| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791731 | Meat Science | 2013 | 8 Pages |
Abstract
⺠Oleic acid (C18:1) was the most abundant fatty acid in goat meat. ⺠Both in vivo and in vitro antioxidant activity methods were used. ⺠Meat from goats supplemented with Moringa had higher antioxidant activity. ⺠Supplementing goats with Moringa is useful in goat meat preservation.
Keywords
TBACLATBARSTPCGSHTCANADPHMoringa oleiferaAOACCATDTNBLTLHClAssociation of Official Agricultural ChemistsWSTSASMUFADPPHNRCSFAABTS5,5′-dithiobis (2-nitrobenzoic acid)H2O ROSWaterOleic acidtrichloroacetic acidThiobarbituric acidconjugated linoleic acidhydrochloric acidPolyunsaturated fatty acidsPUFAFatty acidssaturated fatty acidsLipid oxidationdiphenylpicrylhydrazylSODSuperoxide dismutaseStatistical Analysis SystemNational Research CouncilAntioxidant activitydry matterTotal phenolic contentFatty acid profilethiobarbituric acid reactive substancesMolnicotinamide adenine dinucleotide phosphate-oxidaseAntioxidant statuscrude proteinCatalaseGlutathioneGoat meatReactive oxygen speciesGrass hay
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Authors
K. Qwele, A. Hugo, S.O. Oyedemi, B. Moyo, P.J. Masika, V. Muchenje,