Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes.

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.

Dietary Plukenetia conophora seed alters muscle cholesterol, antioxidant enzymes, and fatty acids in growing rabbits.

The influence of dietary inclusion of Plukenetia conophora seed (PCS) on growth, carcass, muscle antioxidant enzymes, fatty acids, meat quality, and sensory attributes of Longissimus thoracis et lumburum muscle in rabbits was examined. Seventy-two, 28 d old male New Zealand rabbits (750 ± 20 g) were randomly allotted to diets containing either no PCS (PCS-0), 2.5% PCS (PCS-2.