1.5mgMDA/kg and 5.15) muscles than in fresh muscles (3.3mgMDA/kg and 5.19) as well as in SM muscles (1.8mgMDA/kg and 5.16) than in BF muscles (3.0mgMDA/kg and 5.19). The moisture was significantly lower in frozen-thawed SM (68.1%) than in fresh SM, BF and frozen-thawed BF (69.3,70.5 and 71.7%) after salting. On the final product, the interaction between muscle type and freezing affected the moisture content, TBARS, chewiness and the springiness of biltong, with the biltong from fresh SM (39.8%) having significantly lower moisture content compared frozenthawed BF and ST muscles as well fresh BF muscles (42.8% in average). The TBARS were higher in biltong from fresh BF muscles (5.1mgMDA/kg) compared to other muscles. Furthermore, the chewiness and springiness were higher (P<0.05) in biltong produced from SM frozen-thawed muscles (327.7N and 1.5). The WBSF was higher in biltong from the BF muscles (108.8N) than in the biltong from SM (80.1) but it was not affected by the freezing effect (P>0.05). Freezing did not show any major differences in biltong. iv The third experiment was conducted to determine the effect of freezing African buffalo carcasses on weight loss during salting, physico-chemical and textural properties of biltong. Five muscles (ST, SM, BF, LTL, and RF) were randomly selected from 30 carcasses (15 frozen-thawed and 15 fresh), cut along the grain, traditionally salted and dried at 26oC till they lost 45-50% of their initial weight. The salting weight loss was higher in frozen-thawed muscles (-1.45%) than in fresh muscles (-0.89%). The freezing treatment affected the physico-chemical properties of the biltong. The biltong produced from frozen-thawed muscles showed significantly higher protein and ash (47.6 and 7.6%) compared to fresh (43.9 and 7.1); whereas the moisture, fat, pH and Aw were lower (43.7, 2.1, 0.870 and 5.30, respectively) compared to those of biltong from fresh muscles (45.5%, 2.9%, 0.890 and 5.38). The moisture, pH and fat content were further affected by muscle type. The interactive effect was observed in salt content, with RF frozen-thawed showing higher salt content (8.2%) compared to all other muscles. The hardness and WBSF were significantly higher (P<0.05) in biltong frozen-thawed (204.1N and 135.0N) than in fresh muscles (146.2N and 113.1N). Moreover, the chewiness and springiness were affected (P<0.05) by muscle type, with RF muscle having higher springiness 0.89 and chewiness 171.1N than all the other muscles. Therefore, it can be concluded that freezing buffalo carcasses significantly influenced the quality characteristics of biltong. The fourth experiment studied the effect of drying methods on physico-chemical properties of traditional biltong produced from African buffalo muscles. The BF and SM muscles were randomly selected from 15 fresh carcasses, cut into strips, salted and divided into two batches per muscle. The first batch of each muscle type was dried in the ambient-air drier at 22oC average and the second batch in the cabinet drier at 26 oC till 45-50% weight loss. No differences (P>0.05) were observed in salting weight loss between the drying method and muscle type. The protein content was significantly higher in SM (46%) muscles compared to v BF (43%) but there was no effect (P>0.05) caused by the drying method. The interactions between the muscle type and drying method affected the fat content, with biltong from airdried BF muscles having significant lower (2.1%) fat content. There were no significant differences in other physico-chemical properties of biltong, with moisture content, salt, ash content, Aw and pH being 45.0%, 5.13%, 44.8%, 7.3%, 2.7%, 0.885 and 5.61 on average, respectively. Overall, the findings of the study show that freezing does have a significant effect on the final quality of biltong. However, it can be concluded that a significant effect on the physico-chemical properties of biltong depends on the changes of mass transfers during salting and drying.]]> Wed 12 May 2021 20:21:30 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:30773 0.05) in the number of shoots per plant, stems per shoot and coppice stems produced by the three C. cajan varieties at vegetative and flowering stage. There was a significant difference (P<0.05) in the heights of plants recorded by the varieties only at flowering stage. The yields of fresh biomass in C. cajan was significantly different (P<0.05) across all the varieties harvested in 2016. In all the varieties there was a significant difference (P<0.05) in dry matter yield in both seasons of 2016 and 2017. The effect of browse varieties and drying methods showed a significant effect (P<0.05) on DM, CP, fat, NDIN, ADIN and hemicellulose content of varieties. There was little impact by varieties and drying methods (P<0.05) on ash, NDF, ADF, ADL, TNC and cellulose content of varieties. Varieties and drying method had no effect (P>0.05) on Ca, Mg and K except for Na and P. There was no effect caused by varieties and drying methods (P>0.05) on Zn and Mn with Cu and Fe being the exceptions. Oven drying showed an overall reduction in the tannin concentration on leaves while there was an increase in saponins. The different varieties had no effect (P>0.05) on the IIR, 0.0275±0.0089, 0.0275±0.0077 and 0.0409±0.0109 for Cv1, Cv2 and Cv3, respectively. The day of the trial and browse variety had an effect (P<0.05) on bite rate. However, the day of trial had no significant effect (P>0.05) on both bite size and the instantaneous intake rate. Individual goat had a significant effect (P<0.05) on bite rate. There was a significant difference (P<0.05) in the in vitro and in sacco rapidly degradable fractions (a) of all the three varieties but the drying method had no effect (P>0.05). The slowly degradable fraction (b) and degradation rate constant (c) of all varieties was not significantly different (P>0.05) on both drying methods during IV DaisyII procedure. However, b and c, in all the varieties was significantly different (P<0.05) in both drying methods during the in sacco procedure. There was no significant difference (P>0.05) in the mean potentially degradable fraction (a+b) across all C. cajan varieties during IV DaisyII procedure, however a+c of all varieties was significantly different (P<0.05) in both the drying methods during the in sacco procedure. The effective in vitro and in sacco degradability of the varieties was significantly different (P<0.05) with a rumen outflow rate of 2, 5 and 8 percent per hour. The shade-dried varieties had a higher (P<0.05) ED than the oven-dried materials during IV DaisyII and the in sacco procedures. It was concluded that the decline in yield of C. cajan during the study is a reflection of poor survival, the insufficient regeneration from seed, nutrient depletion over time and the extended dry seasons. Therefore, shade drying is commended method of drying forages.]]> Wed 12 May 2021 17:44:45 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:33907 0.05) to control in the final stage, whilst birds in T3 was the poorest (P<0.05). Furthermore, birds subjected to T2 showed no differences of edible carcass portions to the control, however, T3 group showed lower (P<0.05) slaughter and wing weights. Breast ultimate pH values of birds under T2 were similar to control, but birds in T3 had significantly higher (P<0.05) values. Birds under T2 had less (P<0.05) reddish breast meat colour than control at 45 minutes. At 24 hours post-mortem, birds in T3 had lower (P<0.05) lightness values and birds submitted to T2 had higher (P<0.05) yellowness values. Liver weight was significantly lower in birds under T3 and higher (P<0.05) gizzard weights were found in birds subjected to T2. Birds under T2 performed similar to control and were able to compensate for the weight loss when high plane of feed was re-introduced. It can be concluded from the results that restricting 15 percent of feed from Cobb 500 standard feed intake had moderately affected broiler performance. Moreover, restricting 15percent of feed significantly reduced feed intake in broiler chicken.]]> Wed 12 May 2021 16:43:14 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:27874 0.05) were noted between proximate composition of fresh and frozen/thawed minced meat. The lipid content of fallow deer was 2.4 percent (±0.04). Total n3 fatty acids differed (P<0.05) between treatments and decreased with increased storage and display day. There were significant (P<0.05) treatment and time interactions on all measured colour parameters, TBARS and myoglobin forms. Fresh mince was lighter and had higher redness (a*) and yellowness (b*) values than mince from two months frozen stored meat. Hue angle for fresh mince remained stable throughout display whereas it increased for frozen/thawed mince. Fresh mince had lower TBARS values than frozen/thawed mince. Minced meat produced from frozen/thawed deer meat had higher surface met-myoglobin and total met-myoglobin percentages. Surface and total oxy-myoglobin percentage was higher in fresh mince. The first trial clearly showed colour and lipid stability differences between fresh mince and mince from frozen/thawed meat. It also showed that fresh mince has a longer retail display life than mince produced from frozen/thawed meat (six days and four days, respectively). In the second trial, the effects of frozen storage duration on colour and lipid stability were investigated. Twenty-four fallow deer were used. Twelve were harvested in June (6male 6female) and the other twelve in August (6 male 6female) of the same year.Twenty four hours after harvesting, the fore and hindquarter muscles of the carcasses were deboned, vacuum packed and kept at -20°C until October (i.e. 2months and 4months frozen storage period). Upon thawing, the meat was processed into mince following the same procedure used for the first trialand displayed for a fiveday period under retail display conditions. Frozen duration and gender had no effect (P>0.05) on the proximate composition of fallow deer meat. The total amount of saturated fatty acids (SFA) increased and total amount of poly unsaturated fatty acids (PUFA) decreased as frozen duration and display day increased (P<0.05). Frozen duration affected (P<0.01) lipid oxidation and percentage oxy-myoglobin. Mince pH and all colour parameters (L*, a*, b*,hue and chroma) differed (P<0.05) between treatments on day zero and three. Display day was a significant factor (P<0.05) on all measured parameters. By day three all parameters except pH showed signs of extended oxidation and discolouration as evidenced by reduced redness, decreased colour intensity and high TBARS values. This study showed that prolonged frozen storage negatively affects the colour and lipid stability of meat and increases oxidation of PUFAs during frozen storage. However, the study also suggests that although frozen/thawed meat has a shorter retail display shelf life; the proximate composition of the meat remains unchanged.]]> Wed 12 May 2021 16:01:16 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39225 0.05) that when off-loading. A significant difference was determined on the avoidance (χ2=0.03), mounting behaviour (χ2 =0.01) and vocal sound (χ2 =0.02) during loading time on each observation day. Furthermore there was no significant difference determined on the time and day of observation in the lairages. These results also reveal that the avoidance behaviour was the highest (47percent) while fighting (34percent) and vocalizing were the least compared to other behaviour during the first 30 minutes after arrival at the abattoir. Moreover, the lying behaviour was found to have highest frequency (15percent) on day 6 compared to other sampling days. These results reveal that time of loading pigs had an influence on pigs’ behaviour before slaughter and consequently that affected physiological features and meat quality. The second section of the study assessed sex and the different lairage time effects on the pork quality attributes. A total of fifty four pigs, 22 weeks old of different sex (26 boars x 28 gilts) reared on a commercial farm and transported to the abattoir on the same day was used in this study. At the abattoir, pigs were grouped according to lairage periods of 17 hours (Group1; 13 gilts and 14 boars) and 36 hours (Group 2; 15 gilts and 12 boars). Results showed no significant difference on the sex of pigs (P >0.05) and meat pH. However, lairage time influenced the thawing loss (P= 0.02) of meat and also the interactions of sex by lairage had a significant difference (P= 0.04) on meat tenderness. There was a positive significant correlation found between sex and meat attributes values were high in boars (r= 0.61) than in gilts (r = 0.49). A negative correlation between a*and WBSF on lairage group1 (r= -0.52) was determined while on group 2 there was a positive correlation between a* and b* (r=0.49). This study suggest that a proper timing on farm feed withdrawal in combination with a sufficient lairage at the slaughter plant may result in better carcass and meat quality traits. Communication among producers and abattoirs is critical when planning the fasting and lairage times in order to elude carcass and technological pork quality complications. To conclude, there is influence caused by time of loading in stressing pigs before transportation and slaughter as aggressive behaviour showed and also lairage time affected meat quality.]]> Wed 12 May 2021 15:47:43 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:28192 0.05) in live weight (LW), average daily feed intake (ADFI), weekly feed intake (FI), feed conversion ratio (FCR), cumulative feed intake (CFI) and cumulative gain (CG) between treatments. No significant differences (P > 0.05) between dressing percentage of broilers from the two treatments were observed. As birds grew, significant differences (P < 0.05) in LW, FI, AFI, FCR, and CFI, over a four-week period were recorded. Results of the allergen analyses indicated that soy and gluten allergens were not carried over from feed into eggs and meat of chickens fed a maize/soya bean-based diet and a maize/soya bean-based with a 15 percent whole wheat inclusion, respectively. In conclusion, a maize/soya bean-based diet and maize/soya bean-based diet with a 15 percent whole wheat inclusion that contained soy and gluten allergens, are feed sources that promote and stimulate 36-week-old LW hen and Ross 308 chicken growth.]]> Wed 12 May 2021 15:46:51 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40866 Wed 12 May 2021 15:02:03 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40665 Wed 12 May 2021 14:59:24 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40401 0.05) between the APC of raw beef (4.8 Log CFU/g), mutton (3.7 Log CFU/g) and pork (2.8 Log CFU/g) and also the cooked beef (1.5 Log CFU/g), mutton (1.3 Log CFU/g) and pork (1.9 Log CFU/g) samples. A similar trend was observed in the values of Staphylococcus aureus (Staph) and Escherichia coli (E. coli) counts in raw and cooked meat samples. However, a positive correlation between Aerobic plate counts (APC) and Staphylococcus aureus (Staph) (P<0.001) and Escherichia coli (E. coli) (P<0.01) was found in the study. It can, therefore, be concluded that there were no differences in the microbial counts of raw and cooked meat sold in the informal markets of Nkonkobe and Buffalo City Municipalities in the Eastern Cape Province, South Africa.]]> Wed 12 May 2021 14:42:36 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40361 Wed 12 May 2021 14:37:59 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40154 0.05) on breast and drumsticks. Moringa oleifera leaf meal had a significant effect on carcass weights, control diet had heavier weights (1185g ± 28.96) compared to chickens fed with MOLM diets (1121g±28.96, 1070g ± 28.96, 1030g± 28.96). Broilers fed with MOLM had higher values of lightness (L*) and (b*) values (P<0.05) at 45 minutes and 24 hours and no difference was observed in redness (a*) at 45 minutes and 24 hours. The L* values dropped at 24 hours for all the treatments and MOLM fed broilers had the lowest values (46.59 ± 0.76,46 ± 0.76,49 ± 0.76) compared to the control diet (50 ± 0.76). The pH levels were comparable after 24 hours; T2 had the highest pH values (5.95 ± 0.024) compared to other treatments (5.90 ± 0.024, 5.75 ± 0.024, 5.73 ± 0.024). The results of this study demonstrated that even though the FI was reduced in MOLM fed broilers, they efficiently consumed and used nutrients, as a result MOLM fed birds had higher weights and low ammonia concentration throughout the experiment, which may improve the house environment without affecting the quality of meat.]]> Wed 12 May 2021 14:21:24 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:29334 0.05) amongst the treatments. The most cost efficient feed (which accumulated the cheapest cost feed per kg were) T1 (R11.32) and T3 (R11.32) although there was a slight difference in the gross profit of these treatments T1 (R45.71) and T3 (R44.48). Carcass characteristics were the same (P > 0.05) across the treatments except for the wing, thigh, drumstick and the breast (P < 0.05). T2 had the highest wing weight (166.63±8.60), T1 (113.03±8.60) and the lowest in T3 (74.46±8.60). The thigh weight were greater (P<0.05) in T2 (185.69±4.34); T1 (185.54±4.34) compared to T3 (166.97±4.34) which was lower. Treatments 1 (204.17±6.57), T2 (197±6.57) had heavier (P<0.05) breast weights than T3 (186.06±6.57). Dietary treatments had no significant effect (P > 0.05) on pH of the breast meat. No differences were observed in colour during the 1 hour period after slaughter. At 24 hours after slaughter, the L* values were different (P < 0.05) in T1 and T2 (44.3 ± 0.37; 43.7 ± 0.37), respectively, T1 and T3 were the same. The a*-values were different (P < 0.05) at 48 hours after slaughter for T1 and T3 (4.5 ± 0.27; 3.4 ± 0.27), T2 was the same as T1. It was therefore, concluded that since manipulation of starter phase did not have adverse effects on growth performance, gross profit, slight statistical difference in meat quality attributes and carcass characteristics. Therefore, the manipulation of starter diet has the potential to be used in broiler production.]]> Tue 07 May 2024 10:54:19 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:27718 Thu 13 May 2021 07:03:47 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39108 Thu 13 May 2021 04:55:56 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:27944 0.05) to T3. The dressing percent of T1 was significantly different (P<0.05) from T2 and T3 which were similar to each other, with T2 having the highest dressing percentage (78, 2 percent) and T1 having the lowest DP percent (66 percent). The breasts in T2 were significantly higher and different (P<0.05) from both T1 and T3 which were similar to each other. The drumsticks in T3 were significantly different (P<0.05) from T1 while they were similar to T2 with values with T2 having highest values. After 45 minutes of slaughter, a significant difference (P<0.05) was observed in L⃰ among all treatments. In redness (a⃰), T3 was significantly different from T1 but was similar to T2 and all treatments in this study exhibited a darker red meat, with T3 muscles exhibiting darker red colour than the other treatments. Similar results were observed in yellowness (b⃰), where the breast muscles from T3 were more yellow than the other treatments. After 24 hours of slaughter, T2 L⃰ values were significantly different (P<0.05) from both T1 and T3 which were similar to each other. It was also found that the broiler chickens given diet with no T. molitor L inclusion (T1) had lower values of BW, FI, ADG and FCR throughout the experiment than those that were in T2 and T3 with 5 percent and 10 percent T. molitor L inclusion levels, respectively. However, it was also found that although broilers with 5 percent T. molitor L inclusion (T2) in their diet had high ABW and ADG than the broilers with 10 percent T. molitor L inclusion (T3), the T3 birds compared favourably to T2 birds as they required low feed intake to reach the same slaughter weight due to high FCR. It was, therefore, concluded that T. molitor L meal can be incorporated into the diets of broilers to produce heavy birds either at 5 or 10 percent. However, although 5 percent T. molitor L inclusion yields heavier carcasses, the 10 percent T. molitor L inclusion compared favourably to 5 percent inclusion since it required low feed intake to reach the same slaughter weights and there were slight differences on meat quality attributes between the two treatments.Thus T. molitor L at 10 percent inclusion levels was the best inclusion level to enhance broiler growth performance, carcass yield, meat yield and meat quality.]]> Thu 13 May 2021 04:45:31 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:28510 Thu 13 May 2021 04:21:14 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:27712 Thu 13 May 2021 03:29:07 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39672 70). Seasonal variations had an effect (P<0.05) on some HP (HB, HCT, MCV, MCH, EOS, and BAS). Neutrophils (-0.267) and basophils (0.268) were significantly correlated with THI. In conclusion, the Boran cows were more susceptible to tick loads during the hot seasons. Likewise, the levels of creatine kinase activity and temperature-humidity index were high during the hot-dry and hot-wet season. Therefore, seasonal variations had an effect on tick loads, coat characteristics, temperature-humidity index and blood metabolite profiles of extensively raised Boran cows.]]> Thu 13 May 2021 03:17:31 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39126 0.05) observed in meat L*, b* and C * . Ultimate pH was negatively correlated with thawing loss and some colorimetric attributes of lamb such as lightness, yellowness and hue angle. Moreover, tenderness was positively correlated with cooking and thawing losses. Significant differences were not (P>0.05) observed in sarcomere length, myofibrilar diameter and shear force between A and AB classes. Both sarcomere length and myofibrilar diameter were not correlated (P>0.05) with meat tenderness. These results suggest that A and AB classes are the same in nanostructure and that muscle nanostructure of these two classes is not related to meat tenderness. It was concluded that meat from sheep carcasses falling under the A and AB classes in the South African classification system vary greatly in physicochemical quality. Moreover, sheep carcasses from A and AB classes have the same sarcomere lengths and hence, they do not differ in meat tenderness (WBSF). However, when these classes were observed under a microscope, slight differences were noted in sarcomere lengths and myofibrilar diameters, which led to a conclusion that the two should remain as separated classes because their combination would result in the expansion of the non-uniformity of red meat tenderness. Therefore, A and AB classes should not be combined in the South African classification system. Further research is, however, recommended to evaluate the influence of other factors that were not examined in the current study.]]> Thu 13 May 2021 02:40:47 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:31634 0.05) was observed between serum and saliva cortisol. However, results showed that there was adrenal stimulation in saliva coupled by significant (P<0.05) effects of sampling intervals. For the second study 21 non-pregnant and clinically healthy Nguni cows of one herd were used for the trial. They were divided into parity groups and their weights were used as a covariate in data analysis. For five consecutive weeks, fresh faecal samples were extracted and rectal temperatures measured. In addition, fear of approaching humans was assessed by AD scores and behaviour scores in the crush chute, as well as vocalisation, urination and defaecation were observed. The effect of successive handling significantly (P<0.05) affected the physiological parameters, namely FGM and RT. Contrariwise, Chi-square tests revealed that parities had a significant (χ2 < 0.05) influence on AD and crush scores as well as on the occurrence of excretory behaviour. It was concluded that saliva cortisol can be used as a stress indicator in beef cows. However, plasma cortisol can be significantly volatile thereby becoming less sensitive to changes across time. This can cause a lack of relationship between plasma and saliva cortisol. On the other hand, repetitive handling of beef cows has an influence on faecal stress levels. In addition, beef cows of differing parities behave differently to handling stress.]]> Thu 13 May 2021 02:23:49 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:34224 Thu 13 May 2021 01:35:59 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39099 0.05) sperm concentration (1.20 ± 3.68x109 sperm/ml) than the EE samples (1.11 ± 3.51x109 sperm/ml). The percentage live sperm in the fresh semen samples did not differ among Namaqua Afrikaner (67.76 ± 1.94percent), Dohne Merino (68.59 ± 1.94percent) and Dorper (72.82 ± 1.98percent) rams. The percentage live sperm for all three breeds dropped considerably after freezing to 17.76 ± 2.03percent, 17.86 ± 2.03percent and 22.72 ± 2.07percent respectively. It remained constant for all the breeds from 7 until 90 days after freezing, indicating that length of storage should not have an effect on percentage live sperm for semen collected via AV or EE. Percentage live sperm of the frozen-thawed semen of the Namaqua rams was lower than that of the Dorper rams, indicating that the Namaqua semen collected via EE did not freeze as well as that of the Dorper semen. In conclusion, neither fresh nor frozen-thawed Dorper and Dohne Merino semen collected via EE did differ significantly. Furthermore, except for semen volume, Dorper and Dohne Merino semen collected via AV did not differ significantly whether evaluated as fresh or frozen-thawed semen. However, both Dorper and Dohne Merino rams produced semen with higher motility and a higher percentage live sperm post-thaw when the semen samples were collected via an AV than via EE. From these results it can therefore be postulated that if Namaqua semen were collected via AV it could have a higher post-thaw percentage live sperm than if semen was collected via EE. Advanced further studies are necessary to investigate the reason for the lower post-thaw survival rate of sperm of the Namaqua Afrikaner rams. This is necessary as semen stored in a cryobank for breeding and conservation purposes for this endangered breed has to be of high quality. Such resources as cryobanks are expensive and funds cannot be wasted on preserving inferior samples that could not fertilize an ovum when needed. The low percentage of live sperm obtained with the frozen-thawed samples in this, as well as other studies on indigenous breeds, is an indication that further research is needed into more suitable freezing protocols. It can be concluded that Namaqua Afrikaner semen cannot be frozen successfully for the purpose of storage in a cryobank, when using a freezing protocol based on Triladyl® as extender. Furthermore, any increase in post-thaw survival rate of sperm will be beneficial and it is therefore suggested that all efforts be made to solve the problem of the Namaqua Afrikaner rams that do not want to ejaculate into an artificial vagina.]]> Thu 13 May 2021 00:06:08 SAST ]]>