الفهرس 
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Abstract
Buffalo meat is an excellent source of special nutrients. It contains 18-24% protein. It has low cholesterol and triglycerides.
BRPP are ornamental horticultural commodities of high economic value as cut flowers and flower oil raw materials used in the perfume industry. Likewise BRPP can also be used for tea, jelly and jam as a valuable healthful functional food due to their nutrients they contain (Youssef and Mousa., 2012).
The present study was ncarried out to investigate about nutritive values in buffalo meat, BRPP and fortified buffalo meat products with different per cent of BRPP and their effect of improvement blood lipid profile.
In chemical composition both buffalo meat and buffalo meat products had the highest percentage of protein .in BRPP, highly per cent of chemical composition was carbohydrates then crude fibers.
This study has shown, as well as previous studies that a higher percentage of saturated fat from unsaturated fat in buffalo meat unlike the meat products (meatballs 20%, meatballs 10%, luncheon 10% & luncheon 20%) .The BRPP had highly per cent of Arachidic acid, Stearic acid , Linoleic acid and Palmitic acid).
In buffalo meat and meat products (luncheon 10% ,luncheon 20%
,Meatballs 10% & Meatballs 20%) major amino acids were (Lysine, Glutamic acid, Glycine and Aspartic acid) respectively, major amino acids in BRPP were (Lysine ,Aspartic acid and Glutamic acid) respectively.
Abstract
In buffalo meat and meat products have high percentage of vitamins like (B3, B12 and E), The presence of a large percentage of vitamins (E, C) has been observed in BRPP.
The highly concentration of minerals(Potassium K, Phosphorus P, Sodium Na and Magnesium Mg) respectively.
Because of contain the BRPP on a high percentage of polyphenols and flavonoid ,it could be protective to buffalo meat products during storage times (0day,15days and 30days), that was clear in stay amount of total polyphenols fixed with low or negligible less during storage.
In biological experimental it observed the following:
A decrease triglyceride levels in all groups which treated with Buffalo meat, BRPP and meat products. High level of (HDL-c) and a partial improvement in the level of total cholesterol levels , as well as kidney and liver functions in the group, which has fed raw buffalo meat and fortified with BRPP, as well as raw petals compared to the positive group.
Through this thesis illustrated as follows buffalo meat is healthy kind of red meat and enhancing its benefits the use antioxidant agent during manufacturing the products.