Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

Meat Science

Volumn 93, Issue 3, 2013, Pages 455-462

  Qwele, K ^a   Hugo, A ^b   Oyedemi, S O ^a   Moyo, B ^a   Masika, P J ^a   Muchenje, V ^a  

^a UNIVERSITY OF FORT HARE   (South Africa)

^b UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Antioxidant status; Fatty acid profile; Goat meat; Moringa oleifera; Oleic acid; Total phenolic content

Indexed keywords

ANTIOXIDANT STATUS; FATTY ACID PROFILES; GOAT MEAT; MORINGA OLEIFERA; TOTAL PHENOLIC CONTENT;

OLEIC ACID; OXYGEN; PHENOLS;

MEATS;

CAPRA HIRCUS; HELIANTHUS; MORINGA; MORINGA OLEIFERA;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 2,2'-AZINOBIS(3-ETHYLBENZOTHIAZOLINE-6-SULFONIC ACID); 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FATTY ACID; PHENOL DERIVATIVE; PICRIC ACID; PLANT MEDICINAL PRODUCT; SULFONIC ACID DERIVATIVE; THIAZOLE DERIVATIVE;

ANIMAL; ARTICLE; DIET SUPPLEMENTATION; DRUG EFFECT; GOAT; LIPID PEROXIDATION; MEAT; METABOLISM; MORINGA; PLANT LEAF; PLANT SEED; POACEAE; SUNFLOWER;

ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; DIETARY SUPPLEMENTS; FATTY ACIDS; GOATS; HELIANTHUS; LIPID PEROXIDATION; MEAT; MORINGA; PHENOLS; PICRATES; PLANT LEAVES; PLANT PREPARATIONS; POACEAE; SEEDS; SULFONIC ACIDS; THIAZOLES;

EID: 84870314682     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.009     Document Type: Article

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