Studies on the meat qualities and meat potentialitise of buffalo calves

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.