A Report on Chemical Composition and Physical Properties of Meat of Different Species (Cattle, Buffalo, Sheep and Goat)

Abstract

The study was carried out to observe the chemical composition and physical properties of meat of indigenous cattle, buffalo, sheep and goat. The study was conducted at Animal Nutrition Laboratory of Chittagong Veterinary and Animal Sciences University, Chittagong. The study samples were collected from 3 cattle, 3 buffalo, 3 sheep and 3 goat at Firing Bazaar slaughter house, Chittagong. Meat was tested for physical properties immediately after collection and rest of the sample were preserved for chemical analysis. Buffalo meat is comparatively dark red in colour and fiber were coarser, absence of inter muscular fat while in cattle meat fiber was thinner than buffalo meat and presence of inter muscular fat. In case of goat meat, it observed a goaty odour where as in sheep meat possessed ammoniacal odour. The DM content of meat of cattle, buffalo, sheep and goat were 25.25%, 20.92%, 18.55% and 19.21%, respectively. The crude protein content was 22.88%, 18.31%, 17.8% and 18.36% in cattle, buffalo, sheep and goat, respectively. In addition, the total Ash content was 1.01%, .53%, 0.93% and 0.86% in cattle, buffalo, sheep and goat, respectively.