[ Effet du niveau de protéine alimentaire sur les caractéristiques chimiques de la viande de cobaye (Cavia porcellus L.) à l’Ouest Cameroun ]
Volume 34, Issue 2, January 2018, Pages 83–95
Zougou Tovignon Gilbert1, Tendonkeng Fernand2, Miégoué Emile3, Noumbissi Marie Noël Bertine4, Mboko Arsène Valery5, Matumuini Ndzani Essie Férence6, Mweugang Ngouopo Nathalie7, Lemoufouet Jules8, Boukila Benoit9, and Pamo Tedonkeng Etienne10
1 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
2 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
3 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
4 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
5 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
6 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
7 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
8 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
9 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
10 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In the light of evaluating the chemical characteristics of Cavis meat, 54 animals of age 3 weeks, partitioned in 3 groups of 18 animals each (9 males and 9 females), were monitored individually up to 8 weeks of age and subsequently used for the exercise. Each group received a ration containing 14%, 16% or 18% of crude protein (CP). After 12 hours of fasting/starving, all the animals were slaughtered and muscles (loin, shoulder and thigh) were obtained. The lipid content of the loin of Cavis placed on the ration containing 16% CP (1.75%FM) was comparable (p>0.05) to that of animals that consumed diet containing 14% and 18%CP, respectively 2.50% FM and 1.68% FM. The lipid content of the shoulder muscle from Cavis placed on 16% and 18%CP in their rations were statistically comparable (p>0.05), respectively 2.50% FM and 3.44% FM, but significantly (p<0.05) higher than those placed on 14%CP diet (1.00%FM). Apart from the water content which presents no significant difference (p>0.05) between the different muscle parts, that of lipids, proteins and ash of the thigh muscles were significantly (p<0.05) higher than that of the shoulder and loin muscles. The calcium content of the thigh of Cavis placed on a diet of 18% CP was comparable (p>0.05) to that of animals placed on a diet containing 14% and 16% CP. The sodium content of the loin of cavis placed on a ration containing 14% CP was comparable (p>0.05) to that of animals fed with rations containing 16% and 18% CP. The potassium content of the thigh of Cavis placed on a diet of 16% and 18% CP was comparable (p>0.05) but significantly (p<0.05) lower than that of Cavis fed diet containing 14% CP. The Zinc content of the loin, thigh and shoulder of the animals of batch RC1 (14%CP) and RC2 (16%CP) were statistically comparable (p>0.05) but significantly (p<0.05) lower than those of batch RC3 (18%CP). Apart from contents in Mg and Zn which do not present any significant difference (p>0.05) between the different parts of the muscle, the Ca, Na, K and Fe proportions of the thigh muscle were significantly (p>0.05) higher than those of the shoulder and loin muscles.
Author Keywords: Guinea pig, alimentary protein, meat, chemical characteristics, west-Cameroon.
Volume 34, Issue 2, January 2018, Pages 83–95
Zougou Tovignon Gilbert1, Tendonkeng Fernand2, Miégoué Emile3, Noumbissi Marie Noël Bertine4, Mboko Arsène Valery5, Matumuini Ndzani Essie Férence6, Mweugang Ngouopo Nathalie7, Lemoufouet Jules8, Boukila Benoit9, and Pamo Tedonkeng Etienne10
1 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
2 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
3 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
4 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
5 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
6 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
7 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
8 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon, Gabon
9 Laboratoire de Nutrition Animale, Département des Productions Animales, FASA, Université de Dschang, B.P. 222 Dschang, Cameroon
10 Institut National Supérieur d’Agronomie et de Biotechnologies (INSAB), Université des Sciences et Techniques de Masuku, Franceville, Gabon
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In the light of evaluating the chemical characteristics of Cavis meat, 54 animals of age 3 weeks, partitioned in 3 groups of 18 animals each (9 males and 9 females), were monitored individually up to 8 weeks of age and subsequently used for the exercise. Each group received a ration containing 14%, 16% or 18% of crude protein (CP). After 12 hours of fasting/starving, all the animals were slaughtered and muscles (loin, shoulder and thigh) were obtained. The lipid content of the loin of Cavis placed on the ration containing 16% CP (1.75%FM) was comparable (p>0.05) to that of animals that consumed diet containing 14% and 18%CP, respectively 2.50% FM and 1.68% FM. The lipid content of the shoulder muscle from Cavis placed on 16% and 18%CP in their rations were statistically comparable (p>0.05), respectively 2.50% FM and 3.44% FM, but significantly (p<0.05) higher than those placed on 14%CP diet (1.00%FM). Apart from the water content which presents no significant difference (p>0.05) between the different muscle parts, that of lipids, proteins and ash of the thigh muscles were significantly (p<0.05) higher than that of the shoulder and loin muscles. The calcium content of the thigh of Cavis placed on a diet of 18% CP was comparable (p>0.05) to that of animals placed on a diet containing 14% and 16% CP. The sodium content of the loin of cavis placed on a ration containing 14% CP was comparable (p>0.05) to that of animals fed with rations containing 16% and 18% CP. The potassium content of the thigh of Cavis placed on a diet of 16% and 18% CP was comparable (p>0.05) but significantly (p<0.05) lower than that of Cavis fed diet containing 14% CP. The Zinc content of the loin, thigh and shoulder of the animals of batch RC1 (14%CP) and RC2 (16%CP) were statistically comparable (p>0.05) but significantly (p<0.05) lower than those of batch RC3 (18%CP). Apart from contents in Mg and Zn which do not present any significant difference (p>0.05) between the different parts of the muscle, the Ca, Na, K and Fe proportions of the thigh muscle were significantly (p>0.05) higher than those of the shoulder and loin muscles.
Author Keywords: Guinea pig, alimentary protein, meat, chemical characteristics, west-Cameroon.
Abstract: (french)
En vue d’évaluer les caractéristiques chimiques de la viande de cobaye, 54 animaux âgés de 3 semaines, repartis en 3 lots de 18 animaux (9 mâles et 9 femelles) chacun, ont été conduits individuellement jusqu’à 8 semaines d’âge et utilisés à cet effet. Chaque lot recevait une ration contenant 14, 16 ou 18 de protéines brutes (PB). Après un jeune de 12 h, tous les animaux étaient abattus et les muscles (longe, épaule, cuisse) ont été obtenus. La teneur en lipides de la longe des cobayes soumis à la ration de 16% de PB (1,75% MF) était comparable (p0,05) à celles des animaux consommant les régimes de 14% et 18% de PB, respectivement 2,50% MF et 1,68% MF. Les teneurs en lipides de l’épaule des cobayes ayant 16% et 18% de PB dans leurs rations ont été statistiquement comparables (p0,05), respectivement 2,50% MF et 3,44% MF, mais significativement (p<0,05) plus élevées que celle de ceux dosant 14% de PB dans leur régime (1,00% MF). En dehors de la teneur en eau qui ne présente aucune différence significative (p0,05) entre les différentes parties du muscle, celles en lipides, en protéines et en cendres du muscle de la cuisse ont été significativement (p<0,05) plus élevées que celles des muscles de l’épaule et de la longe. La teneur en calcium de la cuisse des cobayes recevant 18% de PB dans leur ration était comparable (p0,05) à celles des animaux soumis aux régimes contenant 14% et 16% de PB. La teneur en sodium de la longe des cobayes soumis à la ration contenant 14% de PB était comparable (p0,05) à celles des animaux nourris à l’aide des aliments contenant 16% et 18% de PB. Les teneurs en potassium de la cuisse des animaux alimentés avec les rations contenant 16% et 18% de PB ont été comparables (p0,05) mais significativement (p<0,05) plus faibles que celle des cobayes nourris à l’aide de l’aliment dosant 14% de PB. Les teneurs en zinc de la longe, la cuisse et l’épaule des animaux des lots RC1 (14%PB) et RC2 (16%PB) ont été statistiquement comparables (p0,05) mais significativement (p<0,05) plus faible que celle des cobayes du lot RC3 (18%PB). En dehors des teneurs en Mg et en Zn qui ne présentent pas de différence significative (p0,05) entre les différentes parties du muscle, les proportions en Ca, Na, K et Fe du muscle de la cuisse ont été significativement (p<0,05) plus élevées que celles des muscles de l’épaule et de la longe.
Author Keywords: Cobaye, protéines alimentaires, viande, caractéristiques chimiques, Ouest-Cameroun.
How to Cite this Article
Zougou Tovignon Gilbert, Tendonkeng Fernand, Miégoué Emile, Noumbissi Marie Noël Bertine, Mboko Arsène Valery, Matumuini Ndzani Essie Férence, Mweugang Ngouopo Nathalie, Lemoufouet Jules, Boukila Benoit, and Pamo Tedonkeng Etienne, “Effect of the level of dietary proteins on the chemical characteristics of Guinea Pig meat (Cavia porcellus L.) in the Western Highland of Cameroon,” International Journal of Innovation and Scientific Research, vol. 34, no. 2, pp. 83–95, January 2018.
