In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls

Spanghero, M.; Gracco, Luisa; Valusso, R.; Piasentier, Edi

doi:10.1016/j.livprodsci.2004.07.013

Cited by 62 publications

(53 citation statements)

References 8 publications

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“…Also Borghese et al (2010) and Cifuni et al (2014) did not observe significant differences in growth performances between fattening buffaloes fed isonitrogenous and isoenergetic diets based on maize silage or hay. ADG values obtained in this study were comparable to those observed on Mediterranean Italian buffaloes by Allegrini et al (2010) and Borghese et al (2010), whereas they were higher than those reported for Asian and South American buffaloes in less intensive feeding regime (Borghese, 2005) and lower than those detected in beef cattle (Spanghero et al, 2004). As to slaughtering traits, all carcasses were classified 0 (fair) for conformation and 4 (high) for the fat grade.…”

Section: Methodssupporting

confidence: 80%

“…No significant effects of level of silage on carcass weight, dressing percentage (Table 2) and ultimate pH were found. The overall mean ultimate (24 h postmortem) pH value was 5.43 ± 0.03 (least square mean ± SEM), which was similar to that reported for buffalo bull carcasses by Spanghero et al (2004). Table 3 shows the influence of level of maize silage, ageing time and type of muscle on meat composition, colour and texture profile analysis.…”

Section: Methodssupporting

confidence: 78%

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Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Masucci

Rosa

Barone

et al. 2016

Animal

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The effects of different dietary levels of maize silage (10% v. 36% DM) and group size (7 v. 14 animals) were assessed on growth performance and in vivo digestibility of 28 male fattening buffaloes. In addition, the effects of diet on meat quality and group size on behaviour and immune response were separately evaluated. Animals were weighed and assigned to three groups. The high silage -low size group (HL) was fed a total mixed ration (TMR) containing 36% DM of maize silage and consisted of seven animals (age 12.7 ± 2.6 months; BW 382.2 ± 67.7 kg at the start of the study). The low silage -low size group (LL) was fed a TMR containing 10% DM of maize silage and consisted of seven animals (age 13.0 ± 2.7 months; BW 389.4 ± 72.3 kg). The high silage -high size group (HH) was fed the 36% maize silage DM diet and consisted of 14 animals (age 13.9 ± 3.25 months; BW 416.5 ± 73.9 kg). Total space allowance (3.2 indoor + 3.2 outdoor m 2 /animal) was kept constant in the three groups, as well as the ratio of animals to drinkers (seven animals per water bowl) and the manger space (70 cm per animal). Growth performance, carcass characteristics and digestibility were influenced neither by dietary treatment nor by group size, even if the group fed 36% maize silage diet showed a higher fibre digestibility. No effect of diet was found on meat quality. Group size did not affect the behavioural activities with the exception of drinking (1.04 ± 0.35% v. 2.60 ± 0.35%; P < 0.01 for groups HL and HH, respectively) and vigilance (2.58 ± 0.46% v. 1.20 ± 0.46%; P < 0.05 for groups HL and HH, respectively). Immune responses were not affected by group size.

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Section: Methodssupporting

confidence: 80%

Section: Methodssupporting

confidence: 78%

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Masucci

Rosa

Barone

et al. 2016

Animal

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“…Also Neath et al (2007) found that shear force values of water buffalo meat was lower than that of beef for semimembranosus and longissimus thoracis (LT) muscles. Spanghero et al (2004) observed redder and more tender meat for water buffalo than beef. Moreover, Infascelli et al (2004) noted that water buffalo meat had lower saturated and higher monounsaturated and polyunsaturated fatty acids percentages than beef.…”

Section: Introductionmentioning

confidence: 89%

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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Carcass and meat quality of male and female Anatolian Water Buffalos were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffalos had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21-day had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21-day had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffalos had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and ∑n-3 fatty acids and lower ∑n-6/∑n-3 ratio compared with female water buffalos.

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“…The pH at seven days after slaughtering (Table 3) was comparable in the two sexes and was within the normal commercial range (Spanghero et al, 2004). The physical characteristics of meat did not show any significant difference between the sexes (Table 3).…”

Section: Physical Characteristics Of Meatmentioning

confidence: 67%

“…Carcass compactness index (cold carcass weight/internal carcass length) and lateral conformation (carcass depth/internal carcass length × 100) were determined (Spanghero et al, 2004). The carcasses were classified for conformation (12 classes: S, E, U, R+, R, R−, O+, O, O− and P+, P, P−; class 1 for P-and class 12 for S conformation) and fat cover (5 classes: 1, 2, 3, 4 and 5) using the SEUROP quality classification (European Council, 1991).…”

Section: Slaughter Performancementioning

confidence: 99%

Slaughtering traits and meat quality of Cinisara cattle native Italian breed

Liotta

Chiofalo

D’Alessandro

et al. 2011

Italian Journal of Animal Science

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The aim of our study was to make an initial contribution to carcass traits and meat quality for typing and product certification, using sixteen male (M) and twelve female (F) Cinisara cattle, a native Italian breed. The animals were sampled in the most representative farms of the Consortium of Cinisara breed. Carcass traits of the Cinisara males showed significantly higher carcass weight and SEUROP scores in comparison to the females, while similar values were observed for fatness scores. As regards meat quality, lightness (M 44.90 vs F 43.25), redness index (M 18.03 vs F 17.86), hue angle (M 21.71 vs F 23.76), cooking losses (M 24.44% vs F 24.98%), tenderness (M 3.36 kg/cm 2 vs F 3.41 kgf/cm 2 ), protein (M 22.58% vs F 21.84%) and fat (M 1.88% vs F 2.63%) showed no significant differences between males and females. No data are available in the literature for Cinisara cattle; therefore, our results may be considered as an original set of knowledge useful for the salvage of this endangered, local, native breed.

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In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls

Cited by 62 publications

References 8 publications

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Slaughtering traits and meat quality of Cinisara cattle native Italian breed

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