- Title
- Beef quality, oxidative stability and fatty acid composition of Nguni heifers fed diets with incremental levels of Opuntia ficus-indica (cactus) cladodes
- Creator
- Mkhosi, Silungile
- Subject
- Meat -- Quality
- Date Issued
- 2020
- Date
- 2020
- Type
- Thesis
- Type
- Masters
- Type
- MSc (Animal Science )
- Identifier
- http://hdl.handle.net/10353/18732
- Identifier
- vital:42728
- Description
- The objective of the study was to determine meat quality, fatty acid (FA) composition and shelf-life stability of longissimus muscle of Nguni heifers fed incremental levels of Opuntia ficus-indica (cactus) cladodes. A total of 32 heifers aged 36 months were allocated randomly to four dietary treatments: 10% cactus, 20% cactus, commercial and control diets for 90 days. The longissimus thoracis et lumborum (LTL) samples were taken from each carcass for the determination of meat quality, retail shelf-life stability and FA composition. Diet had no effect (P > 0.05) on pH and drip display, however, there was an increase in drip display with ageing time (P ≤ 0.05). Meat colour attributes (L* a* b* and C*) were influenced by diet, with 20% cactus diet having lower L* values compared to other diets (P ≤ 0.05). During a 14-day retail display, a diet day interaction was observed for hue angle with the cactus diets having the lowest values at day 14 of display compared to the other diets (P ≤ 0.05). Differences in meat from heifers fed different diets were observed with 20% cactus accounting for significantly (P ≤ 0.05) higher levels of deoxymyoglobin and the lowest levels of oxymyoglobin. Thawing loss and Warner Bratzler shear force decreased (P ≤ 0.05) with ageing period. Meat from heifers fed cactus diets had lower (P ≤ 0.05) proportions of oleic acid (C18:1n9c) and total MUFA, higher (P ≤ 0.05) proportions of total SFA, C15:1, C17:1, linoleic acid (C18:2n6c) and total PUFA. The control diet produced meat with the highest thiobarbituric acid reactive substances (TBARS) values compared to other diets (P ≤ 0.05) and with ageing TBARS values increased (P ≤ 0.05). Diet showed an effect (P ≤ 0.05) on sensory attributes such as overall tenderness and mouth feel with cactus diets accounting for lower scores. However, juiciness, overall tenderness, grassy and animal like attributes increased with ageing (P ≤ 0.05). Inclusion of cactus in the diet did not produce any adverse effects on meat quality, fatty acid composition, lipid oxidation and sensory quality. Therefore, it can be concluded that inclusion of cactus in Nguni heifer finisher diets up to 20% can improve meat quality.
- Format
- 103 leaves
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science and Agriculture
- Language
- English
- Rights
- University of Fort Hare
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UFH Department of Livestock & Pasture Science
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | Mkhosi Silungile MSc Final Submission comments addressed 2020.pdf | 1 MB | Adobe Acrobat PDF | View Details Download |