dc.contributor.author | Hoffman, L.C. | |
dc.contributor.author | Laubscher, L.L. | |
dc.contributor.author | Leisegang, Kristian | |
dc.date.accessioned | 2016-12-13T08:38:36Z | |
dc.date.available | 2016-12-13T08:38:36Z | |
dc.date.issued | 2013 | |
dc.identifier.citation | Hoffman, L.C., et al., (2013). Nutritional value of cooked offal derived from free-range rams reared in South Africa. Meat Science, 96(3): 696-702 | en_US |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10566/2470 | |
dc.identifier.uri | http://dx.doi.org/10.1016/j.meatsci.2012.11.041 | |
dc.description.abstract | Nutritional value of Dorper (n=10) and Merino (n=10) by-products were evaluated. Proximate composition
differed between organs and breeds with Merino heart (68.9 g/100 g), spleen (77.2 g/100 g) and testicles
(83.7 g/100 g) having higher moisture contents than their Dorper counterparts. Dorper brain (10.1 g/100 g),
heart (15.2 g/100 g), spleen (20.4 g/100 g) and testicles (12.9 g/100 g) had higher protein contents than Merino.
Dorper organs also tended to have a lower fat content. Amino acid and fatty acid profiles differed between
organs and breeds. Few differences were noted in total SFA and MUFA. Dorper heart (1.8%) had significantly
lower total PUFA than Merino heart (7.3%). All the organs showed favourable P:S ratios, with the exception of
the tongue, heart and stomach. Dorper and Merino brain, lungs and testicles had favourable n−6/n−3 ratios.
Cholesterol content differed between both organs and breeds. The value of offal as food is discussed further. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | This is the author version of the published article available online at http://dx.doi.org/10.1016/j.meatsci.2012.11.041 | |
dc.subject | Cholesterol | en_US |
dc.subject | Edible offal | en_US |
dc.subject | Nutritional composition | en_US |
dc.subject | Nutritional value | en_US |
dc.subject | Agriculture | en_US |
dc.subject | South Africa | en_US |
dc.subject | Edible organs | en_US |
dc.subject | Free-range | en_US |
dc.subject | Sheep | en_US |
dc.title | Nutritional value of cooked offal derived from free-range rams reared in South Africa | en_US |
dc.type | Article | en_US |
dc.privacy.showsubmitter | false | |
dc.status.ispeerreviewed | true | |
dc.description.accreditation | Web of Science | en_US |