Studies on the meat qualities and meat potentialitise of buffalo calves
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Date
1981
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Department of Physiology, College of Veterinary and Animal Sciences, Mannuthy
Abstract
Meat potentialities and meat qualities of buffaloes were studied and compared with
those cattle.
Surti cross-bred male buffalo calves recorded an appreciable depression in the
growth rate , as measured by external body measurements and increase in gross
live weight , initially after the pre-natal stage and thereafter from fourth to seventh
month of age from which they recovered gradually by the ninth month of age.
Transit weight loss due to transportation and subsequent fasting was found to be
less in buffalo due to its thick skin, scanty sweat glands and sturdy nature.
Dressing percentage in buffalo was less than in cattle. The percentage weight of fore
–quarters was more in cattle, while the percentage weight of hind-quarters was
more in buffalo.
Percentage weights of all the internal organs, excepting liver, were found to be more
in buffalo than in cattle. The percentage weights of edible meat, separable fat, and
meat-bone ratio were also high in cattle than in buffalo.
The percentage of moisture, dry matter and ash were found to be similar in the
meats of both buffalo and cattle. Glycogen content was 4.6 times more in post-rigor
samples of buffalo meat than in the meat of cattle.
Total lipid content in buffalo meat was less than in beef. Higher levels of C18 fatty
acids at the expense of C16 (saturated and
mono unsaturated) acids were noticed in
both buffalo and cattle. Buffalo lipids had higher concentration of C18:0 acid.
Cattle lipids contained higher levels of
poly-unsaturated fatty acids.
Buffalo meat had more total nitrogen than the meat of cattle . Among the different
fractions, myofibrillar protein,sarcoplasmic protein and non-protein nitrogen were
more in buffalo meat than in cattle. But, the
stroma protein fraction was found to
be much less in buffalo meat. Histological studies also substantiated this conclusion.
Myofibrillar protein fraction of buffalo meat, 36 hours after slaughter, showed
considerable reduction. Also, higher levels of alkali soluble protein were observed.
The sulphhydryl contents of both action and myosin were found to be higher and
the ATP –ase acticity was found to be less in buffalo meat than in the meat of cattle.
Gel electropherograms of sarcoplasmic protein showed six bands in cattle as
against five in buffalo while myofibrillar protein fraction of buffalo showed eight
bands compared to seven in cattle.
Essential amino acid contents appeared to beslighly more in cattle than buffalo.
But, the distribution of amino acid was found to be more balanced in buffalo meat.
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