Post-Slaughter Physiochemical Properties and Meat Quality Evaluation of Gayal (Bos frontalis)

Abstract

Gayal (Bos frontalis) is a semi-domesticated bovine species valued for its meat. Yet, there is limited research on its nutritional composition compared to other bovine species. Assessing the proximate and mineral content of Gayal meat can provide insights into its dietary potential and guide its use as a protein source. The study aims to evaluate the proximate composition (dry matter, ash, ether extract, and crude protein) and mineral content (calcium, magnesium, potassium, and phosphorus) across different cuts of Gayal meat. These analyses provide a better understanding of the nutritional differences between cuts and compare Gayal with other commonly consumed cattle species. This study investigates the proximate composition and mineral content of Gayal meat, a valuable yet under-researched protein source. Conducted in Bakalia, Chittagong, Bangladesh, the research focuses on the nutritional properties of various cuts of Gayal (Bos frontalis) meat, including their moisture, protein, fat, and mineral levels. Utilizing standardized methods for proximate and mineral analyses, the study reveals significant differences across cuts, highlighting the loin as a particularly rich source of protein and low in fat, while the rump offers essential minerals such as calcium and phosphorus. The findings underscore the potential of Gayal meat as a nutritious alternative to other bovine species, providing insights into its suitability for human consumption and dietary recommendations. Statistical analyses confirm the significance of these variations, paving the way for future research into the health benefits and market potential of Gayal meat in sustainable food systems. Significant variations in dry matter, fat, protein, and mineral content were identified among the cuts (p < 0.05). ANOVA and Kruskal-Wallis tests confirmed statistically significant differences, highlighting the influence of anatomical location on the nutritional profile of the meat. The loin had the lowest protein content (25.1±0.01%) and the lowest fat content (0.49±0.03%), making it a suitable choice for lean meat consumers. The brisket showed the highest fat content (0.84±0.02%). Mineral analysis revealed that the rump contained the highest calcium (0.6±0.06%) and phosphorus (3.5±0.06%) levels, while the chuck was richest in potassium (1.7±0.06%). These results indicate substantial differences in nutritional composition across the cuts. The differences in protein and fat content between cuts align with known patterns in other bovine species, where loin cuts generally contain more protein and less fat. The higher mineral content in the rump, particularly calcium and phosphorus, is likely due to its proximity to bones and its role in supporting muscle function. These findings suggest that Gayal meat offers a nutritionally rich alternative to other cattle species, particularly in terms of protein and essential minerals. Gayal meat presents a valuable 2 nutritional option, especially for consumers seeking high-protein, low-fat meat. The loin cut is especially rich in protein, while the rump offers high mineral content. Future studies should investigate the fatty acid and amino acid composition of Gayal meat to further explore its health benefits. Sensory analysis and consumer preference studies could also provide insights into its market potential. This study contributes to a broader understanding of underutilized livestock species and their role in sustainable food production systems.