Quality Characteristics of Buffalo Meat Affected by Age of Slaughter and Levels of Dietary Protein

Twenty four male Murrah buffalo calves (5-6 m; 96-101 kg) were randomly divided into 3 equai groups and fed on isocaloric complete rations containing 10 (LP), 14 (MP) and 18 (HP) per cent CP. The animals were further subdivided into lower and higher age categories equally within the groups and slaughtered at 12 and 19 m of age respectively. Proximate composition of buffalo meat revealed that moisture, protein and ash contents did not differ due to either age of slaughter or dietary protein levels. However, the fat per cent was significantly (P<0.01) low at lower age (1.06%) than at higher age (131%). The cooking loss and water holding capacity was not affected either due to age of slaughter or dietary protein level. However, the shear force values (356 and 4.20 kg/cm²) differed significantly (P<0.01) between lower and higher age groups.