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Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania

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dc.contributor.author Shija, Dismas S.
dc.contributor.author Mtenga, Louis A.
dc.contributor.author Kimambo, Abiliza E.
dc.contributor.author Laswai, Germana H.
dc.contributor.author Mushi, Daniel E.
dc.contributor.author Mgheni, Dynes M.
dc.contributor.author Mwilawa, Angello J.
dc.contributor.author Shirima, Eligy J. M.
dc.contributor.author Safari, John G.
dc.date.accessioned 2023-08-16T09:35:08Z
dc.date.available 2023-08-16T09:35:08Z
dc.date.issued 2013
dc.identifier.citation Shija D. S, Mtenga L.A., Kimambo A.E., Laswai G. H., Mushi D. E., Mgheni D. M., Mwilawa, A. J., Shirima E. J. M.& Safari, J. G. (2013). Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania. Asian-Australasian Journal of Animal Sciences. Vol. 26, No. 2 : 295-302. http://dx.doi.org/10.5713/ajas.2012.12432 en_US
dc.identifier.issn 1976-5517
dc.identifier.issn 1011-2367
dc.identifier.uri http://repository.mocu.ac.tz/xmlui/handle/123456789/478
dc.description A full text article from Community and Rural Development en_US
dc.description.abstract The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.590.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77C vs 3.15C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa. en_US
dc.language.iso en en_US
dc.publisher Asian-Australasian Journal of Animal Sciences en_US
dc.relation.ispartofseries volume 26;2
dc.subject Ageing en_US
dc.subject Chemical Composition en_US
dc.subject Goat en_US
dc.subject Meat Quality en_US
dc.subject Sheep en_US
dc.title Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania en_US
dc.type Article en_US


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