Effect of Rearing Techniques and Gender on the Consumer Preferences and Amino Acid Profiles of Beef from Different Parts of Cattle

Nzeadu Uchenna Precious *

The Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka Anambara State, Nigeria.

Ernest C. Igwe

The Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka Anambara State, Nigeria.

*Author to whom correspondence should be addressed.


This study provides comparative information to the consumer preferences and processing sectors about amino acid and consumer preferences of free range grown and Truka cattle. The aim was to compare nutritional quality of male and female Truka and free range grown cattle. Biochemical qualitative and quantitative spectrophotometric methods of analysis were employed to ensure total accuracy of the results. The percentage level of amino acid that were mostly found in the skin of dorsal (back) parts of Male Truka cattle such as glycine, alanine, serine, leucine, lysine and arginine were as follows: (4210mg%), (6290mg%), (4190mg%), (8190mg%), (9390mg%) and (6550mg%), respectively. However, Most of the essential amino acid, saturated mono fatty acid and high protein content were found at various parts of female Truka cattle. From a nutritional point of view, the studied beef (cattle) had a good protein, due to their richness in essential amino acids. The present study provided new insights on the organoleptic quality and the nutritional value of Truka cattle. Therefore, both male and female Truka contain the high level of protein and essential amino acid.

Keywords: Rearing technique and gender of Free range grown and Truka cattle, amino acid and consumer preferences

How to Cite

Precious , N. U., & Igwe , E. C. (2023). Effect of Rearing Techniques and Gender on the Consumer Preferences and Amino Acid Profiles of Beef from Different Parts of Cattle. Asian Journal of Food Research and Nutrition, 2(4), 708–722. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/91


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