- Title
- Antioxidant activity and the quality of meat from goats and broilers supplemented with Moringa (Moringa Oleifera) leaves
- Creator
- Qwele, Kumnandi
- Subject
- Goats -- South Africa -- Eastern Cape
- Subject
- Chickens -- South Africa -- Eastern Cape
- Subject
- Meat -- Quality
- Subject
- Moringa
- Date Issued
- 2011
- Date
- 2011
- Type
- Thesis
- Type
- Masters
- Type
- MSc Agric (Animal Science)
- Identifier
- vital:11803
- Identifier
- http://hdl.handle.net/10353/469
- Identifier
- Goats -- South Africa -- Eastern Cape
- Identifier
- Chickens -- South Africa -- Eastern Cape
- Identifier
- Meat -- Quality
- Identifier
- Moringa
- Description
- The objective of the study was to determine the antioxidant activity (AA) and the quality of meat from goats and chickens supplemented with Moringa (Moringa oleifera) leaves. For the first experimental chapter, eighteen 9 months old Xhosa lop-eared, castrated goats with an average body weight of 14 kg were used. There were three supplements namely, Moringa oleifera leaves, sunflower cake and grass hay. There were six goats per supplement. The goats were slaughtered after 60 days of supplementation and the Muscularis longissimus thoracis et lumborum (LTL) of the right side of each goat was used to determine fatty acid composition, total phenolic content (TPC), diphenylpicrylhydrazyl (DPPH) assay, 2, 2 azino-bis (3- ethylbenzothiazoline-6-sulphonic diammonium salt (ABTS) assay and reducing power assay of meat. Glutathione (GSH), catalase (CAT) and superoxide dismutase (SOD) and lipid peroxidation (thiobarbituric acid reactive substances, TBARS) were taken as parameters to evaluate in vivo AA of the meat. For the second experiment, twelve male broilers were used in four groups of dietary supplementation. Three broilers were allocated per group. After slaughter, the breast muscle was sampled for total phenols, flavonoids, proanthocyanidins, TPC, ABTS, GSH, CAT, SOD, lipid peroxidation, ultimate pH (pH24), colour (L* (lightness), a* (redness), b* (yellowness)), WB-shear force and cooking loss. In both chapters Moringa leaves exhibited the highest AA. Meat from goats supplement with Moringa exhibited the highest AA. Meat from broilers supplemented with a mixture of Moringa leaves, broiler finisher and crushed maize, had the highest (P < 0.05) pH24 and L* values. Moringa can therefore be used to preserve meat without changing the quality of meat.
- Format
- x, 113 leaves; 30 cm
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science & Agriculture
- Language
- English
- Rights
- University of Fort Hare
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UFH Department of Livestock & Pasture Science
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