Meat quality assessment of local cattle and buffalo through nutritive and physiochemical evaluation of blood and meat
2021
Shamanta Khan(Jahangirnagar University, Dhaka (Bangladesh). Department of Biochemistry and Molecular Biology) | Sardar Mohammad Badier Rahman(Jahangirnagar University, Dhaka (Bangladesh). Department of Biochemistry and Molecular Biology) | Biplob Kumer Roy(Bangladesh Livestock Research Institute, Dhaka (Bangladesh)) | Nazmul Huda(Bangladesh Livestock Research Institute, Dhaka (Bangladesh)) | Mohammed Ahsan Habib(Bangladesh Livestock Research Institute, Dhaka (Bangladesh)) | Marzan Sarkar(Jahangirnagar University, Dhaka (Bangladesh). Department of Biochemistry and Molecular Biology)
A one way anova experiment was conducted to evaluate the meat production and physicochemical properties (pH, Color, Drip loss, Cook loss, TC, TG, Cholesterol, LDL, HDL and Iron content) of cattle and buffalo meat and blood. Five buffaloes and five cattle of similar age were considered as two groups and kept under a single plane of nutrition. No significant difference was observed between the groups in case of BCS, pH, drip loss and cooking loss of fresh or chilled meat. Buffalo meat reflected (L *) low lights (P LT 0.05) and showed significant (P LT 0.01) deep red - greenness (a *) contrast than cattle meat. Iron content of meat was found (P LT 0.05) higher in buffalo meat. In chemical composition, only ash and OM content differed significantly (P LT 0.05) between the species. IM fat and TC of buffalo meat was found significantly low (P LT 0.001) than cattle. Significant difference of TG and HDL (P GT 0.05) indicated the better quality of buffalo meat. But, LDL of meat and lipid profile of blood found non - significant. Finally we observed that, buffalo meat is better than cattle meat in context of nutritive value or physiochemical properties.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
