Carcass Analysis and Meat Composition of the Donkey

Authors

  • A.A. Aganga Department of Animal Science and Production, Botswana College of Agriculture, Private Bag 0027, Gaborone
  • A.O. Aganga M.I.T.C., Private Bag 45, Lobatse, Botswana
  • T. Thema Department of Animal Science and Production, Botswana College of Agriculture, Private Bag 0027, Gaborone
  • K.O. Obocheleng Department of Animal Science and Production, Botswana College of Agriculture, Private Bag 0027, Gaborone

DOI:

https://doi.org/10.3923/pjn.2003.138.147

Keywords:

Meat composition, dressing-out percentage, meat quality, proximate composition

Abstract

The objective was to determine the meat yield, proximate and mineral composition in donkey carcasses, aged between 5-8 years. Proximate analysis of the minced carcass was done and reported as moisture, dry matter, crude protein, total ash and organic matter. Moisture content was 68.35-74.72% and the dry matter content was 23.68-30.68%. Total ash content was also higher in donkeys (5.10-8.19%) as compared to 1.5-1.09% in beef, however, the organic matter content was slightly lower in donkeys (91.81- 94.90%), compared to 98.5 and 98.91% reported in beef. The crude protein content 55.05-62.27 on dry matter basis. Mineral analysis revealed that donkey meat is rich in Fe, P, K and Zn. (For Ca, P, Mg, Cu and Mn), there was no significant difference between the cuts (P< 0.05). However, a significant difference was observed in K, N, Zn and Fe (P< 0.05). The investigation suggested tenderness, juiciness, flavour and odour as being the main criteria, by which consumers judge the quality of donkey meat. The male and female respondents differed significantly in their responses on donkey meat`s tenderness and firmness. (P< 0.05).

Downloads

Published

15.04.2003

Issue

Vol. 2 No. 3 (2003)

Section

Research Article

License

Copyright (c) 2003 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Aganga, A., Aganga, A., Thema, T., & Obocheleng, K. (2003). Carcass Analysis and Meat Composition of the Donkey. Pakistan Journal of Nutrition, 2(3), 138-147. https://doi.org/10.3923/pjn.2003.138.147