Browsing by Author "Cloete S. W. P. (Schalk Willem Petrus van der Merwe)"

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    A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton
    (2012) Cloete J.J.E.; Hoffman L.C.; Cloete S. W. P. (Schalk Willem Petrus van der Merwe)
    The slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds. © 2012 Elsevier Ltd.
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    Comparison of six crossbred lamb types: Sensory, physical and nutritional meat quality characteristics
    (2003) Hoffman L.C.; Muller M.; Cloete S. W. P. (Schalk Willem Petrus van der Merwe); Schmidt D.
    The effect of crossbreeding on lamb meat quality was examined on the M. longissimus dorsi and M. semimembranosus of South African lamb breed combinations. The lambs were sired by Dormer (D) and Suffolk (S) rams and born to Merino (M), Dohne Merino (DM) and SA Mutton Merino (SAMM) ewes to give six breed combinations. Ratings of sensory attributes on the M. semimembranosus of the different lamb breed combinations were obtained from a trained descriptive panel. The moisture, total lipids, protein, ash, mineral content and fatty acid composition of the M. semimembranosus were also obtained. Physical parameters measured on the M. longissimus dorsi were: pH48, drip loss, cooking loss and Warner-Bratzler shear force (WBS). Breed did not have a significant effect (P > 0.05) on the sensory quality of lamb, except for D × SAMM lambs which only showed a significantly higher (P ≤ 0.05) initial juiciness compared to S×M. However, breed had a significant effect on pH 48, WBS, protein content and the fatty acid and mineral composition. © 2003 Elsevier Ltd. All rights reserved.
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    Effect of production system on the growth rate, carcass characteristics and carcass composition of Dorper lambs
    (2012) Cloete J.J.E.; Hoffman L.C.; Claasen B.; Cloete S. W. P. (Schalk Willem Petrus van der Merwe)
    An investigation on the effect of production system on growth rate, carcass characteristics and carcass composition of Dorper lambs was carried out under South African conditions. The study involved sixty lambs which were divided into two production/feeding groups (feedlot (FL) vs. free-range (FR)) at weaning. Each group consisted of 10 lambs from three gender classes (ewes, rams and castrates). The FL-lambs were fed a commercial pelleted ration while the FR-group grazed natural pastures. The production system x gender interaction indicated that male lambs (castrates and rams) grew twice as fast as ewes under FL-conditions. Gender groups were less pronounced in FR-lambs. FL-lambs produced heavier carcasses, higher dressing percentages and greater carcass fatness levels than FR-lambs. Ram lambs attained heavier slaughter weights and produced heavier carcasses than ewe lambs with castrates being intermediate. Production system did not have an effect on intramuscular lipid concentration, barring a tendency in the Biceps femoris muscle. It was concluded that the FL-diets were generally associated with better lamb growth rates, greater carcass fatness and an improved dressing percentage. Although animal performance was generally improved in the more intensive FL-system, it was also concluded that discerning consumers will likely prefer the more natural (and therefore more ethically acceptable) FR-meat.