Effect of different fat levels and Moringa oleifera leaf meal (MOLM) inclusion on proximate composition, fatty acid profile, lipid oxidation, and sensory attributes of chicken droëwors
- Authors: Tembela, Nelisiwe
- Date: 2020-11
- Subjects: Moringa oleifera , Meat--Quality , Broilers (Chickens)
- Language: English
- Type: Master's theses , text
- Identifier: http://hdl.handle.net/10353/20893 , vital:46709
- Description: The objective of the study was to determine the effect of different fat levels and Moringa oleifera leaf meal (MLM) inclusion on sensory attributes (aroma, meat flavour, spicy flavour, texture, colour, and saltiness), lipid oxidation, proximate composition, and fatty acid (FA) profile of chicken droëwors. Firstly, sensory attributes of chicken droëwors with different levels of fat and that of Moringa oleifera leaf meal were determined. In the second experiment, the effect of different fat and MLM inclusion levels on lipid oxidation during drying and storage, proximate composition, and fatty acid profile were also determined. A forty randomly selected consumers of different gender and age were used as the sensory panel. 75 percent of lean chicken meat and 25 percent of chicken fat was used during droëwors preparation. Thereafter, 9 treatments of chicken droëwors were produced, with MLM included either at 0 percent, 0.25 percent, 0.5 percent, and fat included at 10 percent and 15 percent. For fatty acid profile, the total lipid from dry sausage of all treatments was quantitatively extracted using chloroform and methanol in a ratio of 2:1. Lipid oxidation was measured by analyzing thiobarbituric acid reactive substances (TBARS) at intervals during drying (0, 0.25, 0.5, 72h) and after 7 days of storage under ambient conditions. The results showed that consumers like the chicken droëwors when 0.5 percent MLM added to the product. The inclusion of MLM in chicken droëwors had a positive effect on consumer sensory. The results of the study demonstrated that chicken droëwors contained a significantly higher percentage (P<0.05) of C18:1c9 (Oleic) (30.95 to 32.65 percent) acid than other fatty acids. Polyunsaturated fatty acids (PUFAs) were all non-significant (P˃0.05) except for Docosahexanoic, which was observed to be significant (P˂ 0.05) in all treatments except T1. There was no significance (P> 0.05) in mono-unsaturated fatty acids (MUFAs), except for Elaidic, vaccenic, linoleic, y-linoleic, erucic, and arachidonic. Lipid oxidation occurred more rapidly (P<0.05) when MLM was not added. During processing and storage, TBARS were higher (P< 0.05) in chicken droewors. TBARS during storage were lower (P>0.05) with MLM added. Results showed a significant difference (P<0.05) in proximate composition of chicken droëwors, containing on average 16.93±1.29 to 10.79± 1.83/ 100 g moisture, 45.80± 1.65 to 67.56± 2.33/ 100 g protein, 14.37± 2.15 to 26.13± 2.15/100 g ash. The current study resultsgave a summary of the composition of chicken droëwors and showed higher susceptibility to lipid oxidation in chicken droewors. Therefore, Moringa oleifera leaf powder showed antioxidant activity in chicken droëwors, reserved lipid oxidation in the product. In conclusion, MLM could be used as a functional antioxidant preservative in chicken droëwors. , Thesis (MSc) (Animal Science) -- University of Fort Hare, 2021
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- Date Issued: 2020-11
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
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- Date Issued: 2020-11