Protein, amino acid contents and protein efficiency ratio of Egyptian buffalo meat under different biological conditions

✍ Scribed by El-Kirdassy, Z. H. M. ;Abdel-Galil, A. M.

• Publisher: John Wiley and Sons
• Year: 1977
• Tongue: English
• Weight: 405 KB
• Volume: 21
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19770210704

✦ Synopsis

Abstract

The effect of age, sex, season and cut variations on the protein, amino acids contents and protein efficiency ratio (P. E. R.) of Egyptian Buffalo meat was studied in 128 samples.

Statistical analysis for the data obtained showed significant difference at 0.01 level for protein in relation to cut (abdomen and thigh, respectively), male in relation to season and dry season in relation to sex. There is also significant difference at 0.05 level in case of green season in relation to sex. Protein shows a significant difference at 0.1 level due to sex variation.

There is a difference in the amino acids content of young and old animals during dry season in both cuts. Young animals show higher values than old ones in most of the amino acids investigated.

There is also an obvious difference in the amino acids during green season between male and female animals, and also between both cuts.

P. E. R. of Egyptian Buffalo meat as 10% protein level ranges between 3.02 and 2.35 according to seasonal, cut and age variations.