https://commons.ufh.ac.za/vital/access/manager/Index en-us 5 https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11816 Wed 12 May 2021 23:42:43 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11819 Wed 12 May 2021 23:33:58 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11829 Wed 12 May 2021 23:17:28 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11825 Wed 12 May 2021 22:29:05 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11817 Wed 12 May 2021 21:01:56 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11822 0.05) on PUFA, SFA, and n-6/n-3 ratio. Treatment 1 had a highest amount of malondialdehyde (MDA), treatment 4 had no effect (P>0.05) on MDA . Storage time had an effect (P<0.05) on MDA levels, except for on Day1 and Day7. Day2 had the highest amount of MDA (0.7±0.08). The use of MOLM as an additive in broiler diets reduced lipid oxidation in meat, and maintained the quality of the broiler meat during storage. It also did not have any adverse effects on the growth performance of broilers. Therefore, it has the potential to be used as an additive in broiler diets.]]> Wed 12 May 2021 20:59:33 SAST ]]> 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:11810 Wed 12 May 2021 20:07:51 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11581 Wed 12 May 2021 19:14:03 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:35761 Wed 12 May 2021 19:09:29 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11224 Wed 12 May 2021 18:40:00 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11812 Wed 12 May 2021 17:34:28 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11808 Wed 12 May 2021 17:26:35 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11826 Wed 12 May 2021 16:33:31 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11823 Wed 12 May 2021 15:59:03 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11219 Tue 07 May 2024 11:38:24 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11828 Thu 13 May 2021 07:17:32 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:34314 Thu 13 May 2021 07:12:00 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11809 Thu 13 May 2021 06:30:11 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11818 12months) and breeds were used. From the commercial abattoir, 90 castrates and 110 ewes were used, while 66 castrates and 19 ewes were obtained from the municipal abattoir. Meat samples were obtained to determine meat colour, ultimate pH, temperature, cooking loss and tenderness. Correlations between bleeding times and meat quality variables were also determined. The two abattoirs differed in terms of technology and the procedures used, and this brought about different response behaviours in sheep at slaughter, bleeding times at exsanguination and the quality of meat produced. Animal-related factors (breed, gender and age classes) had no effect on the avoidance-related behaviour of sheep slaughtered at the commercial abattoir, while these factors affected those sheep slaughtered at the municipal abattoir. These factors also had an effect on the quality of meat produced at both abattoirs. Gender and weight of the animals had effects on the bleeding times at exsanguination at both abattoirs. Bleeding times did no correlate with any of the meat quality variables, but correlations among meat quality variables were observed. Avoidance-related behaviour, bleeding times, and the quality of mutton from sheep slaughtered at a commercial and a municipal abattoir was affected by breed, age, and gender.]]> Thu 13 May 2021 04:49:31 SAST ]]> 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: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://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:11807 Thu 13 May 2021 03:26:22 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11803 Thu 13 May 2021 03:25:11 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:34309 Thu 13 May 2021 02:00:02 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 ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:11821 Thu 13 May 2021 00:00:21 SAST ]]>