Effect  of breed on carcass traits of Kundhi and Nili Ravi buffalo

Zardari, Muhammad Siddique

doi:10.19045/bspab.2017.60023

Cited by 1 publication

(3 citation statements)

References 7 publications

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“…However, higher slaughter weight corresponded to higher meat yield, due to the lower incidence of bones [20,29,37]. Carcass quality was affected by gender, with a significantly higher dressing percentage in males compared to females, independent of the breed [20]. Moreover, a higher proportion of muscle (67.5% vs. 62.5%) and a lower proportion of fat (12.5% vs. 19.5%) was reported for males compared to females, whereas the proportion of bone was not affected [38].…”

Section: Growth and Carcass Qualitymentioning

confidence: 95%

“…Even lower dressing percentages (about 47%) were obtained from buffalo cows at the end of their reproductive life or culled for reproductive problems, and again the performances were lower than those of bovine females [19]. As can be inferred from the published papers, breed is an important factor affecting carcass yield, but few data exist on the comparison of different breeds [20]. As the age increased, slaughter and carcass weights also increased, but not dressing percentage, which tended to decrease [29][30][31]37].…”

Section: Growth and Carcass Qualitymentioning

confidence: 99%

“…As the age increased, slaughter and carcass weights also increased, but not dressing percentage, which tended to decrease [29][30][31]37]. However, higher slaughter weight corresponded to higher meat yield, due to the lower incidence of bones [20,29,37]. Carcass quality was affected by gender, with a significantly higher dressing percentage in males compared to females, independent of the breed [20].…”

Section: Growth and Carcass Qualitymentioning

confidence: 99%

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Current Knowledge on River Buffalo Meat: A Critical Analysis

Stasio

Brugiapaglia

2021

Animals

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The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old animals at the end of their productive or working life and only to a small extent from young animals. Therefore, buffalo meat production has been generally considered unsatisfactory for both quantity and quality. In fact, the dressing percentage is generally lower than 50% and the meat is considered of poor quality mainly due to its dark colour and reduced tenderness. However, in recent years, the healthy properties highlighted by some studies have led to a renewed interest in buffalo meat, with a parallel increase in research. Therefore, this review aims at providing an updated picture on carcass and meat quality traits in river buffalo, with special attention to the intrinsic and extrinsic factors contributing to their variability. The research done so far has demonstrated that river buffaloes can efficiently contribute to the quanti-qualitative production of meat, provided that the meat supply chain is specifically organised for this purpose. The analysis of the available data also showed that further research is needed on the factors affecting meat production in order to gain greater knowledge essential for planning more targeted interventions.

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