Evaluation of fatty acid and cholesterol content in long-horned Ankole cattle (Bos taurus indicus) from Ntungamo and Kiboga districts, Uganda

Abstract

This study evaluated the fatty acid and cholesterol content in long-horned Ankole cattle (Bos taurus indicus) from Ntungamo and Kiboga districts in Uganda to guide healthier food choices and aid in non-communicable disease prevention. Specifically, the study determined lipid content, fatty acid composition, and cholesterol levels in meat cuts. Meat samples were collected from eight cattle parts: brisket, rib, chuck, round (muscle meat), and liver, kidney, heart, and large intestines (organ meat). Total lipids were measured gravimetrically, fatty acids were analyzed by gas chromatography, cholesterol levels were assessed by high-performance liquid chromatography, and the nutritional quality implications of fatty acids and cholesterol were analyzed using nutritional indices. The liver and kidney exhibited the highest lipid contents (liver: 2.38–3.55%; kidney: 1.21–2.23%), whereas the brisket and round cuts had the lowest (brisket: 0.61–1.22%; round: 0.67–1.63%). Cholesterol was highest in the liver (155.95–187.21 mg/100 g) and kidney (113.40–129.75 mg/100 g), with lower levels in the brisket (24.24–31.84 mg/100 g) and rib (24.76–28.50 mg/100 g). Monounsaturated fatty acids (MUFA) were the most dominant, showing the highest proportions in the kidney (77.94%) and chuck (63.15%), with levels ranging from 30.64% to 77.94%. Saturated fatty acids (SFA) were also abundant, ranging from 32.25% to 55.00%, with palmitic and stearic acids being most prevalent, particularly in the large intestines. Polyunsaturated fatty acids (PUFA) were less common (2.09%–17.71%), being highest in the heart (17.71%) and lowest in the chuck (2.09%). Nutritional quality assessments revealed that the kidney, liver, and heart cuts had relatively favourable profiles, with the kidney showing a beneficial PUFA/SFA ratio of 0.36 and a high health-promoting (HH) ratio of 0.70. The liver’s HH index (0.60) and the heart’s Unsaturation Index (49.90) further supported their healthier fat profiles, despite the overall nutritional ratios being below recommended dietary guidelines. In contrast, rib, large intestine, and chuck cuts exhibited higher indices of atherogenicity and thrombogenicity, suggesting increased cardiovascular risk. Ntungamo meat cuts exhibited higher lipid and fatty acid levels, while Kiboga cuts had higher cholesterol content, particularly in brisket and kidney. Both districts were dominated by monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids, with no significant differences (p > 0.05). The PUFA/SFA ratios in both districts (0.04–0.78) were generally below the recommended value of ≥0.4 for optimal cardiovascular health, suggesting limited cardioprotective benefits despite favourable fatty acid balances in organs like the kidney, liver, and heart.