Team leader

Prof Arno Hugo

Prof Arno Hugo

HugoA@ufs.ac.za
+27 51 401 2729
+27 83 388 0599
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Research Focus

The focus of my current research is the chemical stability of food, with a special interest in the lipid component of meat and meat products. Some current research projects include investigations into the manipulation of the lipid component of diets of meat producing animals with the aim of improving technological and health properties of fat tissue.

 

UFS Collaborators

Research Highlights/News

Prof Arno Hugo Award

Prof Arno Hugo received an Exemplary Award from the Pig Breeders Society of South Africa in appreciation for his contribution to Pig Meat Science and Research during their centenary year celebrations at a gala dinner in Johannesburg.

Five relevant recent publications

Disetlhe ARP, Marume U, Mlambo V and Hugo A (2019) Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets. Asian-Australasian Journal of Animal Sciences  32, 711-720.

Maraba, KP, Mlambo V, Yusuf, AO, Marume OO, Marume U. and Hugo A (2018) Extra dietary vitamin E – selenium as a mitigation strategy against housing induced stress in Dohne Merino lambs: Effect on growth performance, stress biomarkers, and meat quality. Small Ruminant Research 160, 31-37.

Moholisa E, Strydom PE and Hugo, A. (2018) The effect of beef production system on proximate composition and fatty acid profile of three beef muscles.  South African Journal of Animal Science 48, 295-306.

Sebola NA, Mlambo V, Mokoboki HK., Hugo A and Muchenje V (2018)  Comparison of meat quality parameters in three chicken strains fed Moringa oleifera leaf meal-based diets. Journal of Applied Poultry Research, Res. 0:1–9.

Cluff M, Bothma C, Hugo CJ, Hugo A (2017) Intermediate added salt as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science 133, 143-150.


Current postgraduate students in this field

Main Supervisor

The effect of different sodium reduction strategies on the chemical, microbial and sensory quality of dried traditional South African processed beef products.
R Myburgh (PhD)

Evaluation of fatty acid composition, organoleptic properties and mutton quality of wool and meat type sheep on different production systems.
C De Wet (MSc)

Co-supervisor

The growth and survival of Escherichia coli and Staphylococcus aureus in boerewors manufactured with reduced and/or replaced salt.
A Freitag (M.Sc) (Main Supervisor: Prof Celia Hugo)

Using dietary supplemented ascorbic acid to improve broiler production during the summer.
J Lemmer (M.Sc) (Main Supervisor: Dr Foch de Witt)

Quantifying the production efficiency of four commercial rabbit breeds in the Free State Province of South Africa.
J van Niekerk (MSc) (Main Supervisor: Dr Foch de Witt)

Effect of omega-3 lipid sources on production performance and egg quality characteristics of laying hens.
B Potgieter  (MSc) (Main Supervisor: Dr Foch de Witt)

Strategic usage of symbiotic on lifelong growth performance of pigs.
T Jordaan (MSc) (Main Supervisor: Dr Foch de Witt)

The effect of a rumen-specific probiotic combination on the production performance of finishing lambs.
BM Coffee (MSc) (Main Supervisor: Dr Ockert Einkamer)

The effect of hominy chop storage time on diet nutrient value, production performance and meat quality of finishing lambs.
H Jacobs  (MSc) (Main Supervisor: Dr Ockert Einkamer)

The effect of popcorn (Zea mays everta) waste and its physical form on the production performance of finishing lambs.
I Wessels (MSc) (Main Supervisor: Dr Ockert Einkamer)

The effect of secondary plant compounds on the production performance of wether lambs. 
EE Macdonald  (MSc) (Main Supervisor: Dr Ockert Einkamer)

Comparing the effect of conventional and GMO maize (Zea mays) on feed selection and production performance of finishing lambs.
C Menezes  (MSc) (Main Supervisor: Dr Ockert Einkamer)

The effect of castration and anionic salt source on the production performance and incidence of urinary calculi of finishing lambs.
WC Augustyn - (MSc) (Main Supervisor: Dr Ockert Einkamer)

The effect of fibre source on the production performance and meat quality of finishing lambs.
JF Macdonald (MSc) (Main Supervisor: Dr Ockert Einkamer)


FACULTY CONTACT

Faculty Manager: Velaphi Makgwahla
T: + 27 51 401 3199
E: makgwahlamvt@ufs.ac.za

Marketing Manager: Elfrieda Lötter
T: +27 51 401 2531
E: lottere@ufs.ac.za

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