Effect of feeding Moringa (Moringa oleifera) leaf meal on the physico-chemical characteristics and sensory properties of goat meat

Abstract

The objective of this study was to determine the physico-chemical characteristics and consumer sensory scores of chevon from crossbred Xhosa lop-eared goats supplemented with Moringa oleifera leaf meal (MOL). Twenty-four goats, aged 8 months, were divided into three groups with eight goats in each. All three groups were fed a basal diet of grass hay (GH) ad libitum and wheat bran at 200 g/head/day. In addition to the basal diet, the MOL and sunflower seed cake (SC) groups were fed 200 g dried M. oleifera leaf meal and 170 g sunflower seed cake, which contained 238 g and 233 g crude protein/kg, respectively, with GH having 141 g. Diet influenced chevon colour. Chevon from MOL-and SC-fed goats had higher values for lightness (L*) 24 h post mortem. The redness (a*) values of chevon 24 hours post mortem were significantly higher in MOL supplemented goats. Warner Bratzler shear force (WBSF) values of chevon from SC (30.1 N) and MOL (29.8 N) were lower than those for meat from GH diet (32.6 N). Chevon from goats fed GH diet had significantly higher cooking losses (29.5%) than that from the MOL (25.4%) and SC (25.6%) fed groups. Diet influenced the consumer sensory scores of chevon from goats supplemented with MOL, which had higher first bite, aroma, flavour and juiciness scores. Supplementing crossbred Xhosa lop-eared goats with an MOL diet produced chevon with the highest physico-chemical characteristics and consumer sensory scores. ______________________________________________________________________________________

Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

“…However, in the nonblind evaluation, South African participants had the least preference for chevon sausages, while their non-South African counterparts had a higher preference for chevon sausages. Other studies have shown that the South African Xhosa tribe tended to give chevon low sensory scores [10,11]. The lack of chevon in the diets of most South Africans may be responsible for these results.…”

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

“…Consequently, researches are increasingly focused on natural alternatives, which are well accepted by consumers (Chaves et al, 2011;Chaves, Stanford, Dugan, et al, 2008). Thus, alternative solutions to improve cattle performance and improve the food shelf life are required to replace the antibiotics (Moyo, Masika, & Muchenje, 2014;Prado et al, 2016;Valero et al, 2014a;Valero et al, 2014b). Each plant has specific active components that determine its extract characteristics.…”

“…Although some studies have demonstrated that essential oils can influence meat quality and prolong the shelf-life of meat (Jayasena & Jo, 2013;Lucera, Costa, Conte & Del Nobile, 2012), as well as studies with other natural compounds (Moyo, et al, 2014;Muthukumar, Naveena, Vaithiyanathan, Sen, & Sureshkumar, 2014). Researches concerning the effects of essential oils on meat quality (used in animal feed) are still limited.…”

Availability of Some Tropical Plants as Alternative Roughage Source in Ruminant Feeding

“…Moringa leaves have the highest crude protein digestibility (CPD), followed by branches and roots Moringa leaves have been found to increase daily body weight and digestibility of feed when added up to 50% to low quality feeds (Aregheore, 2002). According to Moyo et al (2014), meat quality improves when moringa leaves are given to growing goats. According to Li et al (2017), Moringa leaves have the highest crude protein digestibility (CPD), followed by branches and roots.…”