Buffalo Meat
INTRODUCTION
Buffalo played a pivotal role in overall social development through contributions to milk, meat and hides. Buffalo meat is the healthiest meat among red meats known for human consumption because it is low in calories and cholesterol (Ranjhan, 2013). It has almost 2-3 folds cost advantage over mutton. Buffalo meat is superior in terms of its lean content and high nutritional value. Buffalo meat has superior meat due to its chemical composition, structural components and functional abilities. The major attractive features of buffalo meat are its dark red colour, good marbling, low connective tissue, desirable texture and high protein, water holding capacity, myofibrillar fragmentation index and emulsifying capacity (Kandeepan
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Cows were distributed into two groups of control (G1) and group of supplemented (G2), both groups were fed same ration but supplemented group having 2.5% bypass fat (on dry matter basis). The result of present study indicated that there was no adverse effect of bypass fat supplementation on dry matter intake of cross bred cows. Similarly Bhatt et al (2013) performed an experiment on thirty malpura cull ewes (> 6 years age) were divided into three groups each group have 10 cull ewes and having three dietary treatments (T1) no added rumen bypass fat (RBF) (T2) 20g/kg rumen bypass fat (T3) 40g/kg rumen bypass fat, the experiment duration was 90 days, the result indicated that the concentrate intake increased (P<0.05) with rumen bypass fat (RBF) supplementation. Mane et al (2016) performed an experiment on 24 cross bred cows. Animals were divided into 4 groups each group have 6 cows with four diets The duration of experiment was considered from 30 days pre-partum to 90 days post-partum and 10 days adaptation period. Diets were divided into 4 groups (1) T0 (control) (2) T1 (protected protein) (3) T2 (protected fat) (4) T3 (protected protein and protected fat). Bypass fat was supplemented in T2 and T3 groups @ 10 gm per liter milk production. Result concluded that average dry matter and nutrient intake were significantly (p<0.05) higher in T3 group.
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