{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,2,21]],"date-time":"2025-02-21T20:36:40Z","timestamp":1740170200647,"version":"3.37.3"},"reference-count":33,"publisher":"Wiley","license":[{"start":{"date-parts":[[2022,9,6]],"date-time":"2022-09-06T00:00:00Z","timestamp":1662422400000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011512","name":"National Research Foundation","doi-asserted-by":"publisher","award":["95139","105289"],"award-info":[{"award-number":["95139","105289"]}],"id":[{"id":"10.13039\/100011512","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2022,9,6]]},"abstract":"<jats:p>We present the first report on the effect of graded levels of Moringa oleifera leaf meal (MOLM) (0, 0.25, and 0.5%) and fat (0, 10, and 15%) on fatty acid profile, lipid oxidation, and proximate composition of chicken dro\u00ebwors. On triplicate samples of all treatments, proximate analysis was done, the total lipid was quantitatively extracted using chloroform and methanol in a ratio of 2\u2009:\u20091, fatty acid profiles were determined, and thiobarbituric acid reactive substances (TBARS) were measured. The present study showed that dro\u00ebwors manufactured with 0% fat inclusion had less fat and more protein than those made with 10% and 15% fat. All treatments contained a greater percentage of C18:1c9 (oleic) (30.95 to 32.65%) acid than other fatty acids and a higher proportion of unsaturated fatty acids than saturated. T9 (15% fat, 0.5% MOLM) had significantly (<jats:inline-formula>\n                     <a:math xmlns:a=\"http:\/\/www.w3.org\/1998\/Math\/MathML\" id=\"M1\">\n                        <a:mi>P<\/a:mi>\n                        <a:mo>&lt;<\/a:mo>\n                        <a:mn>0.05<\/a:mn>\n                     <\/a:math>\n                  <\/jats:inline-formula>) higher PUFAs than T1 (0% fat, 0% MOLM) and T4 (10% fat, 0% MOLM). Treatments with 0.5% MOLM had significantly lower TBARS values after drying (0.01-0.07\u2009mg MDA\/kg) than treatments with 0% and 2.5% MOLM (0.05\u20130.15\u2009mg MDA\/kg). Therefore, MOLM inclusion at 0.25 and 0.5% effectively decreased TBARS of chicken dro\u00ebwors with up to 15% fat inclusion after 72\u2009h of drying and 168\u2009h of storage and is a potentially good source of natural antioxidants for this traditional dried sausage product.<\/jats:p>","DOI":"10.1155\/2022\/6736935","type":"journal-article","created":{"date-parts":[[2022,9,6]],"date-time":"2022-09-06T19:35:08Z","timestamp":1662492908000},"page":"1-9","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Dro\u00ebwors"],"prefix":"10.1155","volume":"2022","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5269-8709","authenticated-orcid":true,"given":"Nelisiwe","family":"Tembela","sequence":"first","affiliation":[{"name":"Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2567-4488","authenticated-orcid":true,"given":"Felicitas Esnart","family":"Mukumbo","sequence":"additional","affiliation":[{"name":"Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"},{"name":"Rwanda Institute for Conservation Agriculture, Kagasa-Rweru Road, Gashora\/Rweru Districts, Bugesera, Rwanda"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9199-6605","authenticated-orcid":true,"given":"Arno","family":"Hugo","sequence":"additional","affiliation":[{"name":"Department of Microbial Biochemical and Food Biotechnology, University of Free State, P.O. Box 339, Bloemfontein 9300, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9310-6511","authenticated-orcid":true,"given":"Ishmael Festus","family":"Jaja","sequence":"additional","affiliation":[{"name":"Department of Livestock and Pasture Sciences, Faculty of Science and Agriculture University of Fort Hare, P\/Bag X1314, Alice 5700, South Africa"},{"name":"Department of Agriculture and Animal Health, University of South Africa, Johannesburg, South Africa"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"key":"1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2013.10.036"},{"key":"2","doi-asserted-by":"publisher","DOI":"10.1155\/2017\/7613069"},{"key":"3","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-018-3417-2"},{"key":"4","doi-asserted-by":"publisher","DOI":"10.5713\/ajas.2012.12619"},{"key":"5","doi-asserted-by":"publisher","DOI":"10.3382\/ps\/pew139"},{"key":"6","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2017.11.028"},{"key":"7","doi-asserted-by":"publisher","DOI":"10.1590\/fst.32518"},{"key":"8","doi-asserted-by":"publisher","DOI":"10.3390\/ani9070431"},{"issue":"3\u20134","key":"9","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/sajs.2013\/1154","article-title":"Comparison of antioxidant activity of Moringa oleifera and selected vegetables in South Africa","volume":"109","author":"V. 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