So far, there was no scientific data reported on the antioxidant status of some enzymes and free radical scavenging potential of
the meat of Xhosa lop-eared goats supplemented withM. oleiferaleaves
(MOL). Therefore the present study was designed to provide scientific
data on the antioxidant, chemical composition and fatty acid content
in the meat from goat supplemented with MOL/Sunflower seed cake
(SC)/grass hay (GH)