The objective of the current study was to compare tick loads, growth, carcass characteristics and meat quality of Nguni, Bonsmara and Angus steers raised on natural pasture. A total of 30, 7-month old steers each of Bonsmara and Angus, and 40 Nguni steers were kept at the University of Fort Hare Farm till slaughter at 18 months. Monthly weights of the steers were recorded. Carcasses were electrically stimulated. The m. longissimus thoracis et lumborum was sampled for the measurement of meat colour, pH, drip loss, sarcomere length (SL), water holding capacity (WHC), cooking losses, myofibrillar fragmentation length (MFL), Warner Bratzler shear force (WBSF), fatty acid profiles and sensory characteristics of the steers. Urine samples were collected at the slaughter line for the determination of stress hormone concentrations. The Nguni had the lowest tick load (P < 0.05) while the Angus had the highest tick load (P < 0.05). Tick load did not affect the growth rate and carcass characteristics of the steers. Bonsmara and Angus steers had higher (P < 0.05) carcass weight and dressing percentage than the Nguni steers. Meat quality characteristics were similar (P > 0.05) among all the breeds, except that Nguni meat was darker (L*) (P < 0.05) than meat from the other two breeds. The Bonsmara had the highest (P > 0.05) concentrations while the Nguni had the lowest (P > 0.05) concentrations of stress hormones. There were significant (P < 0.05) correlations between WB values of meat aged for two and 21 days in Nguni and Bonsmara, but not in Angus. The correlations among stress responsiveness hormones and meat quality were breed-dependent. Except monounsaturated fatty acids (MUFA) and the n-6/n-3 ratio, fatty acid profiles among the breeds were similar (P > 0.05). Cholesterol levels among the breeds were similar (P > 0.05). The Nguni had the best (P < 0.05) sensory characteristics, such as flavour and tenderness. It can be concluded that while the Nguni is a small framed breed, its meat quality is similar to that of Bonsmara and Angus and has the best meat taste when raised on natural pasture.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufh/vital:11580 |
| Date | January 2007 |
| Creators | Muchenje, Voster |
| Publisher | University of Fort Hare, Faculty of Science & Agriculture |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis, Doctoral, PhD (Animal Science) |
| Format | xiv, 185 leaves; 30 cm, pdf |
| Rights | University of Fort Hare |
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