Comparative Studies on Nutritional Quality of Cattle and Buffalo Meat
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) was accredited for buffalo meat, while Group C (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 (P0.05) was noticed between group B and D (LSD, 0.05). The average ash content in group D was comparatively higher (P0.05) to each other however, significant difference (P0.05) with each other but significantly higher (P
Keywords: Glycogen, Calorific value, Moisture, Protein, Fat, Mineral
How to Cite?: Atif Aziz, Atta Hussain Shah, Israr ul Haq, Muhammad Khaskheli, Muhammad Salman, Aisha Rahman Talpur, "Comparative Studies on Nutritional Quality of Cattle and Buffalo Meat", Volume 3 Issue 7, July 2014, International Journal of Science and Research (IJSR), Pages: 524-531, https://www.ijsr.net/getabstract.php?paperid=2014481, DOI: https://dx.doi.org/10.21275/2014481