FATTY ACID PROFILE AND PROXIMATE COMPOSITION OF SIRLOIN AND CHUCK OF SELECTED ETHIOPIA CATTLE TYPES

Abstract

The fatty acid composition of beef meat is important for nutrition and humanhealth. This study examined the composition of sirloin and chuck of beeffrom three cattle breeds in Ethiopia (Boran, Senga, and Sheko). Twelve bullsaged 18 to 24 months were used, and standard methods were employed tomeasurevariousparameters.Theresultsshowedthatmoisturecontentranged from 64.32 +/- 0.29% in Boran sirloin to 66.47 +/- 0.13% in Sheko sirloin,crude fat ranged from 10.79 +/- 0.36% in Sheko chuck to 13.25 +/- 0.38% inBoran chuck, and crude protein ranged from 21.65 +/- 0.50% in Senga sirlointo26.83 +/- 0.78%inBoranchuck.ThecolorevaluationrevealedL*valuesof28.20 +/- 3.09 to 32.52 +/- 1.70 for senga chuck and Boran chuck, a* values of5.18 +/- 0.88to9.35 +/- 2.96forBoransirloinandSengachuck,andb*valuesof2.24 +/- 1.47 to 4.33 +/- 1.05 for Shekosirloin and Senga sirloin. The dominantfatty acid was Palmitic acid (C16:0), comprising 24.64% to 31.60% of thetotal. The study found that the sirloin cut had significantly higher levels ofmonounsaturated fatty acids (42.38%) and lower levels of polyunsaturatedfattyacidscomparedtothechuckcut.Inconclusion,Shekobeefhadhighermoisture content, while Boran beef had higher levels of crude protein andfat compared to Senga and Sheko. Principal component analysis (PCA)identifiedfattyacidprofilesasthemainfactorsinfluencingvariationamongcattle breeds. This research provides valuable information for cattle breeding and meat quality improvement efforts in Ethiopia and beyond.

Keywords

Fatty Acid Profile; Beef; Sirloin; Chuck; Principal component analysis

Published in

Carpathian Journal of Food Science and Technology
2024, Volume: 16, number: 2Publisher: NORTH UNIV CENTER BAIA MARE

SLU Authors

• Dida, Mulatu Geleta

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.34302/crpjfst/2024.16.2.4

Permanent link to this page (URI)

https://res.slu.se/id/publ/132558