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August 28, 2025International Journal of Biochemistry Research & ReviewOpen Access

Impact of Draught Power Utilization on the Nutritional and Sensory Quality of Borgou Cattle Meat in Benin

GOUNOU N’GOBI Bakassidi Ulbad Polycarpe Tougan AMOUSSA Michkath Akambi Franck Hongbété Ibrahim Imorou Toko

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Key Points

Exposure to draught power improved sensory attributes of Borgou cattle meat significantly.
Meat from draught animals scored higher in flavor, texture, juiciness, and overall acceptability.
Nutritional composition of meat remained unaffected by draught work, with similar levels of dry matter, fat, and crude protein.
Results indicate that while proximate composition was stable, sensory qualities of beef were enhanced by draught work.

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Implication

Evaluation shows draught power enhances sensory quality in Borgou cattle while nutritional quality remains stable.

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Cite This Study

Bakassidi et al. (2025) studied this question.

synapsesocial.com/papers/68c1d7e354b1d3bfb60f9a5c https://doi.org/10.9734/ijbcrr/2025/v34i51033

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