- Title
- Bruising in slaughter cattle: its relationship with creatine kinase (CK) levels and meat quality
- Creator
- Mpakama, Thandiswa
- Subject
- Beef quality
- Subject
- Creatine kinase
- Subject
- Cattle -- Transportation
- Date Issued
- 2012
- Date
- 2012
- Type
- Thesis
- Type
- Masters
- Type
- MSc Agric (Animal Science)
- Identifier
- vital:11821
- Identifier
- http://hdl.handle.net/10353/d1006850
- Identifier
- Beef quality
- Identifier
- Creatine kinase
- Identifier
- Cattle -- Transportation
- Description
- The objective of the study was to determine the effects of pre-slaughter conditions and anima-l related factors on bruising, 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 according to age categories as follows; Group 1(16months), Group 2 (18months) and Group 3 (24 months). Blood samples for CK determination were collected at exsanguisation using disposable vacutainer tubes. The Muscularis longisimus thoracis et lumborum (LTL) muscle was used to determine beef colour (L,* a* and b*) and ultimate pH. Significant P (<0.05) breed effects were observed on bruising score and CK levels with Bonsmara breed having the highest percentage (80 percent) of bruising score and higher CK (705.3±80.57) values. The higher CK levels were also in winter season. The effect of breed, sex and age at slaughter on meat quality (pHu, L*, a*, b*) was also observed. There were positive correlations between distance travelled and meat quality, while there was no relationship observed between CK and distance travelled. Therefore, it was concluded that animal related factors had an effect on meat quality and CK levels.
- Format
- 84 leaves; 30 cm
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science & Agriculture
- Language
- English
- Rights
- University of Fort Hare
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UFH Department of Livestock & Pasture Science
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