CATTLE (SOKOTO GUDALI, WHITE FUMANI AND RED BORORO) SHOULDER MUSCLES EVALUATION.

Résumé

Effect of meat quality from composition of different muscle or breeds is a food for thought. Do muscles from same breed differ in chemical and mineral composition? Or different taste preference to consumers? This study evaluates the composition of different shoulder muscles from three b eeds of cattle and the different muscles within their shoulder. Nine male cattle of one-year-old, 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 graze for 10 weeks. Shoulder muscles evaluated are; Triceps brachi – TB,
Trapezius – T, Infraspinatus – IF, Supraspinatus – S, Pectoralis – P, Latissimus dorsi – LAD and Longissimus dorsi – LOD, for proximate, minerals and palatability status, in a completely randomized design. SG had the highest nutritional quality especially in CP, Ash, Mg Fe and P with lowest amount of
ether extract (P<0.05) than WF and RB. IF muscles performed better from all the other shoulder muscle evaluated (P<0.05). Physico-chemical evolution had highest WHC (P<0.05) in SG (497.29%) than WF (456.01%) and RB (4 90.77%). Same was experienced with IF muscle compared with other muscle evaluated. SG had the highest values (P<0.05) for flavour (6.01), tenderness (6.10), juiceness (5.91), texture (5.86) and overall acceptability (6.39) than values obtained for WF and RB. SG appeared to be the best breed while IF performed well in shoulder muscles of cattle evaluated.