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http://dspace.cvasu.ac.bd/jspui/handle/123456789/528Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | DUTTA, SHAYANTAN | - |
| dc.date.accessioned | 2022-08-16T05:25:04Z | - |
| dc.date.available | 2022-08-16T05:25:04Z | - |
| dc.date.issued | 2021-10 | - |
| dc.identifier.uri | http://dspace.cvasu.ac.bd/jspui/handle/123456789/528 | - |
| dc.description.abstract | Chevon and mutton have long been utilized as protein sources, and their popularity in Bangladesh is growing. The study aimed to investigate the proximate composition and fatty acid profile of chevon and mutton including moisture, protein, ash and ether extract levels. The percentages of water, protein, ash, and ether extract in chevon were 71.79%, 21.79%, 0.95%, 5.60% and in mutton were 76.81%, 20.48%, 0.95%, and 5.9%, respectively. This study also shows that the saturated fatty acid of mutton is higher than the chevon and unsaturated fatty acid are lower than the chevon. As a result, goat meat is a healthier option than other types of red meat in the human diet. | en_US |
| dc.description.sponsorship | Dept. of Animal Science and Nutrition | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Chattogram Veterinary and Animal Sciences University Chattogram-4225, Bangladesh | en_US |
| dc.subject | Proximate composition, chevon, mutton, fatty acid | en_US |
| dc.title | PROXIMATE COMPONNENT AND FATTY ACID PROFILE OF MUTTON AND CHEVON | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Production Report | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Shayantan dutta-.pdf | 474.65 kB | Adobe PDF | View/Open |
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