https://commons.ru.ac.za/vital/access/manager/Index en-us 5 https://commons.ru.ac.za/vital/access/manager/Repository/vital:28710 Wed 13 Mar 2024 10:19:37 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:26680 Wed 12 May 2021 23:40:48 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:34104 Wed 12 May 2021 23:39:51 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:26593 Wed 12 May 2021 23:23:43 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:5063 Wed 12 May 2021 23:21:52 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:20554 Wed 12 May 2021 23:15:45 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:6000 Wed 12 May 2021 23:01:57 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1422 Wed 12 May 2021 21:05:00 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:24720 Wed 12 May 2021 20:53:01 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:39630 Wed 12 May 2021 20:20:52 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:10418 Wed 12 May 2021 19:53:29 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:997 Wed 12 May 2021 16:04:59 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:27874 0.05) were noted between proximate composition of fresh and frozen/thawed minced meat. The lipid content of fallow deer was 2.4 percent (±0.04). Total n3 fatty acids differed (P<0.05) between treatments and decreased with increased storage and display day. There were significant (P<0.05) treatment and time interactions on all measured colour parameters, TBARS and myoglobin forms. Fresh mince was lighter and had higher redness (a*) and yellowness (b*) values than mince from two months frozen stored meat. Hue angle for fresh mince remained stable throughout display whereas it increased for frozen/thawed mince. Fresh mince had lower TBARS values than frozen/thawed mince. Minced meat produced from frozen/thawed deer meat had higher surface met-myoglobin and total met-myoglobin percentages. Surface and total oxy-myoglobin percentage was higher in fresh mince. The first trial clearly showed colour and lipid stability differences between fresh mince and mince from frozen/thawed meat. It also showed that fresh mince has a longer retail display life than mince produced from frozen/thawed meat (six days and four days, respectively). In the second trial, the effects of frozen storage duration on colour and lipid stability were investigated. Twenty-four fallow deer were used. Twelve were harvested in June (6male 6female) and the other twelve in August (6 male 6female) of the same year.Twenty four hours after harvesting, the fore and hindquarter muscles of the carcasses were deboned, vacuum packed and kept at -20°C until October (i.e. 2months and 4months frozen storage period). Upon thawing, the meat was processed into mince following the same procedure used for the first trialand displayed for a fiveday period under retail display conditions. Frozen duration and gender had no effect (P>0.05) on the proximate composition of fallow deer meat. The total amount of saturated fatty acids (SFA) increased and total amount of poly unsaturated fatty acids (PUFA) decreased as frozen duration and display day increased (P<0.05). Frozen duration affected (P<0.01) lipid oxidation and percentage oxy-myoglobin. Mince pH and all colour parameters (L*, a*, b*,hue and chroma) differed (P<0.05) between treatments on day zero and three. Display day was a significant factor (P<0.05) on all measured parameters. By day three all parameters except pH showed signs of extended oxidation and discolouration as evidenced by reduced redness, decreased colour intensity and high TBARS values. This study showed that prolonged frozen storage negatively affects the colour and lipid stability of meat and increases oxidation of PUFAs during frozen storage. However, the study also suggests that although frozen/thawed meat has a shorter retail display shelf life; the proximate composition of the meat remains unchanged.]]> Wed 12 May 2021 16:01:16 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:28192 0.05) in live weight (LW), average daily feed intake (ADFI), weekly feed intake (FI), feed conversion ratio (FCR), cumulative feed intake (CFI) and cumulative gain (CG) between treatments. No significant differences (P > 0.05) between dressing percentage of broilers from the two treatments were observed. As birds grew, significant differences (P < 0.05) in LW, FI, AFI, FCR, and CFI, over a four-week period were recorded. Results of the allergen analyses indicated that soy and gluten allergens were not carried over from feed into eggs and meat of chickens fed a maize/soya bean-based diet and a maize/soya bean-based with a 15 percent whole wheat inclusion, respectively. In conclusion, a maize/soya bean-based diet and maize/soya bean-based diet with a 15 percent whole wheat inclusion that contained soy and gluten allergens, are feed sources that promote and stimulate 36-week-old LW hen and Ross 308 chicken growth.]]> Wed 12 May 2021 15:46:51 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:40789 Wed 12 May 2021 14:27:15 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:3543 Tue 27 Aug 2024 11:05:51 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:28261 Tue 07 May 2024 10:47:49 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:34352 Tue 07 May 2024 10:38:30 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:3539 Thu 13 May 2021 09:27:37 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:4928 Thu 13 May 2021 08:47:03 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1388 Thu 13 May 2021 07:26:49 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:20527 Thu 13 May 2021 06:42:54 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:20062 Thu 13 May 2021 06:18:08 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1848 Thu 13 May 2021 06:10:54 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:4901 Thu 13 May 2021 06:08:55 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:4979 Thu 13 May 2021 06:05:23 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:3575 Thu 13 May 2021 05:50:52 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:39880 Thu 13 May 2021 05:48:29 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1620 Thu 13 May 2021 05:19:50 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1817 Thu 13 May 2021 04:57:46 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:29350 Thu 13 May 2021 04:29:28 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:3184 Thu 13 May 2021 03:40:28 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:11556 Thu 13 May 2021 03:32:05 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:26594 Thu 13 May 2021 02:50:03 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1278 Thu 13 May 2021 02:49:40 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:38915 Thu 13 May 2021 01:55:13 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:2642 Thu 13 May 2021 01:42:00 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:2871 Thu 13 May 2021 01:26:49 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1783 Thu 13 May 2021 01:23:47 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:39711 Thu 13 May 2021 00:35:43 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:38162 Thu 13 May 2021 00:05:27 SAST ]]> https://commons.ru.ac.za/vital/access/manager/Repository/vital:1999 Thu 13 Jan 2022 11:22:29 SAST ]]>