Antioxidant activity and the quality of meat from goats and broilers supplemented with Moringa (Moringa Oleifera) leaves
- Authors: Qwele, Kumnandi
- Date: 2011
- Subjects: Goats -- South Africa -- Eastern Cape , Chickens -- South Africa -- Eastern Cape , Meat -- Quality , Moringa
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11803 , http://hdl.handle.net/10353/469 , Goats -- South Africa -- Eastern Cape , Chickens -- South Africa -- Eastern Cape , Meat -- Quality , 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.
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- Date Issued: 2011
Effects of Acacia karroo supplementation on the quality of meat from Xhosa lopeared goats
- Authors: Ngambu, Simthembile
- Date: 2011
- Subjects: Goats -- Nutrition -- South Africa , Food -- Sensory evaluation , Goat meat -- South Africa , Goats -- Feeding and feeds -- South Africa , Meat -- Quality -- South Africa , Goats -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11808 , http://hdl.handle.net/10353/450 , Goats -- Nutrition -- South Africa , Food -- Sensory evaluation , Goat meat -- South Africa , Goats -- Feeding and feeds -- South Africa , Meat -- Quality -- South Africa , Goats -- South Africa -- Eastern Cape
- Description: Effects of Acacia karroo supplementation on meat quality of Xhosa Lop-Eared goats The objective of the study was to determine the effects of A. karroo supplementation on the quality of meat from Xhosa lop-eared goats. Eighteen castrated 4-month-old Xhosa lop-eared male kids were kept at the University of Fort Hare Farm until slaughter. At the beginning of the experiment the goats had a mean body weight of 13.5 ± 0.31 kg (mean ± S.E.) and a mean body condition score (BCS) of 3.3 ± 0.16 (mean ± S.E.). From birth until weaning the kids were kept on natural pastures with their mothers. After weaning the goats were housed in an open sided barn for a period of 60 days, and were fed 500 g/head/day of Medicago sativa hay covering their maintenance and growth needs. For the purpose of the experiment, the goats were randomly divided into two balanced treatment groups of nine goats each, supplemented group (AK) and non-supplemented group (NS). The supplemented group received an additional 200g per head per day of fresh A. karroo leaves collected each day for two months. Supplementary feed was given to the goats individually in feeding troughs. The kids were slaughtered at 60 days old and samples for meat quality assessment were taken from the Longistimus dorsi muscle. The effect of A. karroo supplementation on meat quality measurements such as ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats were determined. The effect of A. karroo supplementation on the consumer sensory characteristic scores of the meat from the indigenous Xhosa lop-eared breed was also determined. There was a significant effect of the A. karroo supplementation on the meat quality measurements except for L* and a* colour coordinates. Meat from the A. karroo supplemented goats had lower pH and cooking loss scores than that of the non-supplemented goats. Acacia karroo supplementation improves meat tenderness and juiciness. There were no significant effects of A. karroo supplementation on the flavour and off- iv flavours of the meat from the supplemented goats. However, thermal preparation and consumer background had a significant effect on the meat sensory characteristics. The cooked meat had significantly higher sensory scores than the roasted meat. Female consumers reported higher sensory scores than male consumers. Consumers of different tribes and ages also reported significantly different sensory scores of meat from indigenous Xhosa lop-eared goats. Therefore, this study indicated that A. karroo supplementation can be fed to the Xhosa lop-eared goats to improve their meat quality.
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- Date Issued: 2011