Effect of transportation on ostrich (Struthio camelus) weight loss and meat quality
L. C. Hoffman A D , W. J. Wolmarans A , C. Smith B and T. S. Brand A C
+ Author Affiliations
- Author Affiliations
A University of Stellenbosch, Department of Animal Sciences, Private Bag X1, Matieland, 7602, South Africa.
B University of Stellenbosch, Department of Physiological Sciences, Private Bag X1, Matieland, 7602, South Africa.
C Elsenburg Institute for Animal Production, Western Cape, Department of Agriculture, Private Bag X1, Elsenburg, 7606, South Africa.
D Corresponding author. Email: lch@sun.ac.za
Animal Production Science 52(12) 1153-1162 https://doi.org/10.1071/AN12088
Submitted: 9 March 2012 Accepted: 18 July 2012 Published: 18 September 2012
Abstract
The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77%; T600 = 46.86%). Treatments also had a significant effect (P < 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P > 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P < 0.05) from each other in drip loss (T0 km = 0.40%; T60 km = 1.36%; T600 km = 0.97%). Significant differences (P < 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P > 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528; P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.
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