Mpakama, T.
(Department of Livestock and Pasture Science, University of Fort Hare)
,
Chulayo, A.Y.
(Department of Livestock and Pasture Science, University of Fort Hare)
,
Muchenje, V.
(Department of Livestock and Pasture Science, University of Fort Hare)
The objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, creatine kinase (CK) and beef quality. Three hundred and twenty one cattle from three breeds (108 Bonsmara, 130 Beefmaster and 83 Brahman) were used in this study. The animals were grou...
The objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, creatine kinase (CK) and beef quality. Three hundred and twenty one cattle from three breeds (108 Bonsmara, 130 Beefmaster and 83 Brahman) were used in this study. The animals were grouped as follows: Group 1 (16 months old), Group 2 (18 months old) and Group 3 (24 months old). At exsanguinations, blood samples for CK determination were collected using disposable vacutainer tubes. Muscularis longissimus thoracis et lumborum (LTL) was collected 24 h after slaughter to determine the colour ($L^*$, $a^*$, and $b^*$) and ultimate pH ($pH_u$) of beef. Breed, sex and age had significant effects (p<0.05) on bruising score, CK levels and beef quality. Bonsmara breed had the highest (80%) bruising score percentage, CK ($705.3{\pm}80.57U/L$) and $pH_u$ ($6.3{\pm}0.05$) values while the Bonsmara had the highest $L^*$ ($24.8{\pm}0.78$) $a^*$ ($17.5{\pm}0.53$) and $b^*$ ($12.8{\pm}0.53$) values. Higher CK levels were also observed in winter compared to summer, spring and autumn respectively. Therefore, animal factors (sex, breed and animal age at slaughter) contribute to the development of bruises and have an effect on the levels of CK and meat quality. It was also concluded that there is no significant relationship between meat parameters (L,* $a^*$, and $b^*$) and CK levels.
The objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, creatine kinase (CK) and beef quality. Three hundred and twenty one cattle from three breeds (108 Bonsmara, 130 Beefmaster and 83 Brahman) were used in this study. The animals were grouped as follows: Group 1 (16 months old), Group 2 (18 months old) and Group 3 (24 months old). At exsanguinations, blood samples for CK determination were collected using disposable vacutainer tubes. Muscularis longissimus thoracis et lumborum (LTL) was collected 24 h after slaughter to determine the colour ($L^*$, $a^*$, and $b^*$) and ultimate pH ($pH_u$) of beef. Breed, sex and age had significant effects (p<0.05) on bruising score, CK levels and beef quality. Bonsmara breed had the highest (80%) bruising score percentage, CK ($705.3{\pm}80.57U/L$) and $pH_u$ ($6.3{\pm}0.05$) values while the Bonsmara had the highest $L^*$ ($24.8{\pm}0.78$) $a^*$ ($17.5{\pm}0.53$) and $b^*$ ($12.8{\pm}0.53$) values. Higher CK levels were also observed in winter compared to summer, spring and autumn respectively. Therefore, animal factors (sex, breed and animal age at slaughter) contribute to the development of bruises and have an effect on the levels of CK and meat quality. It was also concluded that there is no significant relationship between meat parameters (L,* $a^*$, and $b^*$) and CK levels.
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문제 정의
, 2009) have been conducted to determine the occurrence of bruises in cattle from the farm to the abattoir however, the level of bruising and the relation to CK values was not considered. Therefore the objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, levels of creatine kinase (CK) and the quality of beef.
제안 방법
The pH meter was calibrated using pH 4, pH 7 and pH 9 standard solutions (CRISON Instrument, SA Spain) before each day’s measurement. The measurements were then performed with a sharpened metal sheath to prevent probe breakage and meat contamination.
대상 데이터
The abattoir is situated at longitude and latitude 32.'2˚ S and 27.'5˚ E in the Amathole District of the Eastern Cape Province of Republic of South Africa (RSA).
The study was conducted in East London Abattoir which is located in Buffalo City Municipality. The abattoir is situated at longitude and latitude 32.
Data was collected from 321 cattle over four seasons (winter, spring, summer and autumn) between the year 2011 and 2012. The seasons were categorised into the months as follows: winter (June to August), spring (September to October), summer (November to February) and autumn (March to May).
The seasons were categorised into the months as follows: winter (June to August), spring (September to October), summer (November to February) and autumn (March to May). All cattle were slaughtered at the East London commercial abattoir in the Eastern Cape Province. This abattoir operates from 0600 to 1700 h on Mondays till Fridays.
The serum samples were used to determine the levels of CK at the National Health Laboratory Services (NHLS), Port Elizabeth using Model DXC 600 machine (Beckman Coulter, Ireland). The contents included 261 ML CK Reagent, 1 preparation insert and the reactive ingredients included creatine phosphate, disodium Salt 461 mmol/L, nadide 30: 0 mmol/L, adenosine-5-diphosphate, monopotassium salt, dihydrate 36.
데이터처리
The significant difference between least square group means for CK levels and beef quality parameters were compared using Duncan multiple range procedure. Correlations were computed using PROC GLM of Statistical Analysis System (SAS) (2003) to determine the relationship between pre-slaughter condition on CK and meat quality attributes.
이론/모형
Significant differences between least square group means for CK and animal factors were compared using the Duncan’s procedure.
Only carcasses that had bruises were considered. The assessment was done using a method based on the Australian Carcass Bruise Score System (Anderson and Horder, 1979). Bruise scores were calculated for each load by multiplying the number of bruises in each size class by a weighting factor: slight 1, medium 3, and heavy 5, and adding these values (Anderson and Horder, 1979).
The significant difference between least square group means for CK levels and beef quality parameters were compared using Duncan multiple range procedure. Correlations were computed using PROC GLM of Statistical Analysis System (SAS) (2003) to determine the relationship between pre-slaughter condition on CK and meat quality attributes.
성능/효과
Beef from Beefmaster and Brahman breeds had significantly higher (p<0.05) pHu values of 6.3±0.05 and 6.1±0.06, respectively compared to that of the Bonsmara breed which had an average value of 5.6±0.05.
Results from this study showed that animal factors such as sex, breed and animal age at slaughter contribute to the development of bruises, and have an effect on creatine kinase (CK) levels and meat quality. The highest percentage of slightly bruised meat was observed in Bonsmara breed, while Beefmaster and Brahman had intermediate bruising scores.
Results from this study showed that animal factors such as sex, breed and animal age at slaughter contribute to the development of bruises, and have an effect on creatine kinase (CK) levels and meat quality. The highest percentage of slightly bruised meat was observed in Bonsmara breed, while Beefmaster and Brahman had intermediate bruising scores. Bonsmara breed had higher CK levels than Beefmaster and Brahman breeds.
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