International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (563) Last page : (568)
Article doi: http://dx.doi.org/10.18782/2320-7051.2714
Effect of Season on Jamunapari Goat Meat Composition under Field and Farm Rearing Condition
Gitam Singh1*, R. B. Sharma2, Mahendra Singh3 and Rinkesh Choudhary4
1Scientist – Animal Science, K.V.K., Tonk, Rajasthan – 304022
2National Coordinator, NAHEP (ICAR), KB-II, New Delhi – 110011
3Krishi Vigyan Kendra, Borkhera, Kota – 324001, India,
4Research Scholar, Banasthali Vidyapith – 304 022
*Corresponding Author E-mail: gitam.geetam.singh@gmail.com
Received: 18.03.2017 | Revised: 30.03.2017 | Accepted: 2.04.2017
ABSTRACT
Goat meat in human nutrition as a primary and supplementary nutrient source is presented in terms of the dist ribution of goats, production characteristics, composition and nutrient value of goat meat, muscle fat and processed goat meat. The study was conducted at the central institute for research on goats, Makhdoom, Mathura, under the nutrition feed resources and products technology division, for the study of farm rearing conditions. A total of 36 meat samples were collected from field and farm rearing condition 12 summer (field 6 and farm 6), Rainy 12 (field 6 and farm 6) and Winter 12 (field 6 and farm 6) meat samples from each breed. The moisture content in Jamunapari goat breed meat under field and farm rearing condition in aforesaid seasons was found to be 75.28±0.14 and 75.11±0.19, 75.38±0.16 and 75.25±0.17 and 76.43±0.22 and 76.34±0.21 per cent, respectively. The statistical analysis of these data revealed that effect of seasons on moisture content in meat was significantly different in Jamunapari goat breed meat under field and farm rearing samples at 1 % level of significance. Protein content in the meat of Jamunapari goat breed meat under field and farm rearing samples in above all seasons was 19.87±0.18 and 19.891±0.11, 19.74±0.16 and 19.95±0.18 and 19.30±0.12 and 19.42±0.14 per cent, respectively. It is observed from the above observations that similar protein content was found in field and farm rearing samples in all seasons. Effect of season on fat content in meat was significantly different under field as well as farm rearing conditions at 1 % level of significance. The ash content of Jamunapari goat breeds meat under field and farm rearing samples in aforesaid seasons was found to be 1.80±0.04 and 1.92±0.03, 1.93±0.03 and 1.96±0.03 and 1.62±0.04 and 1.63±0.02 per cent respectively. The analysis of variance table revealed that effect of season on meat content was significant at 1 % level of significance.
Key words: Goat meat, Protein, Fat, Breed, Nutrition.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Singh, G., Sharma, R.B., Singh, M. and Choudhary, R., Effect of Season on Jamunapari Goat Meat Composition under Field and Farm Rearing Condition, Int. J. Pure App. Biosci.5(2): 563-568 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2714
