The aim of this study was to evaluate the Small Ruminant Nutrition System (SRNS) model’s performance predictions for lambs under South African conditions using growth and body composition data of early- (Dorper) and late-maturing (South African Mutton Merino), indigenous sheep breeds. The Cornell Net Carbohydrate and Protein System (CNCPS) biological model has consistently been modified to include recent information. This has led to the development of the SRNS model, but up to now the SRNS model has only been validated with European sheep breeds under European conditions. Thirty two Dorper, 16 male and 16 female lambs, and 36 South African Mutton Merino, 18 male and 18 female lambs, were fed a grower diet for the experimental period of 60 days. Three groups of lambs of each breed were slaughtered as the lambs reached pre-determined target weights. The first group of 24 animals (slaughter group 1) was slaughtered at the onset of the experiment at a live weight of 20 kg. With the second group (slaughter group 2) the South African Mutton Merinos were slaughtered at an average weight of 35 kg and the Dorpers at an average weight of 30 kg. The last group (slaughter group 3) had an average weight of 50 kg for the South African Mutton Merinos and 40 kg for the Dorpers at slaughter. Using the data from this trial, predictions of the average daily gain (ADG), feed intake (DMI), empty body gain and the composition of the empty body gain were used to evaluate the model. The animals were divided into three slaughter groups, based on growth stage, for the determination of body composition data. Energy value of gain (EVG), fat and protein content on a shrunk and empty body weight basis were compared with the corresponding values predicted by the SRNS. Growth composition of the lambs was determined by dividing them into two growth periods. Average daily gain and DMI were evaluated in the experiment, and results compared to the mean ADG and DMI predictions obtained from the SNRS model. Two different equations were compared to estimate EVG and two sets of coefficients were also compared for the EVG. Five different equations were compared to estimate the efficiency of conversion of metabolisable energy (ME) to net energy (NE) for gain, kg. The correction factor to adjust for the increase in the size of the visceral organs as nutrient intake increases and the coefficient for the effect of gender on maintenance requirements were tested for relevance of use in the SRNS. Overall, based on these evaluations it appears that the original SRNS model gave the best predictions when compared to any of the modifications tested. With regards to ADG the model over-predicts the requirements of the lambs in the early growth stage and under-predicts the requirements of the lambs in the later growth stage. The DMI predictions that were made using the original SRNS were accurate. The evaluation of the SNRS predictions in relation to the composition of gain indicated that this model over-predicted both the fat and the protein content of gain. The predictions were accurate, however the precision was low. The low precision was probably due to the lack of variation in the measured range of fat and protein content of gain. Before field application further studies and adjustments to the SRNS model is required, especially with regard to predictions on the fat and protein content of gain and over or under predictions of ADG during different growth stages of Dorper and South African Mutton Merino lambs. / Dissertation (MSc)--University of Pretoria, 2013. / gm2014 / Animal and Wildlife Sciences / unrestricted

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.

No description available.

This preliminary study investigated the factors which influence consumer choice of beef. A questionnaire and sensory evaluation considered the level of importance which consumers attached to the sensory (intrinsic attributes) properties of beef as compared to extrinsic factors. It was found that consumers use sensory properties to predict the freshness and overall eating quality, but they can also misinterpret the quality cues. Consumers made it clear that the freshness and the place of purchase played a prominent role in their decision to purchase red meat because they perceive the retailer to be an integral part of the overall quality assessment with regard to the purchase process of mutton and beef. The Total Food Quality Model is used as the frame of reference for analysing the way in which consumers perceive meat quality. The way in which consumers form expectations about the quality at the point of purcha7se, based on their own experience and information cues available in the shopping environment, is described as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications for consumer satisfaction and repeat purchase intent is addressed. The study collected data by means of a questionnaire to evaluate the quality perceptions of beef. Cronbach alpha as reliability coefficient recorded high levels of reliability and the factor analysis revealed that only one factor, namely that of quality considerations is present in the analysis. Furthermore, the building on the insights obtained on subjective quality perception, possibilities for consumer–oriented product development in the meat sector are addressed. Issues dealt with here are branding, differentiation by taste, healthiness and convenience. / Thesis (M.Sc. (Computer Science))--North-West University, Potchefstroom Campus, 2011.

This preliminary study investigated the factors which influence consumer choice of beef. A questionnaire and sensory evaluation considered the level of importance which consumers attached to the sensory (intrinsic attributes) properties of beef as compared to extrinsic factors. It was found that consumers use sensory properties to predict the freshness and overall eating quality, but they can also misinterpret the quality cues. Consumers made it clear that the freshness and the place of purchase played a prominent role in their decision to purchase red meat because they perceive the retailer to be an integral part of the overall quality assessment with regard to the purchase process of mutton and beef. The Total Food Quality Model is used as the frame of reference for analysing the way in which consumers perceive meat quality. The way in which consumers form expectations about the quality at the point of purcha7se, based on their own experience and information cues available in the shopping environment, is described as well as the way in which quality is experienced in the home during and after meal preparation. The relationship between quality expectations and quality experience and its implications for consumer satisfaction and repeat purchase intent is addressed. The study collected data by means of a questionnaire to evaluate the quality perceptions of beef. Cronbach alpha as reliability coefficient recorded high levels of reliability and the factor analysis revealed that only one factor, namely that of quality considerations is present in the analysis. Furthermore, the building on the insights obtained on subjective quality perception, possibilities for consumer–oriented product development in the meat sector are addressed. Issues dealt with here are branding, differentiation by taste, healthiness and convenience. / Thesis (M.Sc. (Computer Science))--North-West University, Potchefstroom Campus, 2011.

Thesis (MScEng (Industrial Engineering))--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: In terms of its contribution to the agricultural economic activity in Namibia, the small stock industry is the most important sector, second only to the beef industry. This sector makes a significant contribution to the agricultural business in Namibia due to the sector’s exports, its provision of employment, use of natural resources, contribution to GDP and to consumer spending as well as food security. Agricultural activities in Namibia contributed 5.5 percent to Namibia’s GDP, while 70 percent of the population relies on agriculture for employment and day-to-day living. Livestock farming in Namibia is free ranging on natural pastures and therefore produces high-quality meat that is in high demand in both the national and international markets. Small stock production in Namibia is unstable due to the high variability of weather patterns, changes in economic and social environments, unpredictable droughts as well as political and structural changes. Due to the decline in mutton production over the last years, research in the supply economics of the mutton industry in Namibia is important. The purpose of this study is to investigate the relationships between the various price and non-price factors contributing to the supply dynamics within the mutton industry in Namibia. Two hypotheses are tested with the aid of econometric modelling techniques on monthly time series data. The Autoregressive Distributed Lag approach to co-integration was used to determine the long-run and short-run supply response elasticities towards economic and climatology factors. Results showed a significant long-run relationship between the average Namibian mutton producer price and mutton supply. Results revealed that a one percent increase in the mutton producer price leads to a 1.97 percent increase in mutton supply. Beef producer price, a substitute product to mutton, showed a significant negative long-run effect towards mutton production whereas rainfall showed a meaningful positive long-run contribution to mutton supply. These supply shifters towards mutton production also showed significant short-run elasticities. Results further revealed that the system takes nearly two months to recover to the long-run supply equilibrium, should any disturbances occur within the supply system. The study showed that price-related and climatological factors play a major role in the Namibian mutton production industry. Industry stakeholders and policy makers should therefore incorporate these significant relationships between supply shifters and production output into future decisions and marketing policies to secure a healthy, growing and sustainable mutton industry in Namibia. / AFRIKAANSE OPSOMMING: In terme van bydrae tot die landboubedryf in Namibië is die kleinveebedryf die tweede belangrikste sektor, net kleiner as die land se grootveebedryf. Die sektor maak ‘n betekenisvolle bydrae tot die landboubedryf in Namibië deur middel van werkskepping, die gebruik van natuurlike hulpbronne, bydrae tot Bruto Binnelandse Produk, uitvoere, verbruikersbesteding sowel as voedselsekerheid. Landbou-aktiwiteite dra by tot 5,5 persent van die Bruto Binnelandse Produk van ‘n land waar meer as 70 persent van die bevolking afhanklik is van landbou om ‘n bestaan te kan maak. Veeboerdery in Namibië geskied ekstensief op natuurlike veld wat lei tot die produksie van ‘n hoë kwaliteit produk, wat hoog in aanvraag is in plaaslike en internasionale markte. Kleinvee produksie in Namibië is onstabiel as gevolg van fluktuasies in weerpatrone, veranderings in ekonomiese en sosiale omgewings, onvoorspelbare droogtes asook politieke- en struktuurveranderinge. As gevolg van die huidige afname in skaapvleis produksie is navorsing in die aanbodkantekonomie van die skaapvleisbedryf belangrik in Namibië. Die doel van hierdie studie is om die verwantskap te ondersoek tussen verskeie prys en nie-prys faktore wat bydra tot die aanboddinamika van die skaapvleisbedryf. Twee hipoteses word getoets met behulp van ekonometriese modelleringstegnieke op maandelikse tydreeksdata. ‘n Outoregressiewe verspreide sloeringbenadering tot ko-integrasie is gebruik om die langtermyn en korttermyn elastisiteite tussen ekonomiese en klimaatsfaktore vir die aanbod van skaapvleis te bepaal. Resultate dui op ‘n betekenisvolle langtermyn verwantskap tussen die gemiddelde Namibiese produsente prys en skaapvleis produksie. Resultate wys daarop dat ‘n een persent styging in skaapvleis produsente prys ‘n 1,97 persent styging in skaapvleis aanbod het. Die beesvleis produsente prys, ‘n substituut vir skaapvleis, het ‘n beduidende negatiewe effek getoon oor die langtermyn op skaapvleis produksie. Reënval het ‘n beduidende positiewe bydrae getoon ten opsigte van skaapvleis aanbod. Hierdie aanbodsfaktore het betekenisvolle korttermyn elastisiteite getoon. Resultate het ook getoon dat die stelsel twee maande neem om te herstel tot die langtermyn aanbodsewewig, sou daar enige drastiese veranderings in die stelsel plaasvind. Die studie het getoon dat prysverwante en klimaatsfaktore ‘n uiters prominente rol speel met betrekking tot skaapvleisproduksie in Namibië. Bedryfsaandeelhouers en politieke leiers sal hierdie betekenisvolle verwantskappe tussen produksie faktore en aanbod uitset in ag moet neem in toekomstige beplanning en bemarkingsbeleid om ‘n gesonde, groeiende en volhoubare skaapvleisbedryf in Namibië te verseker.

Made available in DSpace on 2014-12-17T14:05:21Z (GMT). No. of bitstreams: 1 EuricoADJ_TESE.pdf: 2589936 bytes, checksum: be1dedfbfc2d5720f10af387bc96dda3 (MD5) Previous issue date: 2012-06-01 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Esp?cies da fam?lia Lutjanidae representam um importante recurso pesqueiro em todas as ?reas de sua ocorr?ncia. No Brasil a explora??o comercial se iniciou na d?cada de 60 e nos anos 80, j? demonstrava decl?nio nos volumes de captura. A diminui??o de capturas aponta que os lutjan?deos devem ser manejados conservativamente. Estudos sobre a estrutura gen?tica das popula??es e dados gen?ticos para monitoramento dos estoques ao longo da costa brasileira atrav?s de marcadores moleculares, s?o escassos. Nesta regi?o, as esp?cies Lutjanus analis e L. jocu desempenham papel social para a subsist?ncia das comunidades de pescadores artesanais. O presente trabalho avaliou a variabilidade gen?tica inter e intrapopulacional, assim como o n?vel de estrutura??o gen?tica populacional de L. analis ( cioba) e L. jocu ( dent?o) ao logo do litoral brasileiro, analisando a regi?o hipervari?vel 1 da regi?o controle D-loop do DNAmt. Ambas as esp?cies demonstram constituir um ?nico grande estoque que permite compreend?-los como popula??es panm?ticas. De fato, a elevada variabilidade gen?tica demonstrada pelos altos ?ndices de diversidade nucleot?dica e haplot?pica, n?o revelam sinais de deprecia??o gen?tica frente a explora??o pesqueira. Os padr?es demogr?ficos hist?ricos destas esp?cies demonstram concord?ncia com eventos ocorridos no Pleistoceno. Os dados gen?ticos n?o excluem riscos futuros para ambas as esp?cies decorrentes da cont?nua explora??o destes estoques

I Sverige kastreras inte bagglamm. Detta bidrar till djurvälfärd och etiska mervärden för lammköttskonsumenten. Samtidigt finns studier som pekar på att könsmogna intakta bagglamm ger kött med handjurssmak som inte uppskattas av konsumenter. I Sverige har mindre konsumentundersökningar genomförts på magert kött från bagglamm av olika ålder utan att hitta skillnader i konsumentpreferens. Bland praktiker i branschen finns en erfarenhet som vittnar om att smakskillnaden huvudsakligen sitter i djurets fettvävnad och betydelsen av detta har inte undersökts närmare. I en försöksdesign med färskkorv kan råvarumängder och djurslag justeras för att analysera skillnader orsakade av kön, ålder och fettslag. Syftet med detta arbete är att genom sensoriska undersökningar och fettsyraanalys utvärdera effekten av ålder och kön på ätkvalitet i färskkorv baserad på svensk lammköttsråvara. Studien baserar på färskkorv producerade i en faktoriell design med hjälp av i branschen vanligt förekommande köttsorteringar som undersöks via beskrivandetest, konsumenttest och fettsyraprofilering. Data från undersökningarna analyseras med variansanalys och Pearsons korrelationstest. Resultaten från studien visar att färskkorvens sensoriska profil påverkas av valet av köttråvara. Yngre bagglamm på 4 månader bidrar till en lösare konsistens och en saltare smak hos färskkorven medan tacklamm på 10 månader ger en tätare textur och en fettkvalitet vars egenskaper resulterar i en kvardröjande känsla i munnen. Skillnaderna kan delvis förklaras av att fettsyrasammansättningen varierar med ålder och kön och att tacklammen har ett fett med högre halt av stearinsyra, ett fastare fett som i studien, inte uppskattas av konsumenten. De äldre bagglammen har ett fett med högre andel palmitinsyra vilket i resultatet är positivt korrelerat med konsumenters totala gillande. Andra viktiga faktorer för hög konsumentpreferens är fastare konsistens och en tydlig lammsmak, variabler som i studien kan kopplas till äldre bagglamm.

New Zealand mutton bird or tītī (Puffinus griseus and order procellariiformes) nest in New Zealand during the summer months, migrate to the northern hemisphere during May and return in September. Their eggs are laid during November and December and the chicks are hatched in the following January and February. Large numbers of them are harvested from April to May in New Zealand. They are wild seabirds annually harvested by Maori according to the customary rights agreement set by Treaty of Waitangi.NZ mutton birds also called Sooty Shearwaters are noted for their high proportion of body fat.These birds are interesting since its sole diet is based on krill and other small marine organisms that are potentially rich in n-3 fatty acids and other marine bioactive compounds. The proximate composition, fatty and amino acids and cholesterol content of mutton bird pectoral muscle were determined and compared with other common meat to explore the nutritional value of this New Zealand delicacy. The concentration of twenty two essential and toxic elements including silver (Ag), aluminium (Al), arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), mercury (Hg), manganese (Mn), lead (Pb), selenium (Se), potassium (K), calcium (Ca), magnesium (Mg), boron (B), iron (Fe), nickel (Ni), sulphur (S), sodium (Na) and cobalt (Co) and zinc (Zn) in mutton bird breast meat (Puffinus griseus) were measured over two years to evaluate its safety for human consumption. Persistent organochlorine, dichlorodiphenyltrichloroethane (DDT) and their metabolites, and aldrin and lindane were also measured.Twenty bird carcasses were purchased in both 2006 and 2007 from a local source. Meat samples from the pectoral muscle of two carcasses were pooled to generate 10 samples for each year. These were used for trace element analysis using inductively coupled plasma-mass spectrometry (ICP-MS). Trace elements were in the range of 0 to 1.09 mg/kg wet weight for Ag, 0 to 3.32 for Al, 0.17 to 0.79 for As, 0.01 to 0.07 for Cd, 0.03 to 0.15 for Cr, 3.56 to 4.88 for Cu, 0 to 0.15 for Hg, 0.22 to 0.50 for Mn, 0 to 0.09 for Pb, 0.66 to 1.18 for Se and 11.49 to 23.70 for Zn. In 2006, Ag, Al, Mn and Zn concentrations were significantly higher but Pb and Hg concentrations significantly lower compared to the 2007 samples (P < 0.05). Apart from one sample in 2006, all the samples were below the published maximum level for concern. However, our preliminary data indicated that the higher level of Cd and other metals in the skin of mutton bird may compromise the overall safety to humans consuming the skin of mutton birds. It is suggested that the evaluation of the metals in different parts and/or the whole mutton bird at different seasons is required to assure complete safety to the consumers.Furthermore, the nutritional value of mutton bird meat was studied over two harvesting seasons (2006 and 2007) to investigate the impact of seasonal variation. The moisture and carbohydrates contents ranged between 54.0 to 55.0 % and 2.8 to 3.0 %, respectively, and no seasonal effects were evident in these components. The values for fat and ash contents were higher and the protein content lower for birds harvested in 2007 compared with the 2006 values which ranged from 11.8 to 13.0, 10.3 to 11.7, and 20.3 to 18.5 % for fat, ash and protein content respectively. The major amino acids in mutton bird pectoral muscle were glutamate, aspartate, lysine, leucine, and arginine. Higher lysine concentrations and lower proline, cystein and methionine were found in mutton birds compared with the literature values for beef, lamb and pork. The essential amino acid content in mutton bird (43.8 and 44.9 % in 2006 and 2007, respectively) was slightly higher than those found in beef and lamb meats (42-43%).The major fatty acids detected were palmitic (C16:0), stearic (C18:0), oleic and isomers (C18:1), eicosenoic (C20:1), Docosahexaenoic acid (DHA) (C22:6), icosapentaenoic acid (EPA) (C 20:5) and these accounted for approximately 77% of the fatty acids. The 3/6 ratio of fats from pectoral muscle was 1.3. The cholesterol concentration varied slightly in the two years with 184.4±37.37and 134.4±25.55mg/100 g fresh weight for 2007 and 2008 respectively. Mutton bird was shown to contain significantly higher cholesterol content (134.4-184.4) than other common meat such as chicken (80.3-88.9), lamb (62.3), fish (52.79) and beef (51.97). Overall, the nutritional value of mutton bird muscle was similar to or superior to the traditionally protein sources such as seafood and red meat. Annual variations existed in the composition of Mutton bird pectoral muscle but this is not of nutritional consequence but might be a useful indicator for ecological events such as feed availability and other environmental issues. Mutton bird seems to be a good source of essential minerals, Zn and Fe compared with other traditional meats source. Mutton bird meat is nutritionally as good as the major sources of red or white meats. It may even have advantages over the other common meats (beef, lamb, fish and chicken) due to its high protein and monounsaturated fatty acids (omega n-3 and n-6) content. However, its high cholesterol content may represent a risk factor for some people.

This project aims to take the investigation of food in early modern drama, in itself a relatively new field, in a new direction. It does this by shifting the critical focus from food-based metaphors to food-based properties and food-producing cook characters. This shift reveals exciting, unexpected, and hitherto unnoticed contexts. In The Taming of the Shrew and Titus Andronicus, which were written during William Shakespeare’s inn-yard playhouse period, the playwright exploits these exceptionally aromatic venues in order to trigger site-specific responses to food-based scenes in these plays. Ben Jonson’s Bartholomew Fair brings fair-appropriate gingerbread properties onstage. When we look beneath the surface of this food effect to its bread and wine ingredients, however, it reveals a subtext that satirizes the theory of transubstantiation. Jonson expands on this theme by using Ursula’s cooking fire (a property staged in Jonson’s representation of Smithfield’s Bartholomew Fair) to engage with the prison narrative of Anne Askew, who was burned to death in front of Bartholomew Priory on the historic Smithfield for denying the doctrine of transubstantiation. This thesis also investigates water, which, for early moderns, was a complex and quasi-mystical liquid: it was a primary element, it washed sin from the world during the Great Flood, it was a marker of status, it was a medicine, and it was a cookery ingredient. Christopher Marlowe not only uses dirty water to humiliate his doomed monarch in Edward II, but he also uses it to apportion blame to the king for his own downfall. In Timon of Athens, Shakespeare draws on the theory of the elements to cast Timon as a man of water, who, Jesus-like, breaks up and divides (or splashes around) his body at his “last” supper. Fully-fledged cook characters were a relative rarity on the early modern stage. This project looks at two exceptions: Furnace in Philip Massinger’s A New Way to Pay Old Debts and the unnamed master cook in John Fletcher’s The Tragedy of Rollo, Duke of Normandy. Both playwrights use their respective gastronomic geniuses to demonstrate the danger that lower-order expertise poses to the upper classes when society is in flux. Finally, this project demonstrates that a link existed between ornate domestic food effects and alchemy. It shows how Philip Massinger’s The Great Duke of Florence and Thomas Middleton’s Women, Beware Women use food properties associated with alchemy to satirize notions of perfection in their play-worlds.