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

B Moyo,Pj Masika,V Muchenje

doi:10.4314/sajas.v44i1.9

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.Keywords: Chevon colour, cooking loss, goat meat, sensory characteristics, tenderness

Highlights

Goat meat is an important protein source for human beings throughout the world, especially in developing countries (Ding et al, 2010; Bakare & Chimonyo, 2011)
The slaughter weights of the goats fed on grass hay (GH), Moringa oleifera leaf (MOL) and seed cake (SC) were 17.5, 20.6 and 20.8 kg, respectively
Diet had an effect on chevon colour with meat from goats supplemented with MOL and SC having higher (P

Summary

Introduction

Goat meat (chevon) is an important protein source for human beings throughout the world, especially in developing countries (Ding et al, 2010; Bakare & Chimonyo, 2011). Undernourished goats tend to produce poor quality meat (Mushi et al, 2009), which is attributed to poor nutrition and genotype (Madruga et al, 2008). Improvement of goats’ body weights could have a positive effect on meat quality characteristics (Oni et al, 2010). One such forage tree is Moringa oleifera (Sarwatt et al, 2002). It has been introduced to warm regions of the world (McKenna et al, 2005) This plant has been recommended as a supplementary feed for dairy cows, goats and fish, since it contains high levels of crude protein in the leaves

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Results

Conclusion