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School of Science and Technology, Department of Science Laboratory Technology, Federal Polytechnic, Damaturu
Abstract
Protein content and palatability of meat from different sources differed, people preferred cheap and quality meat sources for
their domestic use. Comparative analysis of protein content in selected meat samples were was carried out using Kjeldahl
method. The result of the analysis shows that cow has the highest percentage crude protein of 23.47%, chicken has 18.66% and
rabbit the least percentage crude protein of 15.00%. With the result obtained, it is, therefore, recommended that further
research should be carry on out complete proximate nutritional analysis on meat samples. In conclusion, cow meat should be
consumed for quality protein than the other two samples: chicken and rabbit, because cow does not cause any discomfort after
a long period of consumption, unlike the chicken and rabbit.
Keywords
Chicken, Cow, Damaturu, Protein and Rabbit
Received: May 27, 2016 / Accepted: June 8, 2016 / Published online: November 12, 2016
@ 2016 The Authors. Published by American Institute of Science. This Open Access article is under the CC BY license.
http://creativecommons.org/licenses/by/4.0/
* Corresponding author
E-mail address: ishaq_abubakar@yahoo.com (A. El-Ishaq)
American Journal of Food Science and Health Vol. 2, No. 6, 2016, pp. 151-155 152
(NH4)3BO3 + 3HCl → H3BO3 + 3NH4Cl The figure in the result shows that cow has the highest crude
protein of 23.47%, followed by chicken with crude protein of
Note: - the procedure was repeated three times on the 18.66% and rabbit with crude protein of 15.00%. Therefore,
different part of the samples. See Appendix A (Table 1, 2, comparing the protein content in selected meat samples, the
and 3). above result shows that there are differences in protein
contents present in the selected samples. Our result can
3. Results justify with the work of [14], who reported nitrogen content
in various food proteins ranges from 13.4 to 19.1% (1) due to
The summary of the protein analysis results obtained in the variation in the specific amino acid composition of
selected meat samples, chicken, cow and rabbit are given in proteins. Proteins rich in basic amino acids contain more
figure 1 below, based on the comparative analysis carried out nitrogen than those missing in basic amino acids.
on protein content in the chosen meat samples.
5. Conclusion
Based on the research carried out, it could be seen from the
values obtained through the analysis of each sample that cow
has the highest percentage of crude protein followed by
chicken and lastly rabbit. With the results obtained from this
analysis, Comparative Analysis of Protein Contents in
selected meat samples (chicken, cow and rabbit), cow meat is
recommended for consumption as compared to other two
samples, since it has the highest percentage crude protein
than others. Also, it is recommended that future research
Figure 1. Showing the Bar chart of crude protein in various meat sample.
should be carry out on proximate nutritional analysis and
minerals content on meat samples.
4. Discussion
Appendix (A)
Protein is one of the most important essential nutrients in
animal tissues. This important nutrient is essential in Table 1. Protein Content in Chicken Meat.
maintaining a healthy life whereas the insufficient supply of BURETTE READING
TITRE
protein can result in many health disorders such as INITIAL(ml) FINAL(ml) TITRE VALUE(ml)
marasmus, kwashiorkor, organ failure, and weak immune 1st 0.00 7.80 7.80
2nd 7.80 16.10 8.90
system. The research carried out on the comparative analysis 3rd 16.10 25.00 8.90
of protein content in selected animal meat samples, chicken,
. . .
cow and rabbit show that all the samples contain protein in Average titre value 8.53ml
different percentages. Thus, the protein and lipid fraction of
camel meat underwent considerable changes during 250 6.25
%Crude protein 0.0014 8.53 100
refrigerated storage. Therefore, the behaviour of protein and 50 2
18.66%
lipid fraction in camel meat during refrigerated storage could
provide a better understanding of the processing and storage Table 2. Protein content in cow meat.
conditions [13]. These statement then trigger a proper BURETTE READING
TITRE
analysis of protein fraction of meat to understand their INITIAL(ml) FINAL(ml) TITRE VALUE(ml)
deteriorating stages. 1st 0.00 9.86 9.86
2nd 9.86 20.72 10.87
Table 1-3 of each sample shown in Appendix A revealed that 3rd 20.72 32.28 11.45
titre values were closed to one another. However, the cow has . # $ . $$.%&
Average titre value 10.75ml
the highest titre value of 10.75ml, followed by chicken with
titre value of 8.53ml and rabbit having the least titre value of 250 6.25
6.86ml. This result is relatively similar to [10] proposed %Crude protein 0.0014 10.75 100
50 2
rabbit meat protein oxidation as a potential deteriorative 23.47%
change in refrigerated rabbit meat along with microbial
155 Akinsola R. Omotayo et al.: Comparative Analysis of Protein Content in Selected Meat Samples
(Cow, Rabbit, and Chicken) Obtained Within Damaturu Metropolis
Table 3. Protein content in Rabbit meat. [7] Hermann and Janice R. (2002). “Protein and the Body”
Oklahoma Cooperative Extension Service, A Division of
BURETTE READING Agricultural Sciences and Natural Resources. Oklahoma State
TITRE
INITIAL(ml) FINAL(ml) TITRE VALUE(ml) University: T-3163-1-T-3163-4.
1st 0.00 7.00 7.00
2nd 7.00 13.86 6.86 [8] http://fnic.nal.usda.gov/dietar-guidance/diettary-reference-
3rd 13.86 22.58 6.72 intakes/dri-reports.
7.00 + 6.86 + 6.72 [9] Jeffery S., Poryant, Carol A., De Walt, Kathleen M., and Anita
Average titre value = = 6.86ml C. (2003). “The Cultural Feast: an introduction to food and
3 society.” Belmont, California: Thomson/Wadsworth. Pp. 282-
250 6.25 283.
%Crude protein = 0.0014 × × × 100 = 15%
50 2 [10] Nakyinsige, K. Sazili, A.Q. Aghwan, Z.A. Zulkifli, I. Goh,
Y.M. Abu Bakar, F. Sarah, S.A. (2015). Development of
Microbial spoilage and Lipid and protein oxidation in rabbit
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