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Fat content and fatty acid composition of South African Wagyu beef
Dissertation (MSc Agric (Animal Science))--University of Pretoria, 2021.
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| Format: | Thesis |
| Language: | English |
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University of Pretoria
2021
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| _version_ | 1867613451364335616 |
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| access_status_str | Open Access |
| author2 | Webb, E.C. (Edward Cottington) |
| author_browse | Webb, E.C. (Edward Cottington) |
| author_facet | Webb, E.C. (Edward Cottington) |
| collection | Thesis |
| dc_rights_str_mv | © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MSc Agric (Animal Science))--University of Pretoria, 2021. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/80850 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:36:21.406Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/80850 Fat content and fatty acid composition of South African Wagyu beef Webb, E.C. (Edward Cottington) twanetted@gmail.com Duvenage, Twanette Animal Science UCTD Dissertation (MSc Agric (Animal Science))--University of Pretoria, 2021. The number of Wagyu breeders is growing and the availability of Wagyu beef has increased in South Africa over the past few years. Virtually no research has been done on local Wagyu beef. Diets, feeding and cattle-rearing strategies of Wagyu cattle in South Africa differ from those in Japan. Most Wagyu’s for slaughter are of the F1 generation. This may affect the fat content and fatty acid (FA) composition of South African Wagyu beef. The fat content and the FA composition are influenced by many factors. Wagyu cattle are known to be genetically predisposed to produce vast amounts of marbling or intramuscular fat in the beef cuts. A common misconception among consumers is that all fat in red meat is saturated and will have a negative effect on health, especially non-communicable diseases. On the contrary, red meat has many benefits for human health, and is a source of essential FA, of fat-soluble vitamins and minerals, as well as of protein and energy. In this study South African Wagyu beef and beef from composite feedlot cattle were compared in respect of fat content and FA composition. Samples were collected from different fat depots in carcasses of 13 randomly selected Wagyu and 13 composite feedlot cattle at a commercial abattoir. Intramuscular (IM), subcutaneous fat (SCF) and perirenal fat (PRF) samples were collected from each carcass. All samples were collected on the left side of each carcass. FA analysis was done on 78 samples to determine the FA composition of each anatomical location for both Wagyu and typical composite feedlot cattle. Ether extracts were done on all the IM Wagyu samples to determine the actual fat percentage and to compare that to the estimated fat percentage given by the marbling score. One would assume that the higher amount of fat in Wagyu beef would be unhealthy because it is the same FA in the same ratio as in beef from composite feedlot cattle in South Africa. The results of this study show that there is a difference in the FA composition between Wagyu and composite feedlot cattle. The same FAs were detected in both; however the amount of each FA differs. More IMF is found in Wagyu than in composite feedlot cattle. The ratio of the main FA groups was also calculated and compared. The ratio of n-6/n-3 is significantly lower in Wagyu beef than in composite beef, which is more favourable when comparing this ratio to the recommended daily intake. The measures used to determine marbling score is the Australian marbling score and the MIJ camera marbling score. For each marbling score these measurements gave an estimated fat percentage. These estimates were compared to the actual fat percentage. These two measurements were significantly correlated. The MIJ camera marbling scores were better correlated to the actual fat percentages. Funded from Prof EC Webb's Meat Science Research funding Animal and Wildlife Sciences MSc Agric (Animal Science) Unrestricted 2021-07-15T09:28:10Z 2021-07-15T09:28:10Z 2021-09 2021-07-12 Dissertation * S2021 http://hdl.handle.net/2263/80850 en © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | Animal Science UCTD Fat content and fatty acid composition of South African Wagyu beef |
| title | Fat content and fatty acid composition of South African Wagyu beef |
| title_full | Fat content and fatty acid composition of South African Wagyu beef |
| title_fullStr | Fat content and fatty acid composition of South African Wagyu beef |
| title_full_unstemmed | Fat content and fatty acid composition of South African Wagyu beef |
| title_short | Fat content and fatty acid composition of South African Wagyu beef |
| title_sort | fat content and fatty acid composition of south african wagyu beef |
| topic | Animal Science UCTD |
| url | http://hdl.handle.net/2263/80850 |