Effects of encapsulated Moringa oleifera feed additive on fatty acid profile and colour stability of lamb

The data contains fatty acid profiles of subcutaneous fats and intramuscular fats of lamb administered with alginate-chitosan-encapsulated and non-encapsulated Moringa oelifera leaf extract as well as carcass information. Other data sheets are for meat colour coordinates done with a Minolta colour spectrometer to test lamb colour stability. Both sets of data were captured and compiled onto Excel and then inputted into SAS for statistical analysis.