Downloads: 110 | Views: 179
Research Paper | Veterinary Sciences | Pakistan | Volume 3 Issue 7, July 2014
Comparative Studies on Nutritional Quality of Cattle and Buffalo Meat
Atif Aziz | Atta Hussain Shah | Israr ul Haq | Muhammad Khaskheli | Muhammad Salman [4] | Aisha Rahman Talpur
Abstract: Present study was conducted to compare the nutritional qualities and calorific values of cattle and buffalo meat. Meat samples (n=40) from different age groups i. e. <2 years and above two years of buffalo and cattle were collected from local meat market of Tandojam/Hyderabad city. Group A (<2 years) and B (>2 years) was accredited for buffalo meat, while Group C (<2 years) and D (>2 years) for cattle meat. Macro nutrients such as moisture, protein, fat, glycogen, and total minerals and calorific value were determined according the established methods. In the result, it was found that the average moisture content in group A was statistically similar (P>0.05) to that of group C, while average moisture content of group B was statistically similar (P>0.05) to that of group D. The average protein content of buffalo meat in group B was significantly (P<0.05) higher than that of group D, A and C. The average fat content in group D was significantly higher (P<0.05) than that of group B, C and A. Fat content was significantly varied (P<0.05) between A, B, C and D and remarkably different (P<0.05) from one another (LSD, 0.05). The average glycogen content in group C was comparatively higher than that of group A, B and D. Glycogen content of group A and C was significantly different (P<0.05), whereas non-significant difference (P>0.05) was noticed between group B and D (LSD, 0.05). The average ash content in group D was comparatively higher (P<0.05) than that of groups B, A and C. Groups B and D were non-significant (P>0.05) to each other however, significant difference (P<0.05) was observed in groups, A and C. Groups B and D were also significantly different from A and C (LSD, 0.05). The average Calorific values in group A was significantly lower (P<0.05) than that of groups C, B and D. It was observed that the calorific values of group B and D were similar (P>0.05) with each other but significantly higher (P<0.05) than group A. Groups A and C were similar with each other for calorific values (P<0.05).
Keywords: Glycogen, Calorific value, Moisture, Protein, Fat, Mineral
Edition: Volume 3 Issue 7, July 2014,
Pages: 524 - 531