Journal of Animal Health and Production

Research Article
J. Anim. Health Prod. 9(2): 178-184
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Fariya Sial1, Ghulam Shabir Barham1*, Atta Hussain Shah1, Gul Bahar Khaskheli1, Muneer Ahmed Jamali1, Paras Khatoon Siyal2

1Department of Animal Products Technology, Faculty of Animal Husbandry & Veterinary Sciences Sindh Agriculture University Tandojam, Pakistan; 2Department of Veterinary Parasitology, Faculty of Animal Husbandry & Veterinary Sciences Sindh Agriculture University Tandojam, Pakistan.

Abstract | Present study was carried out to analyze the physico-chemical quality including nutrient profile of buffalo (buffen), deer (venison) and goat (chevon) meat. Eighteen fresh meat samples (n=6 per meat type) were collected and analyzed for physical, chemical and nutritive attributes. The pH value (6.02±0.063), drip loss (3.81±0.047%) and cooking loss (36.92±0.277%) in chevon were observed higher (P<0.05) than the pH (5.91±0.039 and 5.72±0.046), drip loss (3.42±.010 and 2.89±0.178%) and cooking loss (32.51±0.301 27.79±0.348%) in buffen and venison, respectively. While, the water binding property of buffen (67.71±0.007%) found remarkably (P<0.05) higher compared to chevon and venison (63.58±0.139 and 54.30±0.850%). Reduced moisture (71.09±0.105%) with increased (P<0.05) protein and ash (22.98±0.040 and 3.16±0.102%) contents were observed in Venison than that of buffen (73.88±0.041, 20.03±0.059 and 1.84±0.060%) and chevon (76.01±0.020, 20.59±0.046 and 31.31±0.039%). However, fat and glycogen (4.01±0.043%; 22.71±0.339mg/g) were found high (P<0.05) in buffen against venison (2.54±0.033 and 21.80±0.299mg/g) and chevon (1.90±0.019 and 18.45±0.134mg/g), respectively. Furthermore, calorific values (122.71±0.567 and 121.85±0.365 Kcal/100g-1) of buffen and venison varied non- significantly to each other, but found relatively (P<0.05) higher than chevon (105.86±0.207 Kcal/100g-1). On the basis of current findings, it is concluded that the deer (venison) and buffalo meats (buffen) are more nutritious than goat (chevon) meat because of their elevated protein, fat and total mineral contents, which are vital for the growth and body requirement of consumers.

Keywords | Physico-Chemical attributes, Calorific value, Buffen, Venison and Chevon