https://commons.ufh.ac.za/vital/access/manager/Index en-us 5 https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11833 Thu 13 May 2021 04:40:31 SAST ]]> https://commons.ufh.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://commons.ufh.ac.za/vital/access/manager/Repository/vital:11837 Thu 13 May 2021 00:19:13 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11832 Thu 13 May 2021 00:12:20 SAST ]]>