https://vital.seals.ac.za/vital/access/manager/Index ${session.getAttribute("locale")} 5 https://vital.seals.ac.za/vital/access/manager/Repository/vital:16217 Wed 12 May 2021 23:45:05 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11911 Wed 12 May 2021 23:27:09 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11341 Wed 12 May 2021 23:19:35 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11510 Wed 12 May 2021 22:57:43 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11428 Wed 12 May 2021 18:53:09 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:26499 Wed 12 May 2021 18:36:07 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11405 Wed 12 May 2021 16:31:00 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11396 Thu 13 May 2021 05:56:53 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11827 0.05) increase in the poly unsaturated fatty acid (PUFA) content of pork from MOLM fed pigs. The possible reason for this is that the feeding of MOLM was commenced when the pigs were at an advanced age and weight. The survey revealed that the majority of interviewed students consume fresh (39.7%) and processed (32.4%) pork two to three times a week, perceive pork to be generally healthy (70%) and the second most healthy meat type (39.5%). While the majority (55.4%) were aware of the health implications of FAs they did not know which FA classes pose more of a health risk (51.3%). In conclusion2.5% and 5% of MOLM in finisher pig feed did not negatively affect FCE, carcass characteristics or physico-chemical meat quality; significantly improved pork shelf life and reduced total IMF and SFA content of pork but 7.5% MOLM negatively affected FCE; and the majority of students perceive pork to be the second most healthy type of meat and are generally aware of the health implications of FAs.]]> Thu 13 May 2021 04:03:48 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11836 0.05) on the physico-chemical quality of pork from LW pigs; although it significantly (P<0.05) increased a* and reduced WBSF values in pork from KB pigs. Pork from LW pigs receiving 5% MOLM had significantly increased (P<0.05) n-3 content of the subcutaneous tissue of LW pigs compared to KB, and also when compread to other treatment groups. In both breeds, the composition of PUFA: SFA and n-6: n-3 in the subcutaneous adipose tissue was significantly (P<0.05) lower in T2 and T3 than in T1. The n-3 levels for pork muscle from LW pigs receiving 2.5% and 5% MOLM, and from KB pigs receiving 5% MOLM, were significantly (P<0.05) lower. Inclusions of MOLM significantly (P<0.05) reduced the n-6: n-3 fatty acids in pork from both LW pigs and KB pigs. Consumer scores on sensory attributes (aroma intensity, initial impression of juiciness, first bite, sustained impression of juiciness, muscle fibre and overall tenderness and overall flavor intensity) significantly (P<0.05) increased as the level of MOLM inclusion in the diet increased; and higher scores were observed in fried meat than in boiled for most sensory attributes. It may be concluded that inclusion of MOLM in pig diets up to 5% improved the ADFI, a*, tenderness of pork without adversely affecting the FCR and other physico-chemical quality attributes; and resulted in desired increase in levels of n-3 and reduced the n-6: n-3 fatty acid ratio.]]> Thu 13 May 2021 03:31:39 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11322 Thu 13 May 2021 01:11:02 SAST ]]> https://vital.seals.ac.za/vital/access/manager/Repository/vital:11521 Thu 13 May 2021 00:57:01 SAST ]]>