Current study was carried out to evaluate the glycogen level and its influence on physical and sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tando Jam market during the year 2012. Goat meat of all three age groups were examined for glycogen level, physical characteristics such as pH value, water holding capacity (WHC), cooking loss (CL), drip loss (DL). Average glycogen level, CL, WHC, DL and pH value of goat meat of group A and B were statistically nonsignificant (P>0.05). But these characteristics of both groups (A and B) were significantly different from that of group C goat meat. The relationship of glycogen v/s pH remained negative in group A and B, while positive in group C. WHC of goat meat of group A and B was inversely related with glycogen level but statistically not countable (P>0.05). The influence of glycogen on CL of group A was found to be inverse and in group B and C, it was positive. Further, significant (P<0.05) relationship between glycogen and CL was found to be in group B. The DL was directly related with glycogen level, but their relationship was not statistically countable (P>0.05). Despite, the goat meat of group A and B were found to be statistically similar in physical characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups.

The study was performed to determine the performance of ginger, garlic, neem and ivermectin on the ticks. For that purpose, 12 male buffalo calves were selected, which were divided in four groups in A, B, C and D, each group contained 3 animals. The data was collected on 3 rd , 8 th , 15 th and 21 st day, respectively. The effectiveness of ivermectin on 3 rd day found (25.92%), 8 th (37.03%), 15 th (92.6%) and 21 st day found (100%) whereas, neem seed extract was observed on 3 rd day found (55.81%), 8 th (48.83%), 15 th (41.86%) and on 21 st day (46.51%) thus, ginger extract 3 rd day found (63.46%), 8 th (51.92%), 15 th (51.92) and 21 st day (61.54%), and garlic extract on 3 rd day found (32.61%), 8 th (39.13%), 15 th (36.96%) and 21 st day (30.43%), respectively. It was concluded from the comparative effect of the ethno plant extracts and ivermectin on ticks' interaction that in total extract the ginger found more potent followed by neemseed extract and garlic but their effect was prolonged effect and 100% result was achieved through the ivermectin hence, it is recommended for the tick infestation and treatment.

Current study was conducted in order to evaluate glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. Goat meat of all three age groups were examined for glycogen level and characteristics including juiciness, tenderness, colour, overall palatability and flavor were examined. Average glycogen level of goat meat of group A and B were statistically non-considerable. Average score rated for flavor, juiciness, tenderness, overall palatability and colour of group A and B goat meat were relatively similar, but comparatively higher compared to group C. Glycogen level possessed no prominent (P>0.05) effect on colour score. The relationship of glycogen with flavor was found positive in goat meat of group A but negative for group B and C. The relationship was found to be negative between glycogen and juiciness of group A and positive to group B and C. The influence of glycogen on tenderness was found to be strong in group A and weak in group B, while it was noted modest incase of group C. The relationship was found to be negative between glycogen and overall palatability of group A and C but the positive in group B. Despite, the goat meat of group A and B were found to be statistically similar in physical and sensory characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups. Contribution/ Originality: This study contributes to the existing literature by evaluating glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. 1. INTRODUCTION Goat is considered an important meat animal throughout the throughout the world now days. In Pakistan, they are commonly reared for multi-purposes like meat, milk and hair production. It is assumed that none of breeds seems to specially be developed as a dairy or meat type, but they serve as multipurpose animals with low performance level [1]. There are no religious or cultural limitations on the utilization of goat meat that results goats to be commonly available in every society where eating beef, pork or other meat types are prohibited. It is has