Buffalo meat has some specific characteristics that could allow its classification as a valuable food. However, there are very few information about the carcase characteristics that are quite different from those of bovine species meat type, from which buffalo differ for morphological structure. The aim of this study was, therefore, to evaluate the incidence of the carcass components and their relationships in buffalo young bulls slaughtered at a body weight of about 400 kg. Data of sectioned carcasses of 39 buffalo young bulls, bred and slaughtered in a cooperative farm (La Baronia – CE), were analyzed by correlation analyses. An inverse correlation (r =-0,9; P< 0,001) was found between age at slaughter and daily weight gain (DWG). The more heavy subjects had a higher meat and a lower bone percentages (Table 1), a posterior quart (PQ) with less bone and more fat percentages and an anterior quart (AQ) with more meat, less bone and fat percentages. The older young bulls, those who increased slowly, had a higher meat carcass percentage, a less incidence of PQ, that, however, evidenced a higher meat and a lower bone percentage, and an AQ with low fat incidence. The carcasses with a higher meat percentage showed a low PQ bone and a low AQ fat percentages. Bone carcass was related with fat percentage, negatively in PQ and positively in AQ. Fat carcass percentage was positively linked to the fat percentage of both quarters but the relationship was more marked with the AQ. The Mediterranean Italian buffalo tend to increase the fat depots more in the AQ but this seems to be an individual peculiarity, not linked to the age or to the amount of DWG. Subjects heavier at slaughter show a higher incidence of AQ, also in terms of meat cuts. The older age too lead to an increased meat incidence, and even if less higher than the previous one, it was mainly linked to the meat increase of the more valuable quart. The higher DWGs limit the QA increase in favour of the posterior one but it bring about to a low meat incidence

Carcase characteristics at section in Mediterranean Italian buffalo young bulls (Bubalus bubalis).

CAMPANILE, GIUSEPPE;GASPARRINI, BIANCA;DI PALO, ROSSELLA;ZICARELLI, LUIGI
2005

Abstract

Buffalo meat has some specific characteristics that could allow its classification as a valuable food. However, there are very few information about the carcase characteristics that are quite different from those of bovine species meat type, from which buffalo differ for morphological structure. The aim of this study was, therefore, to evaluate the incidence of the carcass components and their relationships in buffalo young bulls slaughtered at a body weight of about 400 kg. Data of sectioned carcasses of 39 buffalo young bulls, bred and slaughtered in a cooperative farm (La Baronia – CE), were analyzed by correlation analyses. An inverse correlation (r =-0,9; P< 0,001) was found between age at slaughter and daily weight gain (DWG). The more heavy subjects had a higher meat and a lower bone percentages (Table 1), a posterior quart (PQ) with less bone and more fat percentages and an anterior quart (AQ) with more meat, less bone and fat percentages. The older young bulls, those who increased slowly, had a higher meat carcass percentage, a less incidence of PQ, that, however, evidenced a higher meat and a lower bone percentage, and an AQ with low fat incidence. The carcasses with a higher meat percentage showed a low PQ bone and a low AQ fat percentages. Bone carcass was related with fat percentage, negatively in PQ and positively in AQ. Fat carcass percentage was positively linked to the fat percentage of both quarters but the relationship was more marked with the AQ. The Mediterranean Italian buffalo tend to increase the fat depots more in the AQ but this seems to be an individual peculiarity, not linked to the age or to the amount of DWG. Subjects heavier at slaughter show a higher incidence of AQ, also in terms of meat cuts. The older age too lead to an increased meat incidence, and even if less higher than the previous one, it was mainly linked to the meat increase of the more valuable quart. The higher DWGs limit the QA increase in favour of the posterior one but it bring about to a low meat incidence
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/201523
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