https://commons.ufh.ac.za/vital/access/manager/Index ${session.getAttribute("locale")} 5 https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11174 Wed 12 May 2021 20:14:21 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40400 0.05) in the physico-chemical characteristics of beef, game meat and ostrich droëwors; containing on average 25.8 ± 1.25 g/100 g moisture, 42.0 ± 0.10 g/100 g protein, 32.0 ± 1.68 g/100 g fat, 6.2 ± 0.13 g/100 g ash and 4.2 ± 0.10 g/100 g salt; with aw and pH of 0.79 ± 0.015 and 5.3 ± 0.05, respectively. During processing and storage, TBARS were higher (P < 0.05) in pork droëwors (maximum 3.83 mg MDA/kg DM) than in beef (maximum 0.99 mg MDA/kg DM). Moringa oleifera leaf powder contained high levels of TPC (7.5 ± 0.2 mg gallic acid eq/g) and substantial levels of α-tocopherol (76.7 ± 1.9 mg/100 g) and β-carotene (23.2 ± 2.8 mg/100 g). The FRAP, α-tocopherol and β-carotene content of pork droëwors increased (P < 0.05) proportionally with increasing levels of MLP inclusion. Lipid oxidation occurred more rapidly (P < 0.05) when MLP was not added and was similar (P > 0.05) for all MLP treatments. There was no significant effect of the inclusion of 0.75 g/100 g MLP on the drying curves and physico-chemical characteristics of the droëwors. The α-tocopherol content was higher (P < 0.05) and TBARS during storage were lower (P > 0.05) with MLP addition. The results of the current study give an overview of the composition of commercial droëwors and showed higher susceptibility to lipid oxidation in pork droëwors. Moringa oleifera leaf powder exhibited antioxidant activity in pork droëwors, inhibited lipid oxidation and increased the content of α-tocopherol in the product. It can be concluded that MLP could be used as a functional antioxidant additive in pork droëwors.]]> Tue 07 May 2024 11:01:32 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 ]]>