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"Experientia docet" - Experience is the best teacher

Ingestive behaviour of grazing ewes given two levels of concentrate

  • 2015
  • Issue: 2
  • Volume: 45
T.P.D. Silva, C.A.T. Marques, J.N.C. Torreão, L.R. Bezerra, M.J. Araújo, F.P. Gottardi, R.L. Edvan & R.L. Oliveira Page: 180 - 187

This study aimed to evaluate the influence of concentrate supplementation on the ingestive behaviour of grazing ewes. Twelve pregnant pluriparous sheep were used, six of the Santa Inês breed and six of the Morada Nova breed. The supplement was formulated…

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Diallel analysis for bodyweight involving three genotypes of Nigerian indigenous chickens

  • 2015
  • Issue: 2
  • Volume: 45
A.A. Musa, M. Orunmuyi, G.N. Akpa, A.K. Olutunmogun, H. Muhammad & I.I. Adedibu Page: 188 - 197

To evaluate heterosis, reciprocal effect, general and specific combining abilities for bodyweight, a diallel crossing experiment was conducted using three genotypes of Nigerian indigenous chickens: normal (N), frizzle (F) and naked-neck (Na). A total of 601 chicks was hatched from…

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First-time characterization of JY-1-like sequence in goats

  • 2015
  • Issue: 2
  • Volume: 45
R. Sharma, S. Ahlawat, A. Maitra, M. Roy, S. Mandakmale & M.S. Tantia Page: 198 - 205

The JY-1 protein is oocyte specific, and is associated with folliculogenesis and early embryo development, and thus influences the chance of pregnancy. It was the first protein of maternal origin to be described for a single ovulating species, namely cattle.…

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The beef tenderness model

  • 2015
  • Issue: 3
  • Volume: 45
L. Frylinck, A. O’Neil, E. du Toit, P.E. Strydom & E.C. Webb Page: 234 - 248

In Phase1 of this study, three breed types (Simmentaler-, Brahman- and Nguni bulls; n = 60 each) were grain-fed and slaughtered at 12 months of age (A-age, fat-class 2). Feed was withdrawn for either three hours or 24 hours pre-slaughter.…

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Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System

  • 2015
  • Issue: 3
  • Volume: 45
K.W. Moloto, L. Frylinck, P.E. Strydom & G. Koorsen Page: 249 - 254

The current South African Beef Carcass Classification System classifies carcasses using physical attributes such as age, fatness code and the conformation of the carcass as the only indicator of tenderness, implying that optimal tender meat is obtained from carcasses from…

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Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

  • 2015
  • Issue: 3
  • Volume: 45
K.Y. Modika, L. Frylinck, K.W. Moloto, P.E. Strydom, P.H. Heinze & E.C. Webb Page: 255 - 262

The study describes the relationship between visual and instrumental measurements for colour and tenderness between five South African beef breeds: Bos indicus (Brahman), Sanga type (Nguni), British Bos taurus (Angus), European Bos taurus (Charolais) and the composite (Bonsmara). Ten animals…

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Associations between animal traits, carcass traits and carcass classification in a selected abattoir in the Eastern Cape Province, South Africa

  • 2015
  • Issue: 3
  • Volume: 45
Z. Soji, S.P. Mabusela & V. Muchenje Page: 278 - 288

In this study the associations between animal traits, carcass traits and carcass classification within cattle, sheep and pigs slaughtered in a high throughput abattoir were determined. Classes of carcasses from cattle, sheep and pigs delivered for slaughter at this abattoir…

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Sources of variation in quality of South African beef: Case studies in relation to the red meat classification system

  • 2015
  • Issue: 3
  • Volume: 45
P.E. Strydom, L. Frylinck, S.M. van Heerden, M. Hope-Jones, A. Hugo, E.C. Webb, E. Moholisa, B.E. Liebenberg & O.C. Sehoole Page: 289 - 301

The South African classification system describes beef carcasses in regard to visual fat cover, conformation and age by dentition. Animal age provides a fairly accurate description of expected eating quality in regard to tenderness in an industry where other sources…

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Changes in the composition of South African red meat

  • 2015
  • Issue: 3
  • Volume: 45
N. Hall, H.C. Schönfeldt & B. Pretorius Page: 325 - 338

Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red meat is non-homogenous,…

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A consumer perspective of the South African red meat classification system

  • 2015
  • Issue: 3
  • Volume: 45
H. Vermeulen, H.C. Schönfeldt & B. Pretorius Page: 339 - 354

The South African consumer market is characterised by socio-economic and cultural diversity. Food expenditure patterns, behaviour and preferences differ significantly between the various socio-economic sub-groups. Packaging information, including red meat classification information, could be an important tangible resource used by…

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Effects of coriander (Coriandrum sativum L.) seed powder and extract on performance of broiler chickens

  • 2015
  • Issue: 4
  • Volume: 45
M. Naeemasa, A.A. Alaw Qotbi, A. Seidavi, D. Norris, D. Brown & M. Ginindza Page: 371 - 378

This study was conducted to investigate the effects of different levels of coriander (Coriandrum sativum) seed powder and extract on the performance and carcass characteristics of broiler chickens. A total of 420 day-old broiler chicks (Ross 308) were allocated randomly…

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