Effect of Mucuna pruriens based-diets on fatty acids composition and sensory attributes of meat from broiler chickens
- Authors: Makhamba, Nasiphi
- Date: 2020-11
- Subjects: Fatty acids , Broilers (Chickens)
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10353/20771 , vital:46554
- Description: The current study was conducted to determine the effect of feeding different inclusion levels of processed Mucuna pruriens on fatty acid composition and sensory attributes of broiler chickens. 120 Cob500 broilers were used in the experiment. The experiment was divided into 4 treatment (0, 10, 15 and 20 percent of Mucuna pruriens) groups, each treatment with 6 replicates (5 birds per replicate) in a completely randomized design. The first treatment (0 percent) was used as control against the three different levels of Mucuna pruriens. The birds were reared in a deep litter system until they reached slaughter weight of 2kg. At day 42 a total of 80 birds were slaughtered and breast muscles were sampled for the evaluation of sensory attributes and fatty acid composition. For sensory evaluation meat samples were prepared and boiled at 80°C until the internal temperature reached 82°C, 40 consumers were used to assess the meat samples and give scores according to 9-point hedonic scale. The fatty acid content was determined and recorded using the gas chromatography. Total saturated fatty acid (SFA), total monounsaturated fatty acid (MUFA), and total polyunsaturated fatty acid (PUFA) of the breast meat were not affected by diets. Omega-6 and omega-3 fatty acid were also not influenced by treatment diets. However, breast muscle from broilers fed 20 percent Mucuna pruriens seed meal inclusion had lower Myristic acid. The sensory attributes; aroma, colour, flavour, juiciness, tenderness and acceptability were assessed, dietary treatments affected the juiciness, tenderness and acceptability of meat, the treatments showed no significant difference on colour, aroma and flavour. Different age groups accepted the meat differently, the respondents that were between 18 and 22 years old gave the highest scores to the acceptability of meat than the other age groups, and different age groups also gave different scores in the aroma of meat. Females and males accepted the meat differently, the female respondents gave higher scores on the flavour of meat than males. Different inclusion levels of Mucuna pruriens positively affected fatty acid composition and sensory attributes of broiler chickens without causing any detrimental effects. , Thesis (MSc) (Animal Science) -- University of Fort Hare, 2021
- Full Text:
- Authors: Makhamba, Nasiphi
- Date: 2020-11
- Subjects: Fatty acids , Broilers (Chickens)
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10353/20771 , vital:46554
- Description: The current study was conducted to determine the effect of feeding different inclusion levels of processed Mucuna pruriens on fatty acid composition and sensory attributes of broiler chickens. 120 Cob500 broilers were used in the experiment. The experiment was divided into 4 treatment (0, 10, 15 and 20 percent of Mucuna pruriens) groups, each treatment with 6 replicates (5 birds per replicate) in a completely randomized design. The first treatment (0 percent) was used as control against the three different levels of Mucuna pruriens. The birds were reared in a deep litter system until they reached slaughter weight of 2kg. At day 42 a total of 80 birds were slaughtered and breast muscles were sampled for the evaluation of sensory attributes and fatty acid composition. For sensory evaluation meat samples were prepared and boiled at 80°C until the internal temperature reached 82°C, 40 consumers were used to assess the meat samples and give scores according to 9-point hedonic scale. The fatty acid content was determined and recorded using the gas chromatography. Total saturated fatty acid (SFA), total monounsaturated fatty acid (MUFA), and total polyunsaturated fatty acid (PUFA) of the breast meat were not affected by diets. Omega-6 and omega-3 fatty acid were also not influenced by treatment diets. However, breast muscle from broilers fed 20 percent Mucuna pruriens seed meal inclusion had lower Myristic acid. The sensory attributes; aroma, colour, flavour, juiciness, tenderness and acceptability were assessed, dietary treatments affected the juiciness, tenderness and acceptability of meat, the treatments showed no significant difference on colour, aroma and flavour. Different age groups accepted the meat differently, the respondents that were between 18 and 22 years old gave the highest scores to the acceptability of meat than the other age groups, and different age groups also gave different scores in the aroma of meat. Females and males accepted the meat differently, the female respondents gave higher scores on the flavour of meat than males. Different inclusion levels of Mucuna pruriens positively affected fatty acid composition and sensory attributes of broiler chickens without causing any detrimental effects. , Thesis (MSc) (Animal Science) -- University of Fort Hare, 2021
- Full Text:
Chemical evaluation, in vitro ruminal dry matter (DM) degradability and ruminal biological activity of common browse tree fruits of Alice
- Authors: Sondzaba, Bavuyise
- Date: 2020-01
- Subjects: Ruminants
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10353/20882 , vital:46695
- Description: The objective of this study was to investigate the effect of species variations on chemical composition and in vitro ruminal degradability of Vachellia karroo, Grewia Occidentalis, Diospyros Lycioides and Ziziphus Mucronata fruits harvested from communally grazed lands in Alice, Eastern Cape Province, South Africa. The browse fruits were collected between February and May and analysed for crude protein (CP), dry matter (DM), ash, neutral detergent fibre (NDF), acid detergent fibre (ADF), organic matter (OM) and acid detergent lignin (ADL), condensed tannins (CT), macro minerals (Calcium (Ca), Magnesium (Mg), Potassium (K), Sodium (Na) and Phosphorus(P)) and micro minerals (Ion (Fe), Zinc (Zn), Manganese (Mn) and Copper (Cu)). There was significant variation (P<0.05) in chemical composition between browse fruits. The CP content differed significantly amongst the browse fruits, but all contained enough to meet the maintenance requirements of ruminants. Fruits from V. Karroo had higher (P<0.05) CP (182.26 g/kg DM), DM (896.50 g/kg DM) and ash (55.60 g/kg DM) contents compared to other browse species, while D. Lycioides fruits had higher (P<0.05) OM (951.60 g/kg DM) content than other browse fruits. Fruits harvested from G. Occidentalis had higher (P<0.05) ADF (513.27 g/kg DM), NDF (577.22 g/kg DM) and ADL (223.20 g/kg DM) content compared to other browse fruits. Fruits from V. Karroo had higher (P<0.05) CT (269.33 g/kg DM) content followed by Z. Mucronata (187.46 g/kg DM), while D. Lycioide (54.22 g/kg DM) and G. Occidentali (66.65 g/kg DM) had the same CT contents (P>0.05). There was a significant variation between browse species in macro and micro mineral contents. Fruits from G. Occindelis (43.93 g/kg DM) and V. Karroo (43.44 g/kg DM) had higher (P<0.05) Ca content compared to Z. Mucronata (24.06 g/kg DM) and D. Lycioides (20.06 g/kg DM). Ziziphus Muronata had higher (P<0.05) P (1.96 g/kg DM) content than other browse fruits. Fruits form V.karroo had higher Mg (4.75 g/kg DM), K (11.50 g/kg DM) and Na 3888 g/kg DM) content compared to other browse species. Fruits from V. Karroo showed significantly higher micro mineral content compared to other species. In terms of dry matter degradability (DMD), incubation time had an apparent effect on degradability of browse fruits except at 4 hours. The DM degradability increased with the increase of time and after 48 hours DMD was found to be satisfactory since it was above the prescribed 40 to 50 percent. However, the presence of condensed tannins had an effect on ruminal degradability of browse fruits. It was concluded that browse fruits have the potential to be used as protein supplements during the dry season since they contain moderate levels of crude protein. However, caution should be taken when feeding these browse fruits since they contain condensed tannins that affect rumen degradability. , Thesis (MSc) (Chemistry) -- University of Fort Hare, 2021
- Full Text:
- Authors: Sondzaba, Bavuyise
- Date: 2020-01
- Subjects: Ruminants
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10353/20882 , vital:46695
- Description: The objective of this study was to investigate the effect of species variations on chemical composition and in vitro ruminal degradability of Vachellia karroo, Grewia Occidentalis, Diospyros Lycioides and Ziziphus Mucronata fruits harvested from communally grazed lands in Alice, Eastern Cape Province, South Africa. The browse fruits were collected between February and May and analysed for crude protein (CP), dry matter (DM), ash, neutral detergent fibre (NDF), acid detergent fibre (ADF), organic matter (OM) and acid detergent lignin (ADL), condensed tannins (CT), macro minerals (Calcium (Ca), Magnesium (Mg), Potassium (K), Sodium (Na) and Phosphorus(P)) and micro minerals (Ion (Fe), Zinc (Zn), Manganese (Mn) and Copper (Cu)). There was significant variation (P<0.05) in chemical composition between browse fruits. The CP content differed significantly amongst the browse fruits, but all contained enough to meet the maintenance requirements of ruminants. Fruits from V. Karroo had higher (P<0.05) CP (182.26 g/kg DM), DM (896.50 g/kg DM) and ash (55.60 g/kg DM) contents compared to other browse species, while D. Lycioides fruits had higher (P<0.05) OM (951.60 g/kg DM) content than other browse fruits. Fruits harvested from G. Occidentalis had higher (P<0.05) ADF (513.27 g/kg DM), NDF (577.22 g/kg DM) and ADL (223.20 g/kg DM) content compared to other browse fruits. Fruits from V. Karroo had higher (P<0.05) CT (269.33 g/kg DM) content followed by Z. Mucronata (187.46 g/kg DM), while D. Lycioide (54.22 g/kg DM) and G. Occidentali (66.65 g/kg DM) had the same CT contents (P>0.05). There was a significant variation between browse species in macro and micro mineral contents. Fruits from G. Occindelis (43.93 g/kg DM) and V. Karroo (43.44 g/kg DM) had higher (P<0.05) Ca content compared to Z. Mucronata (24.06 g/kg DM) and D. Lycioides (20.06 g/kg DM). Ziziphus Muronata had higher (P<0.05) P (1.96 g/kg DM) content than other browse fruits. Fruits form V.karroo had higher Mg (4.75 g/kg DM), K (11.50 g/kg DM) and Na 3888 g/kg DM) content compared to other browse species. Fruits from V. Karroo showed significantly higher micro mineral content compared to other species. In terms of dry matter degradability (DMD), incubation time had an apparent effect on degradability of browse fruits except at 4 hours. The DM degradability increased with the increase of time and after 48 hours DMD was found to be satisfactory since it was above the prescribed 40 to 50 percent. However, the presence of condensed tannins had an effect on ruminal degradability of browse fruits. It was concluded that browse fruits have the potential to be used as protein supplements during the dry season since they contain moderate levels of crude protein. However, caution should be taken when feeding these browse fruits since they contain condensed tannins that affect rumen degradability. , Thesis (MSc) (Chemistry) -- University of Fort Hare, 2021
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