Evaluation of the Nutritional Composition of Selected Ruminant and Poultry Carcasses in Nigeria
Keywords:
breeds, meat, nutritional composition, amino acid, correlations
Abstract
This research was conducted in Jos, Plateau state to evalute the nutritional composition of meat of selected local breeds of livestock in Nigeria, with the aim to provide basic data for their nutritional values. The breast portion or breast muscles of local broilers and thigh muscles (semi- tendinous) of cow(beef), sheep(mutton) and goats(chevon) were cut into equal sizes to determine Protein and amino acid profiles. Analyses were performed to determine the main directions of variations among the meats. Results indicated that Calorie is lower in chevon followed by broiler then mutton and beef. Chevon is also lower in fat, saturated fat, protein and cholesterol than the others. Percentage of proteins in broiler chicken meat, beef, mutton and chevon ranged from 18.37 to 25.13%. Glycine had higher concentration compared to other amino acids measured in all the meat types, although its concentration was not significantly (pdifferent between meat types. The lowest content of amino acids was methionine in Broiler, Beef, Mutton and Chevron. Broiler meat had significantly richer contents of proline than beef, mutton and chevon. Additionally, animals with higher concentrations of alanine and glutamic acid in the meat studied were found to have lower histidine concentration. Amongst the meats studied, Chevon is recommended because of its taste and low cholesterol level.
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References
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Aegina, S.M.J. (2001). The impact of the freezing of meat on their suitability for consumption, Master Thesis, College of Agriculture, University of Baghdad. 94 p.
Adam, A.A.G., Atta M, Ismail, S.H.A. (2010). Quality and Sensory Evaluation of Meat from Nilotic Male Kids Fed on Two Different Diets. J. Anim. Vet. Adv. 9 (15):2 0 08 -2 0 12
Al-Ani, N.N.T. (2004). The effect of curing processes and freezing in the chemical composition and sensory Calendar of fresh and frozen meat of cattle, Master Thesis, College of Agriculture, University of Baghdad
Al-Asadi, F.A. A. (2009). Standards and biochemical components and certain hormones Doll in Orabi local ewes and goat’s black females pregnant. Master Thesis, College of Agriculture, University of Basrah. 152 p.
Al-Ani, W. A. J. (1999) Sausage manufacturing of chicken meat elderly adding different ratios of fillers. Master Thesis, College of Agriculture, University of Baghdad. 52 p
Al-Marazany, N. and Abdul K.M.(2007). Effect of Using Additives on Some Chemical, Bacteriological and Sensory Properties of Local Basturma.Master Thesis, College of Agriculture and Forestry, University of Mosul.109 p.
Al-Shatty, S.H.M. (1994). The study of the chemical composition and content of bacterial and reactivity Alsabor fish Hilsailisha patient and carp Cyprinuscarpio in Basrah. Master Thesis, College of Agriculture, University of Basrah.109 p.
Amha , S. (2007). Meat quality of selected Ethiopian goat genotypes under varying nutritional conditions. Ph.D. Thesis. University of Pretoria Pub., South Africa. 26p.
AOAC. (Association Official Analytical Chemists) (1995). Official Methods of Analytical Chemists, 13th ed. Washington, D.C
Aristoy, M.C, Toldra, F. (1991). Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J.Agric.Food Chem. 39: 1792-1795
Azizia, A.H. (1996). Manufacturing of poultry products, College of Agriculture, Damascus University Press.
Bender, A.E. (1978). Food processing and nutrition. New York: Academic Press.
Bhutta, Z. (1999). Protein: digestibility and availability. In: Encyclopedia of Human Nutrition. M Sadler, J Strain and B. Caballero (Editors). San Diego: Academic Press, p. 1646-1656.
Bingham, S. (2006).The fibre-folate debate on colo-rectal cancer. P Nutr Soc.;65(1):19–23.
Broncano, J.M., Petron, M.J., Parr V., Timon, M.L. (2009). Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci. 83:431–437.
CFDAR, (1990). Canadian Food and Drugs Act and Regulations. With amendments to May 3, 1990. Section 14, Paragraph B.14.002. [S], p. 64. Ottawa: The Queen’s Printer
Chae H. S., Cho S. H., Park B. Y., Yoo Y. M., Kim J. H., Ahn C. N., Lee J. M., Kim Y. K., Choi Y. I. (2002). Changes of the fatty acid, amino acids and collagen contents in domestic broiler chickens of different marketing standard. Korean J. Food Sci. An. 22:1–7.
Cammack, R., Attwood, T., Campbell, P., Parish, H., Smith, A., Vella, F., and Stirling, J. (Eds.). (2006). Oxford dictionary of biochemistry and molecular biology (2nd ed.). Oxford: Oxford University Press.
Casey, N. H. (1992). Goat meat in human nutrition. Proceedings V International Conference on Goats. Indian Council of Agricultural Research, New Delhi.
Choe, J.H, N. Kichang, J. Samooel, K. Binna, Y. Hyejeong and J. Cheorun. (2010). Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers. Korean J. Food Sci. Ani. Resour., 30: 13-19
Cholan, P., Rao, V.K. and Karthikeyan, B. (2011). Effect of different cooking methods on physicochemical, organoleptic and microbiological quality of chicken patties. Indian J. Poult. Sci. 46:206–210.
Eng, J., Du, B.H, Raufman, J.P. and Yalow, R.S. (1986). Purification and amino acid sequences of dog, goat and guinea pig VIPs. Peptides 7: 17-20.
Fakolade, P.O., Omojola A.B. (2008). Proximate composition, pH value and microbiological evaluation of ‘Kundi’ (dried meat) product from beef and camel meat. Conference on International Research on Food Security, Natural Resource Management and Rural Development. Meat Science Laboratory, Animal Science Department, University of Ibadan. Nigeria. October 7-9.
Farrell, D. (2013) The role of poultry in human nutrition. In: Poultry development review. FAO, Rome, ISBN 978-92-5-108067-2
Fernanda, B.M., Nilson, E.D.S., Makoto, M., Ivanor, N.P, Willian, G.N. (2003). Evaluation of Carcass Characteristics and Meat Chemical Composition of Bos indicus and Bos indicus x Bos taurus Crossbred Steers Finished in Pasture Systems. In: Brazilian archives of biology and technology. Universidad estadual demaringá; colombo, 5790; maringá-paraná Brazil. 46(4): 609-616.
Fuzhu, L. and Zhuye, N, (2008). Carcass Quality of Different Meat - Typed Chickens When Achieve a Common Physiological Body Weight. International Journal of Poultry Science 7 : 319-322.
Gilka, J., Jelnek, P., Jankov, B., Knesel, P., Krejci, M., Masek, J. and Docekalov, H. (1989). Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid. Meat. Sci. 25: 273-280
Ghita, E., Pelmus, R., Lazar, C., Rabedea, M. (2009). Comparative research on carcass quality in suckling lambs of different local sheep breeds. National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania. 44pp.
Greger, M. (2014) Trans fat in animal fat. NutritionFacts.org https://nutritionfacts.org/2014/02/27/trans-fat-in-animal-fat/
Hall KN and Lin C.S. (1981). Effect of cooking rates in electric or microwave oven on cooking losses and retention of thiamine in broilers. J Food Sci. 46:1292–1293
Hashem A Z and Al—Musawy Um. H J. (2008). The study of the chemical composition and chemical characteristics of frozen chicken meat supply in the city of Basrah and markets frozen chicken laboratory. Basrah J. Agricultural Sci., 21 Special Issue: 419-432
Hoffman J R and Falvo M. J. (2004). Protein – which is best? Review article, J. Sports Sci. and Medicine .3: 118-130.
Hoffman J R and Falvo M. J. (2005). Protein – which is best? Review article, J. Sports Sci. and Medicine .3: 118-130.
Jaturasitha1, S., V. Leangwunta1, A. Leotaragul, A. Phongphaew1, T. Apichartsrungkoon, N. Simasathitkul, T. Vearasilp, L. And Worachai, ter Meulen, U. (2002). A Comparative Study of Thai Native Chicken and Broiler on Productive Performance, Carcass and Meat Quality, Conference on International Agricultural Research for Development, Deutscher Tropentag 2002, Witzenhausen, October 9-11, 2002
Jamora, J.J. and Rhee, K.S. (1998). The Uniqueness of lamb nutritional and sensory properties. Sheep Goat Res. J. 49 (1):53-64.
Lambert, A., Smith, J. and Dodds, K., (1991). Shelf life extension and microbiological safety of fresh meat - A review. Food Microbiology 8: 267-297.
Lewandowski, R. (2003). Goat: The other red meat. Buckeye Meat Goat Newsletter Vol. 1, Issue 1, The Ohio State University Extension. Retrieved July 18, 2008, from http://ohiomarketgoat.com/ newsletters/goatnews2003may.pdf.
Lawrie, R. and Ledward, D. (2006). Lawrie’s meat science. 7th ed., pp. 75-155. Wood head Publishing Ltd, Cambridge: England and CRC Press Boca Raton, New York, Washington DC.
Maiiti AK, Ahlawat S.S. (2011).Effect of Natural Tenderizers on physic- chemical properties of chickens Gizzard and Goat heart. American Journal of Food Technology. 6 (1): 80-86.
Millares, R., and Fellers, C. R. (1949). Vitamin and amino acid content of processed chicken meat products. Food Research, 14: 131-143
Millares R. and Fellers C.R. (1949). Vitamin and amino acid content of processed chicken meat. J Food Sci. 14:131–143.
Moreira F.B., Prado I.N., Cecato U., Wada F.Y., Nascimento W.G. and Souza N.E. (2003). Protein mineral salt supplements for growing and fi nishing beef cattle in star grass (Cynodon plectostachyrus Pilger), in the winter. Braz. J. Anim. Sci. 32:449-455
Myers, S.J and Harris N.D. (1975). Effect of electronic cooking on fatty acids in meat. J Am Diet Assoc. 67:232–234
Nikmaram P, Said Y.M. and Emamjomeh Z. (2011). Effect of cooking methods on chemical composition, Quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal. Afr. J. Biotechnol. 10(51):10478-10483.
Olaoye, O. and Onilude, A. (2010). Investigation on the potential use of biological agents in the extension of fresh beef in Nigeria. World Journal of Microbiology and Biotechnology 26: 1445–1454, DOI: 10.1007/ s11274-010- 0319-5.
Olaoye, O., Onilude, A. and Idowu, O. (2010). Microbiological profile of goat meat inoculated with lactic acid bacteria cultures and stored at 30°C for 7 days. Food and Bioprocess Technology DOI: 10.1007/ s11947-010-0343-3. In press
Ono, K., Berry, B.W., Johnson, H.K., Russak, E., Parker, C.F., Cahill, V.R. and Althouse, P.G. (1984). Nutrient composition of lamb of two age groups. J. Food Syst. 49:1233-1257.
Pinkerton, F., Harwell, L., Drinkwater, W., and Escobar, N. (1994). Consumer demand for goat meat. E (Kika) de la Garza Institute for Goat Research, Langston University. Retrieved July 18, 2008, from http://www.luresext.edu/goats/library/fact_sheets/m04.htm.
Rahim, A.R.M.D. (2003) Study the effect of plant Protista brocade leaves Calotropisprocera in beef proteins elderly, Master Thesis, College of Agriculture, University of Baghdad.83 p.
Sainsburry, J. (2009). Nutrient contents and carcass composition of South Africa Mutton with a focus on bio vailability of selected. Dissertation in nutrition. School of Natural and Agricultural Sciences, University of Pretoria, South Africa
Sahasrabudhe, M..R., Delorme, N.F. and Wood, D. F. (1985). Neutral and polar lipid in chicken parts and their fatty acid composition. Poultry Sci., 64 :910-916.
SAS, Institute Inc. (2005). Statistical Analysis System Release 9.1. Cary, North Carolina, USA.
Schaafsma, G. (2000). The Protein Digestibility-Corrected Amino Acid Score. J Nutr, 130: 1865S-1867S.
Schonfeldt, H.C.A. (1989). Comparison of the quality characteristics of goat meat with that of sheep meat. MSc. Thesis. University of Pretoria, South Africa.
Thomas, M.H and Calloway, D.H. (1961). Nutritional value of dehydrated foods. J Am Diet Assoc. 39:105–116.
Tamimy, S. S. and Abu Maaly, R A. (2011). The effect of ginger in the physical and sensory qualities of bovine Hamburkr, Center for Market Research and Protection Consumer Home Economics Department - Girls College of Education, University of Baghdad, the Iraqi J. Market Research and Consumer Protection folder (3) (6).
USDA (United State Department of Agriculture), (2002). Nutritive Value of Foods. Home and garden bulletin, no. 72. Agricultural Research Service. Retrieved August 27, 2008, from http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/ hg72_2002.pdf.
USDA (United States Department of Agriculture), (2004). Nutrition facts and food composition analysis for corned beef, brisket, (raw-cooked). (http://www.nutritiondata.com), 1-4.
USDA (United States Department of Agriculture), (2007): United States Department of Agriculture National Nutrient Data base, http://www.nal.usda.gov/.
Van Laack, R.L.J.M. (2000). Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science,79:1057–1061.
Webb, E. C., N. H. Casey and Simela, L. (2005). Goat meat quality. Small Rumin. Res. 60:153-166
Williams, P. G. (2007). Nutritional composition of red meat. Nutrition and Dietetics is the official J. of the Dietitians Association of Australia. 64(Suppl 4), S113-S119, 35:50-51.
Young, H.T., Choi, H.J. (2003). Studies on nutrient components between the Chungjung chicken meats and general chicken meats. Korean J Food Nutr. 16:187–191.
Zyl, V.L. and Ferreira, A.V. (2003). Amino acid requirements of springbok (Antidorcas marsupialis), blesbok (Damaliscus dorcas phillipsi) and impala (Aepyceros melampus) estimated by the whole empty body essential amino acid profile. Small Ruminant Res. 47: 145-153.
Abbey, A. (2004). Red Meat and Poultry Production and Consumption in Ethiopia and Distribution in Addis Ababa. Addis Ababa, Ethiopia
Aegina, S.M.J. (2001). The impact of the freezing of meat on their suitability for consumption, Master Thesis, College of Agriculture, University of Baghdad. 94 p.
Adam, A.A.G., Atta M, Ismail, S.H.A. (2010). Quality and Sensory Evaluation of Meat from Nilotic Male Kids Fed on Two Different Diets. J. Anim. Vet. Adv. 9 (15):2 0 08 -2 0 12
Al-Ani, N.N.T. (2004). The effect of curing processes and freezing in the chemical composition and sensory Calendar of fresh and frozen meat of cattle, Master Thesis, College of Agriculture, University of Baghdad
Al-Asadi, F.A. A. (2009). Standards and biochemical components and certain hormones Doll in Orabi local ewes and goat’s black females pregnant. Master Thesis, College of Agriculture, University of Basrah. 152 p.
Al-Ani, W. A. J. (1999) Sausage manufacturing of chicken meat elderly adding different ratios of fillers. Master Thesis, College of Agriculture, University of Baghdad. 52 p
Al-Marazany, N. and Abdul K.M.(2007). Effect of Using Additives on Some Chemical, Bacteriological and Sensory Properties of Local Basturma.Master Thesis, College of Agriculture and Forestry, University of Mosul.109 p.
Al-Shatty, S.H.M. (1994). The study of the chemical composition and content of bacterial and reactivity Alsabor fish Hilsailisha patient and carp Cyprinuscarpio in Basrah. Master Thesis, College of Agriculture, University of Basrah.109 p.
Amha , S. (2007). Meat quality of selected Ethiopian goat genotypes under varying nutritional conditions. Ph.D. Thesis. University of Pretoria Pub., South Africa. 26p.
AOAC. (Association Official Analytical Chemists) (1995). Official Methods of Analytical Chemists, 13th ed. Washington, D.C
Aristoy, M.C, Toldra, F. (1991). Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J.Agric.Food Chem. 39: 1792-1795
Azizia, A.H. (1996). Manufacturing of poultry products, College of Agriculture, Damascus University Press.
Bender, A.E. (1978). Food processing and nutrition. New York: Academic Press.
Bhutta, Z. (1999). Protein: digestibility and availability. In: Encyclopedia of Human Nutrition. M Sadler, J Strain and B. Caballero (Editors). San Diego: Academic Press, p. 1646-1656.
Bingham, S. (2006).The fibre-folate debate on colo-rectal cancer. P Nutr Soc.;65(1):19–23.
Broncano, J.M., Petron, M.J., Parr V., Timon, M.L. (2009). Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci. 83:431–437.
CFDAR, (1990). Canadian Food and Drugs Act and Regulations. With amendments to May 3, 1990. Section 14, Paragraph B.14.002. [S], p. 64. Ottawa: The Queen’s Printer
Chae H. S., Cho S. H., Park B. Y., Yoo Y. M., Kim J. H., Ahn C. N., Lee J. M., Kim Y. K., Choi Y. I. (2002). Changes of the fatty acid, amino acids and collagen contents in domestic broiler chickens of different marketing standard. Korean J. Food Sci. An. 22:1–7.
Cammack, R., Attwood, T., Campbell, P., Parish, H., Smith, A., Vella, F., and Stirling, J. (Eds.). (2006). Oxford dictionary of biochemistry and molecular biology (2nd ed.). Oxford: Oxford University Press.
Casey, N. H. (1992). Goat meat in human nutrition. Proceedings V International Conference on Goats. Indian Council of Agricultural Research, New Delhi.
Choe, J.H, N. Kichang, J. Samooel, K. Binna, Y. Hyejeong and J. Cheorun. (2010). Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers. Korean J. Food Sci. Ani. Resour., 30: 13-19
Cholan, P., Rao, V.K. and Karthikeyan, B. (2011). Effect of different cooking methods on physicochemical, organoleptic and microbiological quality of chicken patties. Indian J. Poult. Sci. 46:206–210.
Eng, J., Du, B.H, Raufman, J.P. and Yalow, R.S. (1986). Purification and amino acid sequences of dog, goat and guinea pig VIPs. Peptides 7: 17-20.
Fakolade, P.O., Omojola A.B. (2008). Proximate composition, pH value and microbiological evaluation of ‘Kundi’ (dried meat) product from beef and camel meat. Conference on International Research on Food Security, Natural Resource Management and Rural Development. Meat Science Laboratory, Animal Science Department, University of Ibadan. Nigeria. October 7-9.
Farrell, D. (2013) The role of poultry in human nutrition. In: Poultry development review. FAO, Rome, ISBN 978-92-5-108067-2
Fernanda, B.M., Nilson, E.D.S., Makoto, M., Ivanor, N.P, Willian, G.N. (2003). Evaluation of Carcass Characteristics and Meat Chemical Composition of Bos indicus and Bos indicus x Bos taurus Crossbred Steers Finished in Pasture Systems. In: Brazilian archives of biology and technology. Universidad estadual demaringá; colombo, 5790; maringá-paraná Brazil. 46(4): 609-616.
Fuzhu, L. and Zhuye, N, (2008). Carcass Quality of Different Meat - Typed Chickens When Achieve a Common Physiological Body Weight. International Journal of Poultry Science 7 : 319-322.
Gilka, J., Jelnek, P., Jankov, B., Knesel, P., Krejci, M., Masek, J. and Docekalov, H. (1989). Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid. Meat. Sci. 25: 273-280
Ghita, E., Pelmus, R., Lazar, C., Rabedea, M. (2009). Comparative research on carcass quality in suckling lambs of different local sheep breeds. National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania. 44pp.
Greger, M. (2014) Trans fat in animal fat. NutritionFacts.org https://nutritionfacts.org/2014/02/27/trans-fat-in-animal-fat/
Hall KN and Lin C.S. (1981). Effect of cooking rates in electric or microwave oven on cooking losses and retention of thiamine in broilers. J Food Sci. 46:1292–1293
Hashem A Z and Al—Musawy Um. H J. (2008). The study of the chemical composition and chemical characteristics of frozen chicken meat supply in the city of Basrah and markets frozen chicken laboratory. Basrah J. Agricultural Sci., 21 Special Issue: 419-432
Hoffman J R and Falvo M. J. (2004). Protein – which is best? Review article, J. Sports Sci. and Medicine .3: 118-130.
Hoffman J R and Falvo M. J. (2005). Protein – which is best? Review article, J. Sports Sci. and Medicine .3: 118-130.
Jaturasitha1, S., V. Leangwunta1, A. Leotaragul, A. Phongphaew1, T. Apichartsrungkoon, N. Simasathitkul, T. Vearasilp, L. And Worachai, ter Meulen, U. (2002). A Comparative Study of Thai Native Chicken and Broiler on Productive Performance, Carcass and Meat Quality, Conference on International Agricultural Research for Development, Deutscher Tropentag 2002, Witzenhausen, October 9-11, 2002
Jamora, J.J. and Rhee, K.S. (1998). The Uniqueness of lamb nutritional and sensory properties. Sheep Goat Res. J. 49 (1):53-64.
Lambert, A., Smith, J. and Dodds, K., (1991). Shelf life extension and microbiological safety of fresh meat - A review. Food Microbiology 8: 267-297.
Lewandowski, R. (2003). Goat: The other red meat. Buckeye Meat Goat Newsletter Vol. 1, Issue 1, The Ohio State University Extension. Retrieved July 18, 2008, from http://ohiomarketgoat.com/ newsletters/goatnews2003may.pdf.
Lawrie, R. and Ledward, D. (2006). Lawrie’s meat science. 7th ed., pp. 75-155. Wood head Publishing Ltd, Cambridge: England and CRC Press Boca Raton, New York, Washington DC.
Maiiti AK, Ahlawat S.S. (2011).Effect of Natural Tenderizers on physic- chemical properties of chickens Gizzard and Goat heart. American Journal of Food Technology. 6 (1): 80-86.
Millares, R., and Fellers, C. R. (1949). Vitamin and amino acid content of processed chicken meat products. Food Research, 14: 131-143
Millares R. and Fellers C.R. (1949). Vitamin and amino acid content of processed chicken meat. J Food Sci. 14:131–143.
Moreira F.B., Prado I.N., Cecato U., Wada F.Y., Nascimento W.G. and Souza N.E. (2003). Protein mineral salt supplements for growing and fi nishing beef cattle in star grass (Cynodon plectostachyrus Pilger), in the winter. Braz. J. Anim. Sci. 32:449-455
Myers, S.J and Harris N.D. (1975). Effect of electronic cooking on fatty acids in meat. J Am Diet Assoc. 67:232–234
Nikmaram P, Said Y.M. and Emamjomeh Z. (2011). Effect of cooking methods on chemical composition, Quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal. Afr. J. Biotechnol. 10(51):10478-10483.
Olaoye, O. and Onilude, A. (2010). Investigation on the potential use of biological agents in the extension of fresh beef in Nigeria. World Journal of Microbiology and Biotechnology 26: 1445–1454, DOI: 10.1007/ s11274-010- 0319-5.
Olaoye, O., Onilude, A. and Idowu, O. (2010). Microbiological profile of goat meat inoculated with lactic acid bacteria cultures and stored at 30°C for 7 days. Food and Bioprocess Technology DOI: 10.1007/ s11947-010-0343-3. In press
Ono, K., Berry, B.W., Johnson, H.K., Russak, E., Parker, C.F., Cahill, V.R. and Althouse, P.G. (1984). Nutrient composition of lamb of two age groups. J. Food Syst. 49:1233-1257.
Pinkerton, F., Harwell, L., Drinkwater, W., and Escobar, N. (1994). Consumer demand for goat meat. E (Kika) de la Garza Institute for Goat Research, Langston University. Retrieved July 18, 2008, from http://www.luresext.edu/goats/library/fact_sheets/m04.htm.
Rahim, A.R.M.D. (2003) Study the effect of plant Protista brocade leaves Calotropisprocera in beef proteins elderly, Master Thesis, College of Agriculture, University of Baghdad.83 p.
Sainsburry, J. (2009). Nutrient contents and carcass composition of South Africa Mutton with a focus on bio vailability of selected. Dissertation in nutrition. School of Natural and Agricultural Sciences, University of Pretoria, South Africa
Sahasrabudhe, M..R., Delorme, N.F. and Wood, D. F. (1985). Neutral and polar lipid in chicken parts and their fatty acid composition. Poultry Sci., 64 :910-916.
SAS, Institute Inc. (2005). Statistical Analysis System Release 9.1. Cary, North Carolina, USA.
Schaafsma, G. (2000). The Protein Digestibility-Corrected Amino Acid Score. J Nutr, 130: 1865S-1867S.
Schonfeldt, H.C.A. (1989). Comparison of the quality characteristics of goat meat with that of sheep meat. MSc. Thesis. University of Pretoria, South Africa.
Thomas, M.H and Calloway, D.H. (1961). Nutritional value of dehydrated foods. J Am Diet Assoc. 39:105–116.
Tamimy, S. S. and Abu Maaly, R A. (2011). The effect of ginger in the physical and sensory qualities of bovine Hamburkr, Center for Market Research and Protection Consumer Home Economics Department - Girls College of Education, University of Baghdad, the Iraqi J. Market Research and Consumer Protection folder (3) (6).
USDA (United State Department of Agriculture), (2002). Nutritive Value of Foods. Home and garden bulletin, no. 72. Agricultural Research Service. Retrieved August 27, 2008, from http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/ hg72_2002.pdf.
USDA (United States Department of Agriculture), (2004). Nutrition facts and food composition analysis for corned beef, brisket, (raw-cooked). (http://www.nutritiondata.com), 1-4.
USDA (United States Department of Agriculture), (2007): United States Department of Agriculture National Nutrient Data base, http://www.nal.usda.gov/.
Van Laack, R.L.J.M. (2000). Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science,79:1057–1061.
Webb, E. C., N. H. Casey and Simela, L. (2005). Goat meat quality. Small Rumin. Res. 60:153-166
Williams, P. G. (2007). Nutritional composition of red meat. Nutrition and Dietetics is the official J. of the Dietitians Association of Australia. 64(Suppl 4), S113-S119, 35:50-51.
Young, H.T., Choi, H.J. (2003). Studies on nutrient components between the Chungjung chicken meats and general chicken meats. Korean J Food Nutr. 16:187–191.
Zyl, V.L. and Ferreira, A.V. (2003). Amino acid requirements of springbok (Antidorcas marsupialis), blesbok (Damaliscus dorcas phillipsi) and impala (Aepyceros melampus) estimated by the whole empty body essential amino acid profile. Small Ruminant Res. 47: 145-153.
Published
2022-10-14
How to Cite
Kaye, J., & Dafur, B. S. (2022). Evaluation of the Nutritional Composition of Selected Ruminant and Poultry Carcasses in Nigeria. Nigerian Journal of Animal Science and Technology (NJAST), 5(3), 29 - 42. Retrieved from https://njast.com.ng/index.php/home/article/view/213
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