Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Abstract

The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and Fatty Acids Profile of the Liver Tissue of Male Water Buffaloes (Bubalus bubalis) Managed in Different Ecosystems of the Eastern Amazon

“…The n-6/n-3 ratio, with the exception of confined water buffaloes, was less than 4, the recommended value for the human diet [70]. However, this value is close to those found in other works with animals fed exclusively on pasture [64,71,72] and higher than those found in works evaluating buffalo meat [5,73]. The number found in the livers of feedlot animals (7.14) probably occurred due to feeding based on forage sorghum silage and concentrate.…”

Effects of Moringa Leaf and Fruit Powder Supplementation on Hematological Parameters and Growth Performance in Kacang Goats

“…Several factors influenced the carcass percentage of female Kacang goats, including cut weight, carcass weight, body confirmation, cutting method, and fatness level. Additionally, fat livestock tended to have a higher carcass percentage [58], while a larger live weight correlated with an increased percentage [59,60]. Carcass percentage was also influenced by factors such as carcass weight, livestock weight, condition, breed, proportion of non-carcass parts, and diet [61,62].…”

A Review of the Nutritional Aspects and Composition of the Meat, Liver and Fat of Buffaloes in the Amazon

“…It has 40% less cholesterol, 12 times less fat, 10% more minerals, 55% fewer calories, and 11% more protein [ 10 , 11 , 12 ]. Due to its superiority in terms of nutritional value over conventional (beef) and white meat (chicken), buffalo meat is an important source for the production of processed products of exceptional quality, such as smoked sausage [ 13 , 14 , 15 , 16 , 17 ].…”