https://commons.ru.ac.za/vital/access/manager/Index en-us 5 https://commons.ru.ac.za/vital/access/manager/Repository/vital:11829 Wed 12 May 2021 23:17:28 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11825 Wed 12 May 2021 22:29:05 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11826 Wed 12 May 2021 16:33:31 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11828 Thu 13 May 2021 07:17:32 SAST ]]> https://commons.ru.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 ]]>