African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 763

Full Length Research Paper

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

Fakolade P. O.
  • Fakolade P. O.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar
Aluko O. P.
  • Aluko O. P.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar
Omiwole J. O.
  • Omiwole J. O.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar


  •  Received: 12 March 2018
  •  Accepted: 23 May 2018
  •  Published: 31 July 2018

Abstract

If different breeds or muscles of animal have same composition is a food for thought. Do muscles from animals eaten as food, have different chemical composition? This study evaluates composition of thigh muscles from three breeds of cattle and the different muscles in the thigh. Nine 1-year male cattle, comprising of 3 Sokoto Gudali (SG), 3 White Fulani (WF) and 3 Red Bororo (RB) breeds were reared semi-intensively, fed with concentrate and allowed to grazed for 10 weeks. Each breed thigh and their muscles {semi-membranous (SM), semi-tendinosis (ST), Gracilis (GR), Sartorius (S), Vastus Lateralis (VL), Tensor Fascia tatae (TL) and Biceps Femoris (BF)} were evaluated for proximate, minerals and palatability status, in a completely randomized design. Results of breeds, show that SG had highest significant (P<0.05) protein, magnesium, iron and phosphorus contents and lowest ether extract content. Out of all the muscles, SM had best proximate composition while VL had best mineral composition than other muscles significantly evaluated. Physico-chemical analysis showed that cooking loss was lowest (P<0.05) for SG (32.68%) than WF (39.61%) and RB (35.15%). For muscles, ST, BF, SM and GR had highest significant (P<0.05) water holding capacity values of 62.72, 55.46, 57.65 and 52.34%, respectively than 39.76 (VL), 42.19 (S) and 42.90% (TL). With regards to palatability scores for breeds, panelists scored SG highest (P<0.05) than WF and RB. For muscle, SM was scored best (P<0.05) with highest significant values for flavor, tenderness, texture and overall acceptability. SG appeared best in all the breeds evaluated, while SM did well in proximate, VL and ST in minerals, SM in physico-chemical and palatability status.
 
Key words: Breeds of cattle, Red Bororo, Sokoto Gudali, thigh muscles, White Fulani.