Comparative study of buffalo meat and beef

Area of Science:

• Animal Science
• Meat Science
• Comparative Physiology

Background:

• Buffalo and cattle are significant livestock species globally.
• Understanding species-specific meat production traits is crucial for optimizing livestock management and consumer value.
• Previous research has indicated potential differences in meat quality between these species.

Purpose of the Study:

• To comparatively analyze meat production characteristics between buffalo and cattle breeds.
• To evaluate differences in conformation, growth, slaughter traits, and meat quality.
• To identify species-specific variations relevant to the meat industry.

Main Methods:

• Comparison of bulls and steers from both buffalo and cattle species.
• Assessment of live animal conformation and growth patterns.
• Analysis of slaughter characteristics including carcass yield, head, skin, and 11th rib joint composition.
• Evaluation of meat quality parameters: muscle pH and raw muscle shear strength.

Main Results:

• Buffalo and cattle exhibited comparable conformation at similar live weights.
• Species-specific differences in conformation and growth were more pronounced in younger animals.
• Carcass yield differences were minimal, but buffaloes had higher head and skin weights.
• Buffalo meat showed a higher fat proportion in the 11th rib joint at lighter weights.
• Buffalo meat had lower muscle pH and significantly less collagen compared to cattle.

Conclusions:

• Species significantly influences live animal growth and conformation, particularly in younger animals.
• While carcass yields are similar, buffaloes present distinct anatomical and fat distribution characteristics.
• Meat quality differences, including lower pH and collagen content in buffaloes, suggest potential variations in texture and tenderness.