Meat Characteristics Of African Antelope (Antilope Cervicapra) In Ago-Iwoye Area Of Ogun State, Nigeria
Keywords:
African antelope, Meat characteristics, Ago-Iwoye, Ogun State, NigeriaAbstract
The objective of this experiment was to evaluate the percentage of some selected muscles of antelope relative to its half carcass weight, proximate composition of raw and cooked antelope meat as well as sensory attributes of the meat. Four antelopes of mixed sex and of 2-2.5years were used for this study. They were purchased live from Ago-Iwoye market in Ogun State, Nigeria and were transported to Meat Science Laboratory of the Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Ayetoro for processing. They were weighed, bled, eviscerated, washed and chilled at 4oC for 24 hours. The carcasses were sawed into two halves and one half was weighed and fabricated into primal cuts. Selected muscles were excised from the cuts weighed and their percentages relative to chilled half carcass weight were determined. Proximate composition of raw and cooked semimembranosus and longissimus dorsi muscles as well as the taste panel evaluation of the two muscles was conducted on a 9-point hedonic scale I correspond to dislike very much and 9 like very much after broiling the meat at 160oC for 25min. The results showed that longissimus dorsi muscle was biggest followed by biceps femoris, quadriceps femoris and semimembranosus muscles, while vectus abdomimis, bradclialis and biceps brachii muscles were smallest. Crude protein, ash, nitrogen free extract and tenderness were higher in cooked meat, while fat was lower. In conclusion, antelope (Antilope cervicapra) should be domesticated to complement the conventional livestocks so that adequate meat supply to growing human population can be achieved.
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