Free amino acid profile of Bubalus bubalis L. meat from the Campania region

Giuseppe, Antonella M.A. Di; Ragucci, Sara; Maro, Antimo Di

doi:10.1590/s1806-92902016001000008

Cited by 12 publications

(7 citation statements)

References 22 publications

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“…(Landi et al , 2016) analyzed meat samples ( Longissimus dorsi ) of male buffaloes collected from Campania region in Italy ( Bubalus bubalis ) and confirmed that water buffalo meat has great advantages for human consumption because of the better protein composition (21.13 g/100 g) than beef meat (19.23 g/100 g) (USDA, 2015). The total free amino acid content for 100 g meat ranged 155.79 to 181.78 mg.…”

Section: Biochemical and Nutritional Characteristics Of Buffalo Meatmentioning

confidence: 94%

“…However, the percentage of fat mass in muscle tissue remains the main factor in determining the fatty acid composition and consequently the polyunsaturated/saturated fatty acids ratio (Cifuni et al, 2014). Amino acid composition (Landi et al, 2016) analyzed meat samples (Longissimus dorsi) of male buffaloes collected from Campania region in Italy (Bubalus bubalis) and confirmed that water buffalo meat has great advantages for human consumption because of the better protein composition (21.13 g/100 g) than beef meat (19.23 g/100 g) (USDA, 2015). The total free amino acid content for 100 g meat ranged 155.79 to 181.78 mg.…”

Section: Cholesterol and Fatty Acids Compositionmentioning

confidence: 99%

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Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

et al. 2019

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The human consumption of food animal products is the main topic of an important debate among professionals in this sector: dietologists, dietitians and nutritional biologists. The red meat provides all the essential amino acids, bioavailable iron, zinc, calcium, lipids and B-group vitamins. A valid alternative to beef could be the buffalo meat. Italy is the largest European producer of buffalo meat and derivatives. The high nutritional characteristics of buffalo meat make it suitable to be included in the Mediterranean diet to customize it in relation to the needs and conditions of the population. Polyunsaturated/saturated fatty acids ratio can be influenced by diet, breed and type of breeding, but muscle tissue fat percentage is the main factor in determining a favorable fatty acid composition. This review focuses on the biochemical and nutritional characteristics of the buffalo meat (content of fats, cholesterol, amino acids, vitamins and minerals), explaining their variability depending on the different breeds, and the favorable implications on the human health. These results suggest that buffalo meat can be a healthier alternative to beef, not only for healthy people in particular physiological conditions (i.e. pregnancy), but also for persons at risk for cardiovascular and cerebrovascular diseases, thus achieving the goal of a personalized nutrition.

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Section: Biochemical and Nutritional Characteristics Of Buffalo Meatmentioning

confidence: 94%

Section: Cholesterol and Fatty Acids Compositionmentioning

confidence: 99%

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

et al. 2019

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“…Water buffalo meat has been highly appreciated due to its nutritional characteristics (low cholesterol content, lower lipids than beef and pork, higher proportion of unsaturated/saturated fatty acids, and higher iron content than beef, pork, and rabbit) [50][51][52]. However, one of the main drawbacks of meat marketing is that buffalo carcasses in most American countries are introduced into the meat circuit as "beef" without differentiation of the species; sometimes, these carcasses are classified under the same prevailing system for cattle, despite being different species [53].…”

Section: Milk and Meat Productionmentioning

confidence: 99%

Characteristics of Buffalo Production and Research Systems in Southern Mexico

et al. 2022

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Background: This research aimed to characterize the production units of water buffalo (Bubalus bubalis) and review the published scientific literature in southeastern Mexico. Methods: Between May and June 2020, a questionnaire was created in Google forms, distributed through social networks, and emailed to buffalo breeders. In addition, a review of different scientific databases on the experimental studies developed in Mexico on buffalo was performed. Results: Data was collected from 8,867 animals from 13 producers located in southeastern Mexico; dual-purpose (milk-meat) is the primary zootechnical purpose (69.24%), and the rest is meat production. The buffalo herd is mainly composed of females (72.09%). Females are used primarily to repopulate the herd and males for meat production. Mortality in adults remained between 2 to 5%. 30.76% of the producers produce milk (495 females) with 5.1 L/d on average. 100% of the producers stated that they transform the milk into dairy products, mainly cheeses and other products. In the case of meat production, 31.97% of the males are fattened based on pastures with a weight range between 400-600 kg at the age of 22 months (range 18-30 months). Between 2012-and 2021, 19 studies related mainly to herd health (63.15%) were registered. Conclusion: It is concluded that this Mexican species has great productive potential with different areas for improvement. Due to sanitary management and rusticity, mortality is low. It is necessary to develop other lines of research associated with the reproduction, production of milk/meat, health, quality of products, safety, and sustainability of buffalo activity in Mexico.

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“…In addition, the large amount of glutamate, defined as "nutritionally" non-essential, but "dietary" essential [68], gives the buffalo meat an important role in human nutrition. In addition, buffalo meat provides moderate amounts of carnosine and anserine, two dipeptides with antioxidant properties [69]. However, linked to the possible role of AAs, other aspects need to be investigated to fully evaluate the nutritional value of buffalo meat.…”

Section: Chemical Composition and Nutritional Propertiesmentioning

confidence: 99%

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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Free amino acid profile of Bubalus bubalis L. meat from the Campania region

Cited by 12 publications

References 22 publications

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Characteristics of Buffalo Production and Research Systems in Southern Mexico

Current Knowledge on River Buffalo Meat: A Critical Analysis

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