Effects of age on slaughter performance and meat quality of Binlangjang male buffalo

Li, Qing; Wang, Youwen; Tan, Liqin; Leng, Jing; Qi, Lu; Tian, Shuai; Shao, Siyuan; Duan, Chengming; Wen, Li Ming; Mao, Huaming

doi:10.1016/j.sjbs.2017.10.001

Cited by 23 publications

(32 citation statements)

References 22 publications

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“…Bartoň et al (2003) stated that the lower carcass values are achieved by animals of dairy breeds compared to dual purpose breeds, which we also confirmed by evaluation of the Slovak Simmental breed. Lower proportion of bones in calves 4-6 months old compared to our results found Li et al (2018).…”

Section: Resultscontrasting

confidence: 80%

“…The results in Table 2 show that heifers had a higher protein content (P <0.01) and a lower fat content (P >0.05) of M. longissimus thoracis et lumborum compared to the values of bulls. Li et al (2018) found that the increasing of age positively affect the proportion of proteins in the category of 12-18 month old animals and also the proportion of IMF increased even after this period. On the contrary, the share of water decreased.…”

Section: Resultsmentioning

confidence: 87%

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The veal quality of Slovak Simmental breed in relation to sex

Vavrišínová¹

2021

Acta fytotechn zootechn

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Licensed under a Creative Commons Attribution 4.0 International LicenseThe aim of the present study was to evaluate the influence of sex on selected fattening, carcass and qualitative veal parameters of Slovak Simmental breed. The comparison was carried out on the 8 male and the 8 female animals. The animals were reared under the same housing conditions and were fed with grass hay (ad libitum), feed straw and calves feed concentrate, and had a free access to the fresh water. The fattening period started from about 70 days of age to required final weight. Length of the fattening period was 180 days. The slaughter and carcass composition, carcass yield, qualitative, physical and technological characteristics of Longissimus thoracis et lumborum muscle were studied. We found a significantly higher proportion of bones and a significantly higher proportion of separable fat in the carcass half in males. Higher proportion of meat were found in females. At the heifers was found, although not significantly, a higher proportion of internal fat (rumen, intestinal, kidney, pelvic). Significantly different pH measured 24 hours post mortem was found between males and females (P <0.01). Parameter of meat colour -lightness was higher identified in male calves at 24 hour and 7 days post mortem. Higher redness value was identified in female calves at 24 hour and 7 days post mortem.

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Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 87%

The veal quality of Slovak Simmental breed in relation to sex

Vavrišínová¹

2021

Acta fytotechn zootechn

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“…Gran parte de los rebaños se encuentran distribuidos en los departamentos de Córdoba, Antioquia, Santander, Caldas, Cesar, Cundinamarca, Valle, Cauca, zonas de Llanos Orientales y Amazonas. Probablemente su crecimiento se deba a que el precio de la leche de búfala es pagado un 30% por encima de la leche de vaca, básicamente por su mayo contenido de sólidos totales, y que alcanzan el peso de sacrificio antes que el ganado vacuno indicando que es un animal precoz para producir carne con alta calidad fisicoquímica y organoléptica, por lo que el búfalo puede convertirse en un recurso cárnico de alta calidad (Li et al, 2018).…”

Section: Introductionunclassified

“…Tiene alto contenido de ácido eicosapentaenoico (EPA) y El ácido docosahexaenoico (DHA) comparada con la de ternera y cerdo los cuales son importantes para el desarrollo del cerebro. (Li et al, 2018;Uriyapongson, 2013). La calidad organoléptica de la carne de búfalo después de las 36 semanas de edad es alta y presenta mejores propiedades fisicoquímicos son más altos.…”

Section: Introductionunclassified

“…Sin embargo, este presenta sus mejores características de calidad después de 2 años. Aunque el porcentaje de carne útil disminuye con la edad (54.93% a 51.22%), el porcentaje de carne y el rendimiento de la carne en canal aumentaron gradualmente (el espesor de la grasa dorsal y el área del costillar) lo que le convierte al búfalo en un recurso cárnico de alta calidad (Li et al, 2018). La calidad de la carne depende del aroma, sabor, apariencia, textura y jugosidad.…”

Section: Introductionunclassified

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Calidad de Emulsiones de Carne de Búfalo (bubalus bubalis) tratadas con Ultrasonido de Alta Intensidad

2019

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ResumenSe determinó el efecto del ultrasonido a diferentes tiempos y temperatura sobre el pH, la estabilidad de la emulsión y la textura de emulsiones preparadas con carne de búfalo. Se prepararon emulsiones, se trataron con ultrasonido a 37 kHz durante 3, 5 y 10 min, se escaldaron, empacaron al vacío y almacenaron a 4°C. La calidad de la emulsión se evalúo midiendo el pH, la estabilidad de la emulsión y un análisis de perfil de textura. El pH de la emulsión preparada con carne de búfalo disminuye cuando es tratada con ultrasonido a 3 y 5 min mientras que a 10 min no presento diferencia significativa con el control (muestras no tratadas con ultrasonido). La estabilidad de la emulsión aumenta con el tratamiento de ultrasonido. La dureza y la masticabilidad disminuyeron significativamente (significancia de 5%) respecto al control, mientras que la elasticidad y la cohesividad no fueron afectadas por el tratamiento. Palabras clave: elasticidad; emulsiones de carne; ultrasonido; textura; masticabilidad Quality of Buffalo (bubalus bubalis) Meat Emulsions Treated with High Power Ultrasound. AbstractThe effect of ultrasound at different times and temperatures on pH, emulsion stability and texture of buffalo meat emulsions was determined. Emulsions were prepared, treated with ultrasound at 37 kHz for 3, 5 and 10 min, blanched, vacuum packed and stored at 4°C. Emulsion quality was evaluated by measuring pH, emulsion stability and a texture profile analysis. The pH of the emulsion prepared with buffalo meat decreases when it is treated with ultrasound at 3 and 5 min while at 10 min it does not present a significant difference with the control (samples not treated with ultrasound). The stability of the emulsion increases with ultrasound treatment. Hardness and chewiness decreased significantly (significance of 5%) with respect to control, while elasticity and cohesiveness were not affected by treatment.

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