Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia

Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.