Umar, A.M. Nutritional Composition and Microbial Load of Skewed Meat (Tsire) in Dutse Metropolis, Jigawa State, Nigeria

Bashir, M.K.; Muhammad, Y.; Madigawa, I.L; Bature. N

Bashir, M.K. Department of Animal Science, Federal University, Dutse.
Muhammad, Y. Department of Animal Health and Production, Binyaminu Usman Polytechnic Hadejia, Jigawa State.
Madigawa, I.L Department of Animal Health and Production, Audu Bako College of Agriculture, Thomas, Danbatta, Kano State.
Bature. N

Keywords: Bacterial, Fungal, Composition, Skewed, Meat.

Abstract

The study was conducted to determine the nutritional composition and microbial load of Skewed meat retailed at some designated locations in Dutse Metropolis, Jigawa State. The locally prepared samples were obtained from five locations viz, A, B, C, D and E and the experiment was laid in a Randomized Complete Block Design. Data generated were subjected to Analysis of Variance (ANOVA) and Duncan’s Multiple Range Tests (p<0.05) was used to separate the differences between means. SAS software (version 20.0) was employed for all the analysis. The values obtained from the Nutritional Composition revealed significant (p<0.05) differences in all the parameters evaluated across the locations. Location D had the highest values of dry matter (70.40), crude protein (31.00), ether extract (36.00) and crude fibre (32.00), while least value of ash (6.00) was recorded in location B. Microbial load of Skewed Meat revealed significant (p<0.05) differences in bacterial (Cfu/g) and fungal (Cfu/g) load across the locations. Highest (1.92x10⁴) bacterial (Cfu/g) count was obtained from D while C recorded the least bacterial count (1.16x10⁴). Location D also recorded the highest count (4.27x10³) of fungal while B recorded the least fungal (1.77x10³). The results showed that the environment where skewed meat was prepared together with the meat processors and equipment could be sources of microbial contamination. There should be education of skewed meat processors in Dutse Metropolis on the hazards associated with unhygienic practices during skewed meat preparations.

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