Meat quality of buffaloes finished in traditional or silvopastoral system in the Brazilian Eastern Amazon

Abstract

Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry.

River Buffalo Meat Production and Quality: Sustainability, Productivity, Nutritional and Sensory Properties

“…Under intensive production conditions, such as those most commonly used in Italy (confinement of the animals, no access to pasture and feeding based on total mixed rations), the lower growth rates and dressing percentages, as compared with cattle, may make uneconomical buffalo meat production, unless a premium price is paid for this product. Buffalo meat production is well accepted and competitive in the Brazilian Amazon region mainly because of wellplanned and implemented production procedures that combine silvopastoral and intensive rotational pasturebased systems [54,55]. Unfortunately, there are no quality-based schemes in Brazil, and buffalo meat is frequently unfairly priced in relation to its high nutritional value [42,54].…”

“…Buffalo meat production is well accepted and competitive in the Brazilian Amazon region mainly because of wellplanned and implemented production procedures that combine silvopastoral and intensive rotational pasturebased systems [54,55]. Unfortunately, there are no quality-based schemes in Brazil, and buffalo meat is frequently unfairly priced in relation to its high nutritional value [42,54].…”

“…As a possible consequence, Giordano et al [84] observed that partial substitution of beef with buffalo meat in the diet of 300 consumers determined a marked reduction of plasma cholesterol and triglycerides concentrations, less pulse wave velocity, and a reduced response to oxidative stress. Joel et al [54] evaluated two buffalo production systems in Brazil: a traditional extensive livestock system, where low daily weight gains were achieved, and a mixed system, where at weaning, the buffalo The main factors affecting buffalo meat quality are the farming system, including feeding, the breed or genetic cross, and the age at slaughter. calves were moved from the traditional extensive livestock to an intensive rotational grazing system, with feed supplementation and a higher stocking density.…”

Physiological and Behavioral Changes of Water Buffalo in Hot and Cold Systems: Review

“…In order to reduce the negative effects of tropical livestock farming on animals, studies have been carried out in the Amazon, where different agroforestry, agrosilvopastoral or silvopastoral systems (SPS) have been tested, with good results in raising the water buffalo [55][56][57] (Figure 3). SPS are characterized by combining woody perennial plants (trees or shrubs), with herbaceous or fickle (grasses, herbaceous legumes and weeds) and the presence of animals [58,59].…”

Application of a multiplex polymerase chain reaction (mPCR) assay to detect fraud by substitution of bovine meat cuts with water buffalo meat in Northern Brazil

“…Accordingly, animals are slaughtered and sold like cattle in many places (Teixeira, Teixeira, Caldeira, Bastianetto, & Oliveira, 2012). Similarities in characteristics such as color, aroma, flavor, and texture between beef and buffalo meat, besides the identical commercial cuts between these animals, makes it difficult for consumers to identify the difference between the products at the time of purchase (Joele et al, 2017;Lira et al, 2005). Moreover, although Brazil has a tracking system (SISBOV), it has many limitations in its application (IBGE, 2017;Rodrigues & Nantes, 2010).…”