https://commons.ru.ac.za/vital/access/manager/Index en-us 5 https://commons.ru.ac.za/vital/access/manager/Repository/vital:10947 Wed 12 May 2021 20:28:23 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11258 Wed 12 May 2021 18:47:24 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:10956 Thu 13 May 2021 06:39:37 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11580 0.05) among all the breeds, except that Nguni meat was darker (L*) (P < 0.05) than meat from the other two breeds. The Bonsmara had the highest (P > 0.05) concentrations while the Nguni had the lowest (P > 0.05) concentrations of stress hormones. There were significant (P < 0.05) correlations between WB values of meat aged for two and 21 days in Nguni and Bonsmara, but not in Angus. The correlations among stress responsiveness hormones and meat quality were breed-dependent. Except monounsaturated fatty acids (MUFA) and the n-6/n-3 ratio, fatty acid profiles among the breeds were similar (P > 0.05). Cholesterol levels among the breeds were similar (P > 0.05). The Nguni had the best (P < 0.05) sensory characteristics, such as flavour and tenderness. It can be concluded that while the Nguni is a small framed breed, its meat quality is similar to that of Bonsmara and Angus and has the best meat taste when raised on natural pasture.]]> Thu 13 May 2021 05:47:27 SAST ]]>