Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

Abstract

This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle breeds in Ethiopia. A total of 39 bulls with three age categories were used for the study. The bulls were purchased from mixed crop livestock system (Arsi and Harar cattle breeds) and Ranch (Borana cattle breed). Complete randomized design was used for the study. Longissimus dorsi muscle was used to evaluate proximate composition and profile of fatty acid. The result of the study indicated that mean of percentage of dry matter, ash, crude fat and crude protein were ranging 22. 43 -24.26, 0.32 -1.28, 4.32 -7.88, 17.21 -22.76, respectively. At age younger than 3 years, Harar bulls contain more crude fat compared to Arsi bulls while the vice versa was true for crude protein. The concentration of polyunsaturated fatty acid (PUFA) was higher than saturated fatty acid (SFA) in the three breeds studied across all age categories. However, significantly higher (P < 0.01) PUFA and lowest (P < 0.05) SFA found in Harar breed whereas the opposite hold true for Arsi bulls. Ratio of n-6: n-3 in the muscle of bulls under the study was ranged from 2.10 to 2.57. Concentration of PUFA and MUF in muscle of the three breeds were significantly affected (P < 0.05) by age. From the study it was concluded that Arsi, Boran and Harar bulls under the three age categories contained more than 3% minimum crude fat that is required to insure palatability of the beef. The higher concentration of PUFA over SFA in all breeds across age categories indicated that the meat from these cattle breeds has less risk hazard to human health. However, a How to cite this paper: Dagne, T.,

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“…However, the percentage in the present study was greater than that in the study conducted by Timketa Dagne et al [22], in which the fat percentage in Boran was 5.82 ± 0.58%. The difference might be due to the low fat content of the meat, which is because the fat content of beef depends on the breed, age, and diet of the animal and because the use of growth hormones in cattle can increase the fat content of the meat [23]. Moreover, in the study of Hongbin et al [24], the fat percentage in lamb muscle (2.42 ± 1.33) was lower than that in the present study, in which the fat contents of the three breeds, Boran, Senga, and Sheko, were 12.68 ± 0.59 and 12.40 ± 0.63, 11.59 ± 0.70 and 11.56 ± 0.47 and 11.40 ± 0.87 and 11.17 ± 1.03, respectively, for both sirloin and chuck.…”