The effect of production system and management practices on the quality of meat products from ruminant livestock

Show simple item record Webb, E.C. (Edward Cottington) Erasmus, Lourens Jacobus 2014-05-05T12:11:29Z 2014-05-05T12:11:29Z 2013
dc.description.abstract Demands for products of animal origin are increasing worldwide owing to the significant growth in the human population and changes in the health, wealth and life expectancy of people. The agricultural sector has the scientific knowledge, expertise and technology to respond to these challenges, but consumers are concerned about the methods used to meet these new challenges. They are also concerned about the environmental impact of modern technologies and intensification of production systems. Various combinations of pasture-based and intensive systems are employed to raise ruminant livestock, depending on resources and climate. The quality of animal products from production systems differs, but there are advantages and disadvantages for each. In South Africa, cattle and sheep are generally fattened for short periods to ensure efficient production and to meet market requirements. This is more easily achieved by feeding different proportions of concentrate diets, with or without feed additives and growth promotants that are approved for use in food-producing animals. Hormonal growth implants are strictly regulated for use in animal production systems. Production systems affect both the extrinsic and intrinsic aspects of carcass and meat quality of livestock. Extrinsic aspects that are affected include weight gain, age at slaughter and carcass weight. Concentrate feeding generally yields a more consistent carcass composition than pasture-fed animals, which addresses the necessity for more consistent meat quality. Intrinsic aspects of animal products that are affected include carcass composition and conformation, carcass fat content and colour, meat composition, colour, tenderness and flavour. Beef and lamb from pastures are darker, and carcass fat contains more yellow pigments, which may affect a consumer’s choice to purchase. The typical pasture flavour in meat is because of the presence of branched-chain fatty acids, 3-methylindole and other oxidation products, and off-flavours are often detected. In many countries, the meat flavour of intensively fed livestock is preferred to pasture-fed animals, but certain consumers prefer the more intense pasture flavour. Pasture feeding has beneficial effects on n-3 fatty acids, notably eicosapentaenoic acid (EPA, C20:5n-3) and docasahexaenoic acid (DHA, C22:6n-3). Beef and lamb from pasture-fed animals are generally less tender, but shelf life is better, owing to the presence of antioxidants such as vitamin E. en_US
dc.description.librarian am2014 en_US
dc.description.uri en_US
dc.identifier.citation Webb, EC & Erasmus, LJ 2013, 'The effect of production system and management practices on the quality of meat products from ruminant livestock', South African Journal of Animal Science, vol. 43, no. 3, pp. 414-423 en_US
dc.identifier.issn 0375-1589 (print)
dc.identifier.issn 222-4062 (online)
dc.identifier.other 10.4314/sajas.v43i3.11
dc.language.iso en en_US
dc.publisher South African Society for Animal Science en_US
dc.rights Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. en_US
dc.subject Hormonal growth implants en_US
dc.subject Feed additives en_US
dc.subject Antimicrobial implants en_US
dc.subject Carcass quality en_US
dc.subject Meat quality en_US
dc.title The effect of production system and management practices on the quality of meat products from ruminant livestock en_US
dc.type Article en_US

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