Fatty acid profile of zebu beef cattle from the Central African sub-region

Abstract

This study analysed the meat fatty acid (FA) composition of three zebu breeds, Gudali (GU), White Fulani (WF) and Red Mbororo (RM), raised on savannah pasture and monitored in the commercial context of the Yaoundé abattoir. Samples of m. longissimus thoracis from 60 bulls belonging to the GU, WF and RM breeds were collected and analysed for fat and FA composition. The fat content of the meat was low, but similar across breeds (1.34 ± 0.912 g/100 g muscle, mean ± SD). Meat from the GU breed had higher C18:3n-3 and C22:5n-3 proportions and lower C18:0 and total saturated FA proportions than WF meat. Red Mbororo meat had an intermediate FA composition compared with the other breeds. The elongase and ∆9 desaturase indices were comparable among breeds. In summary, the results indicate that there are minimal differences in beef FA composition of the three breeds from the Central African sub-region. Additionally, based on the polyunsaturated FA (PUFA) proportion, 13.9% of the total lipids and n-6/n-3 PUFA ratio, 1.95, consumption of beef from these breeds could be beneficial to human health. This is possibly owing to the pasture feeding and low fat content of the beef.

Organic meat quality of dual purpose young bulls supplemented with pea (Pisum sativum L.) or soybean

“…32 The average fat content of 20.8 g kg −1 was lower than the threshold reported by Savell and Cross 33 that is able to ensure beef that can satisfy US consumer demand in terms of taste and juiciness. This result can be explained by the low energetic level of the experimental diets as also reported by Nfor et al 34 WBSF and cooking loss were not affected by experimental treatments (P > 0.05) and decreased during aging. Anderson et al, 35 in comparison with the control, did not find an influence of peas added to diets of steers up to 150 g kg −1 DM on WBSF.…”

Body and meat characteristics of young bulls from Zebu Goudali of Cameroon and its crosses with the Italian Simmental

“…Conversely, the average n-6/n-3 PUFA ratio (2.17) was lower than the threshold of 4.0 suggested by the Department previously cited for having beneficial effects on human health. However, the n-6/n-3 PUFA ratio obtained in the present study is comparable with that observed by Nfor et al (2014b) in the beef of bulls of zebu breeds reared on natural pasture in Cameroon. The average CLA percentage falls within the range reported in literature for zebu and zebu derived cattle (0.15-0.43% of the total lipids) raised on natural pastures (De Mendoza et al 2005;Muchenje et al 2009;Salifou et al 2013).…”

“…Consequently, in our study, the lack of additive and heterosis effects at slaughter on meat fat content could be due to the restriction in feed availability and the severe conditions of bulls during transfer from farm to slaughterhouse that have caused a probable reduction of the final fat level in muscle. Indeed, the average fat (ether extract) level was low (0.68%) and much lower than the value of 1.34% reported by Nfor et al (2014b) in G reared in Cameroon and with similar feeding conditions, but transported to slaughterhouse by truck.…”

Evaluation of microbial adverse effects on fresh and processed bovine meat in NDjamena (Chad) and Yaound (Cameroun)

“…The results about total areobic mesophilic bacteria and Enterobacteriaceae in different samples of meat were similar to the results reported by Kumar et al (2010) for raw beef meat marketed in some parts of Tigray region (Ethiopia). The higher levels of TAM bacteria and Enterobacteriaceae in various types of meat (Table 1) may also be due to the fact that meat offers a rich nutrient media for microbial growth (Nfor et al, 2014).…”

“…In Central Africa, meat consumption is important in reducing malnutrition rate; unfortunately the hygienic quality is not guaranteed (Raoul et al, 2015;Tidjani et al, 2013). Meat has a high protein content, with good biological value and contains all the essential amino acids, iron, zinc and vitamins A, B12, B6, D and E (Nfor et al, 2014). Majority of morbidity and mortality related foodborne infections have been caused by bacterial agents.…”