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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1825-1829
DOI: https://doi.org/10.20546/ijcmas.2019.808.215


Effect of Bypass Nutrients on pH and Water Holding Capacity of Goat Meat
S.R. Lende*, A.D. Deshmukh, A.P. Dhok, N.V. Kurkure, S.W. Bonde, J.M. Chahande, S.B. Kawitkar, D.S. Raghuwanshi and K.P. Kharkar
Department of Animal Nutrition, Nagpur Veterinary College, Maharashtra Animal and Fishery Sciences University, Seminary Hills—440006, Nagpur, Maharashtra, India
*Corresponding author
Abstract:

Twenty four three months old kids were randomly divided into four groups considering their sex and body weight in such a way that each group carry three male and three female with non-significant difference in body weights between the treatment groups. Group T0 was fed with Green roughage + Dry roughage + Concentrate mixture, Group T1 was fed with Green roughage + Dry roughage + Concentrate mixture supplemented with bypass protein @ 2.5 percent of dry matter intake, Group T2 was fed Green roughage + Dry roughage + Concentrate mixture supplemented with bypass fat @ 2.5 percent of dry matter intake, Group T3 was fed with Green roughage + Dry roughage + Concentrate mixture supplemented with Bypass protein, Bypass fat in combination each @ 2.5 percent of dry matter intake.. It was observed that the pH values of the goat meat at the end of experiment were relatively same among all the treatments and as regards to water holding capacity of goat meat it was highest in combination group of bypass nutrients and was lowest in control group.


Keywords: Kids, Bypass fat, Bypass protein, pH, WHC, Concentrate mixture
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How to cite this article:

Lende, S.R., A.D. Deshmukh, A.P. Dhok, N.V. Kurkure, S.W. Bonde, J.M. Chahande, S.B. Kawitkar, D.S. Raghuwanshi and Kharkar, K.P. 2019. Effect of Bypass Nutrients on pH and Water Holding Capacity of Goat Meat.Int.J.Curr.Microbiol.App.Sci. 8(8): 1825-1829. doi: https://doi.org/10.20546/ijcmas.2019.808.215