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Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay
- Qwele, K., Hugo, A., Oyedemi, S.O., Moyo, B., Masika, P.J., Muchenje, V.
- Meat science 2013 v.93 no.3 pp. 455-462
- Moringa oleifera, antioxidant activity, color, fatty acid composition, fatty acids, feeds, glutathione, goat meat, grass hay, leaves, lipid peroxidation, meat quality, sunflower cake, superoxide dismutase, tannins
- The present study determined the chemical composition, fatty acid (FA) content and antioxidant capacity of meat from goats supplemented with Moringa oleifera leaves (MOL) or sunflower cake (SC) or grass hay (GH). The meat from goat supplemented with MOL had higher concentrations of total phenolic content (10.62±0.27mg tannic acid equivalent E/g). The MOL significantly scavenged 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic-acid (ABTS) radical to 93.51±0.19% (93.51±0.19%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical to 58.95±0.3% than other supplements. The antioxidative effect of MOL supplemented meat on catalase (CAT), reduced glutathione (GSH), superoxide dismutase (SOD) and lipid oxidation (LO) was significantly (P<0.05) higher than other meat from goat feed on grass hay or those supplemented with sunflower seed cake. The present study indicated that the anti-oxidative potential of MOL may play a role in improving meat quality (chemical composition, colour and lipid stability).