Effects of dental age on proximate components, amino acid and fatty acid profiles of indigenous beef

The study was conducted to determine how the proximate composition, amino acid and fatty acid profiles of beef of indigenous cattle are affected by dental age. This experiment was conducted with five (5) treatments (T1, T2, T3, T4, and T5) where T1 = 0 Permanent incisors, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. This study has shown that the highest CP was 84.91% having the T5 while the lowest figure was 72.94% in T4. T1 had the lowest 3.34% EE content whereas T5 had the highest 4.15%. Essential amino acids (g/100g of meat) were highest at 41.51 in T5 and lowest at 37.79 in T1. The lowest total saturated fatty acid (SFA) in Longissimus dorsi was 46.25% in T5 and the highest was 51.89% in T1. The total monounsaturated fatty acid (MUFA) proportion of 66.87% in T2 was the highest and T5 had the lowest proportion of 52.07%. The lowest total polyunsaturated fatty acid (PUFA) was 1.52% in T1 and the highest was at 7.49% in T5. In conclusion, CP, EE, essential amino acid, and polyunsaturated (PUFA) fatty acid proportion increased with the advancement of dental age maturity and conversely, saturated fatty acid (SFA) proportion was decreased. Therefore, this research will play a vital role to characterize accurately in terms of its nutritional quality to be aware of the selection of indigenous beef in their daily diet according to dental age.