Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania
The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction m...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2013-02-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-26-2-295-20.pdf |
| _version_ | 1819055042340061184 |
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| author | Dismas S. Shija Louis A. Mtenga Abiliza E. Kimambo Germana H. Laswai Daniel E. Mushi Dynes M. Mgheni Angello J. Mwilawa Eligy J. M. Shirima John G. Safari |
| author_facet | Dismas S. Shija Louis A. Mtenga Abiliza E. Kimambo Germana H. Laswai Daniel E. Mushi Dynes M. Mgheni Angello J. Mwilawa Eligy J. M. Shirima John G. Safari |
| author_sort | Dismas S. Shija |
| collection | DOAJ |
| description | The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa. |
| first_indexed | 2024-12-21T13:01:13Z |
| format | Article |
| id | doaj.art-c4cd79f0da5242a191d1b4b8ffa59fa9 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-21T13:01:13Z |
| publishDate | 2013-02-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-c4cd79f0da5242a191d1b4b8ffa59fa92022-12-21T19:03:10ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172013-02-0126229530210.5713/ajas.2012.124324649Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in TanzaniaDismas S. ShijaLouis A. MtengaAbiliza E. KimamboGermana H. LaswaiDaniel E. MushiDynes M. MgheniAngello J. MwilawaEligy J. M. ShirimaJohn G. SafariThe aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.http://www.ajas.info/upload/pdf/ajas-26-2-295-20.pdfAgeingChemical CompositionGoatMeat QualitySheep |
| spellingShingle | Dismas S. Shija Louis A. Mtenga Abiliza E. Kimambo Germana H. Laswai Daniel E. Mushi Dynes M. Mgheni Angello J. Mwilawa Eligy J. M. Shirima John G. Safari Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania Asian-Australasian Journal of Animal Sciences Ageing Chemical Composition Goat Meat Quality Sheep |
| title | Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania |
| title_full | Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania |
| title_fullStr | Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania |
| title_full_unstemmed | Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania |
| title_short | Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania |
| title_sort | chemical composition and meat quality attributes of indigenous sheep and goats from traditional production system in tanzania |
| topic | Ageing Chemical Composition Goat Meat Quality Sheep |
| url | http://www.ajas.info/upload/pdf/ajas-26-2-295-20.pdf |
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