Comparative Studies on Nutritional Quality of Cattle and Buffalo Meat

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. less than2 years and above two years of buffalo and cattle were collected from local meat market of Tandojam/Hyderabad city. Group A (less than2 years) and B (greater than2 years) was accredited for buffalo meat, while Group C (less than2 years) and D (greater than2 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 (Pgreater than0.05) to that of group C, while average moisture content of group B was statistically similar (Pgreater than0.05) to that of group D. The average protein content of buffalo meat in group B was significantly (Pless than0.05) higher than that of group D, A and C. The average fat content in group D was significantly higher (Pless than0.05) than that of group B, C and A. Fat content was significantly varied (Pless than0.05) between A, B, C and D and remarkably different (Pless than0.05) 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 (Pless than0.05), whereas non-significant difference (Pgreater than0.05) was noticed between group B and D (LSD, 0.05). The average ash content in group D was comparatively higher (Pless than0.05) than that of groups B, A and C. Groups B and D were non-significant (Pgreater than0.05) to each other however, significant difference (Pless than0.05) 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 (Pless than0.05) than that of groups C, B and D. It was observed that the calorific values of group B and D were similar (Pgreater than0.05) with each other but significantly higher (Pless than0.05) than group A. Groups A and C were similar with each other for calorific values (Pless than0.05).