PROXIMATE COMPOSITION AND FATTY ACID PROFILE OF BEEF AND CARABEEF

Abstract

A study was conducted to compare the nutritional value of beef and carabeef in terms of proximate composition and fatty acid profile. Longissimus and thigh muscle samples were collected and subjected to chemical analyses. Moisture, crude protein, and crude fat contents of beef and carabeef has somewhat differ significantly. Carabeef had significantly higher ash content in case of longissimus muscle but both muscles crude protein were higher than beef. The principal fatty acids identified in beef and carabeef were palmitic, stearic, linoleic and oleic. Carabeef had higher oleic acid content (43.68%) than beef (37.15%). The linolenic acid content (1.17%) of beef was significantly lower than that of carabeef (4.76%). The linoleic acid content of beef and carabeef has differ significantly. The saturated fatty acid content in carabeef did not differ from that of beef. The unsaturated fatty acid in carabeef was significantly higher than in beef. Results imply that beef and carabeef fatty acid profile were not entirely different. The study showed that carabeef is as good as beef in terms of proximate and fatty acid composition.