Meat quality assessment of local cattle and buffalo through nutritive and physiochemical evaluation of blood and meat
Keywords:
Species, meat, blood, physiochemical properties, lipid profileAbstract
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 < 0.05) and showed significant (P < 0.01) deep red - greenness (a *) contrast than cattle meat. Iron content of meat was found (P < 0.05) higher in buffalo meat. In chemical composition, only ash and OM content differed significantly (P < 0.05) between the species. IM fat and TC of buffalo meat was found significantly low (P < 0.001) than cattle. Significant difference of TG and HDL (P > 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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References
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Prasad, S. 1994. Studies on body condition scoring and feeding management in relation to production performance of crossbred dairy cattle. Ph.D. Thesis, NDRI Deemed University, Karnal, Haryana, India.
Rahman, M.N. 2012. Statistical Yearbook of Bangladesh, 32nd ed. Reproduction Documentation and Publication, Bangladesh Bureau of Statistics (BBS), Dhaka, Bangladesh.
Röschlau, P.V., E. Bernt and W. Gruber. 1974. Enzymatische bestimmung des gesamt-cholesterins im serum. Clin. Chem. Lab. Med., 12: 403-407. DOI: 10.1515/cclm.1974.12.9.403
Roy, B.K., K.S. Huque and N. Huda. 2017. Comparative meat production performance evaluation of buffalo with cattle at different ages. J. Buffalo Sci., 6(3): 66-73. DOI: 10.6000/1927-520X.2017.06.03.1%20
Saadullah, M. 2012. Buffalo production and constraints in Bangladesh. J. Anim. Plant Sci., 22: 221-224.
Walker, P., P.R. Berg, S. McKenzie, K. Kelling and R.S. Lawrence. 2005. Public health implications of meat production and consumption. Public Health Nutr., 8(4): 348-356. DOI: 10.1079/phn2005727
Węglarz, A. 2010. Meat quality defined based on pH and color depending on cattle category and slaughter season. Czech J. Anim. Sci., 55(12): 548-556. DOI: 10.17221/2520-CJAS
Williams, P.G. 2007. Nutritional composition of red meat. Nutrition and Dietetics Dietitians Association of Australia, 64(Suppl. 4): 113-119. DOI: 10.1111/j.1747-0080.2007.00197.x
Yang, H.S., S.S. Moon, J.Y. Jeong, S.G. Choi, S.T. Joo and G.B. Park. 2006. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asian-Austral. J. Anim. Sci., 19(6): 898-904. DOI: 10.5713/ajas.2006.898
Anzar, M., U. Farooq, M.A. Mirza, M. Shahab and N. Ahmad. 2003. Factors affecting the efficiency of artificial insemination in cattle and buffalo in Punjab, Pakistan. Pak. Vet. J., 23(3): 106-113.
Aziz, A., A.H. Shah, I. Haq, M. Khaskheli, M. Salman and A.R. Talpur. 2014. Comparative studies on nutritional quality of cattle and buffalo meat. International Journal of Science and Research, 3(7): 524-531. Available on: https://www.ijsr.net/archive/v3i7/MDIwMTQ0ODE=.pdf
Brown, M.H., C.O. Gill, J. Hollingsworth, R. Nickelson, S. Seward, J.J. Sheridan, T. Stevenson, J.L. Sumner, D.M. Theno, W.R. Usborn and D. Zink. 2000. The role of microbiological testing in system for assuming the safety of beef. Int. J. Food Microbiol., 62(1-2): 7-16. DOI: 10.1016/s0168-1605(00)00408-6.
Burtis, C.A. and E.R. Ashwood. 2006. Teitz Fundamentals of Clinical Chemistry, 5th ed. Saunders, Philadelphia, USA.
Cedres, J. 2002. Chemical Composition and Physical Characteristics of Buffalo Meat Extensively Bred in the Province of Formosa. M.Sc. Thesis, Faculty of Veterinary Science, National University of the Northeast, Corrientes, Argentina.
Chao, A., M.J. Thun, C.J. Connell, M.L. McCullough, E.J. Jacobs and W.D. Flanders. 2005. Meat consumption and risk of colorectal cancer. JAMA-J. Am. Med. Assoc., 293(2): 172-182. DOI: 10.1001/jama.293.2.172
Cohn, J.S., J.R. McNamara and E.J. Schaefer. 1988. Lipoprotein cholesterol concentrations in the plasma of human subjects as measured in the fed and fasted states. Clin. Chem., 34(12): 2456-2459. DOI: 10.1093/clinchem/34.12.2456
Diouf, J. 2009. The State of Food and Agriculture, Livestock in the Balance, 1st ed. Electronic Publishing Policy and Support Branch, Communication Division, FAO, Viale delle Terme di Caracalla, Rome, Italy.
Fatema, M.K. 2014. Statistical Yearbook of Bangladesh, 34th ed. Bangladesh Bureau of Statistics (BBS), Publication Section, Dhaka, Bangladesh.
Folch, B.J., M. Lees and G.H.S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226(1): 497-509. DOI: 10.1016/S0021-9258(18)64849-5
Hamid, M.A., M.N.A. Siddiky, M.A. Rahman and K.M. Hossain. 2016. Scopes and opportunities of buffalo farming in Bangladesh: A review. SAARC Journal of Agriculture, 14(2): 63-77. DOI: 10.3329/sja.v14i2.31246
Horwitz, W. and G.W. Latimer. 2005. Official Methods of Analysis of AOAC International, 18th ed. Association of Official Analytical Chemist, North Frederick Avenue, Gaithersburg, Maryland, USA.
Islam, G.M.R. and M.M. Hoque. 2013. Food safety regulation in Bangladesh, chemical hazard and some perception to overcome the dilemma. International Food Research Journal, 20(1): 47-58. Available on: http://www.ifrj.upm.edu.my/20%20%2801%29%202013/7%20IFRJ%2020%20%2801%29%202013%20Islam%20%28356%29.pdf
Kandeepan, G. and S. Biswas. 2007. Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology, 2(3): 126-135. DOI: 10.3923/ajft.2007.126.135
Lapitan, R.M., A.N.D. Barrio, O. Katsube, T. Ban-Tokuda, E.A. Orden, A.Y. Robles, L.C.Y. Cruz, Y. Kanai and T. Fujihara. 2008. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis) fed on high roughage diet. Anim. Sci. J., 79(2): 210-217. DOI: 10.1111/j.1740-0929.2008.00519.x
Li, L.Q. and L.S. Zan. 2011. Distinct physic-chemical characteristics of different beef from Qinchuan cattle carcass. Afr. J. Biotechnol., 10(37): 7253-7259. DOI: 10.5897/AJB11.096
Mello, C.F., C.K. Kraemer, A. Filippin, V.M. Morsch, A.L.S. Rodrigues, A.F. Martins and M.A. Rubin. 1998. Effect of lead acetate on neurobehavioral development of rats. Braz. J. Med. Biol. Res., 31(7): 943-950. DOI: 10.1590/S0100-879X1998000700010
Neath, K.E., A.N.D. Barrio, R.M. Lapitan, J.R.V. Herrera, L.C. Cruz, T. Fujihara, S. Muroya, K. Chikuni, M. Hirabayashi and Y. Kanai. 2007. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging. Meat Sci., 75(3): 499-505. DOI: 10.1016/j.meatsci.2006.08.016
Otte, J. 2013. Animal feed resources and their management in the Asia-Pacific region. Report of the FAO-APHCA Regional Workshop, Bangkok, Thailand. p. 14-17.
Prasad, S. 1994. Studies on body condition scoring and feeding management in relation to production performance of crossbred dairy cattle. Ph.D. Thesis, NDRI Deemed University, Karnal, Haryana, India.
Rahman, M.N. 2012. Statistical Yearbook of Bangladesh, 32nd ed. Reproduction Documentation and Publication, Bangladesh Bureau of Statistics (BBS), Dhaka, Bangladesh.
Röschlau, P.V., E. Bernt and W. Gruber. 1974. Enzymatische bestimmung des gesamt-cholesterins im serum. Clin. Chem. Lab. Med., 12: 403-407. DOI: 10.1515/cclm.1974.12.9.403
Roy, B.K., K.S. Huque and N. Huda. 2017. Comparative meat production performance evaluation of buffalo with cattle at different ages. J. Buffalo Sci., 6(3): 66-73. DOI: 10.6000/1927-520X.2017.06.03.1%20
Saadullah, M. 2012. Buffalo production and constraints in Bangladesh. J. Anim. Plant Sci., 22: 221-224.
Walker, P., P.R. Berg, S. McKenzie, K. Kelling and R.S. Lawrence. 2005. Public health implications of meat production and consumption. Public Health Nutr., 8(4): 348-356. DOI: 10.1079/phn2005727
Węglarz, A. 2010. Meat quality defined based on pH and color depending on cattle category and slaughter season. Czech J. Anim. Sci., 55(12): 548-556. DOI: 10.17221/2520-CJAS
Williams, P.G. 2007. Nutritional composition of red meat. Nutrition and Dietetics Dietitians Association of Australia, 64(Suppl. 4): 113-119. DOI: 10.1111/j.1747-0080.2007.00197.x
Yang, H.S., S.S. Moon, J.Y. Jeong, S.G. Choi, S.T. Joo and G.B. Park. 2006. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asian-Austral. J. Anim. Sci., 19(6): 898-904. DOI: 10.5713/ajas.2006.898
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Published
2021-09-25
How to Cite
Khan, S., Rahman, S. M. B., Roy, B. K., Huda, N., Habib, M. A., & Sarkar, M. (2021). Meat quality assessment of local cattle and buffalo through nutritive and physiochemical evaluation of blood and meat. Buffalo Bulletin, 40(3), 431–441. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/3067
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