In Cameroon, foods of animal origin are an important part of the population’s diet. To improve meat consumption and assure its safety, the Government plan a project for the industrialization of cattle and pig industr...In Cameroon, foods of animal origin are an important part of the population’s diet. To improve meat consumption and assure its safety, the Government plan a project for the industrialization of cattle and pig industries by building a slaughter chain, cold stores and acquiring of vehicles and trucks for the transport of meat from livestock production areas to other parts of the country. Maroua city in the Far North Region has been selected to host a modern mixed slaughterhouse with a slaughter capacity of 150 cattle/day. To assess the impact of this project, it is important to define a baseline in term of beef quality prior to the implementation of such a project. Therefore, this study aimed to evaluate the nutritional quality of beef in Maroua (as a reference for livestock production area in Cameroon) in relation to demographics of cattle (production system, type of production, age, breed, body condition score [BCS], and sex). In 2014, data on demographics of 202 cattle, randomly selected in the traditional slaughterhouses of Maroua were collected. At the end of the slaughter chain, approximately 250 g of thigh were sampled from each animal selected. However, 76 randomly selected thigh meat samples were suggested for chemical composition analysis by using standard methods. Results revealed that dry matter (26.30% - 29.88% of fresh matter), ash (0.92% - 1.09% of fresh matter), total fat (10.12 - 19.58 of fresh matter) and protein (8.60% - 27.59% of fresh matter) content of beef were between the acceptable ranges for table meats. The total protein content found was affected by the BCS, the age at slaughter, the breed and the sex of the animal. In addition, as expected, the total fat content increased with the BCS and varied with the age at slaughter and the type of production. Since the fat content decreased with age and varied with the type of production, it would be interesting for further study, to determine the fatty acids profile of meat from fattening cattle of less than 8 years old.展开更多
文摘In Cameroon, foods of animal origin are an important part of the population’s diet. To improve meat consumption and assure its safety, the Government plan a project for the industrialization of cattle and pig industries by building a slaughter chain, cold stores and acquiring of vehicles and trucks for the transport of meat from livestock production areas to other parts of the country. Maroua city in the Far North Region has been selected to host a modern mixed slaughterhouse with a slaughter capacity of 150 cattle/day. To assess the impact of this project, it is important to define a baseline in term of beef quality prior to the implementation of such a project. Therefore, this study aimed to evaluate the nutritional quality of beef in Maroua (as a reference for livestock production area in Cameroon) in relation to demographics of cattle (production system, type of production, age, breed, body condition score [BCS], and sex). In 2014, data on demographics of 202 cattle, randomly selected in the traditional slaughterhouses of Maroua were collected. At the end of the slaughter chain, approximately 250 g of thigh were sampled from each animal selected. However, 76 randomly selected thigh meat samples were suggested for chemical composition analysis by using standard methods. Results revealed that dry matter (26.30% - 29.88% of fresh matter), ash (0.92% - 1.09% of fresh matter), total fat (10.12 - 19.58 of fresh matter) and protein (8.60% - 27.59% of fresh matter) content of beef were between the acceptable ranges for table meats. The total protein content found was affected by the BCS, the age at slaughter, the breed and the sex of the animal. In addition, as expected, the total fat content increased with the BCS and varied with the age at slaughter and the type of production. Since the fat content decreased with age and varied with the type of production, it would be interesting for further study, to determine the fatty acids profile of meat from fattening cattle of less than 8 years old.
