Asian-Australasian Journal of Animal Sciences

  • 제27권4호
  • /
  • Pages.551-560
  • /
  • 2014
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities

  • Lambertz, C. (Department of Animal Sciences, Georg-August-University Gottingen) ;
  • Panprasert, P. (Department of Animal Sciences, Georg-August-University Gottingen) ;
  • Holtz, W. (Department of Animal Sciences, Georg-August-University Gottingen) ;
  • Moors, E. (Department of Animal Sciences, Georg-August-University Gottingen) ;
  • Jaturasitha, S. (Department of Animal Science, Faculty of Agriculture, Chiang Mai University) ;
  • Wicke, M. (Department of Animal Sciences, Georg-August-University Gottingen) ;
  • Gauly, M. (Department of Animal Sciences, Georg-August-University Gottingen)
  • 투고 : 2013.09.06
  • 심사 : 2013.11.25
  • 발행 : 2014.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (${\pm}16$) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (p<0.01). Likewise, the warm carcass weight was higher in GC1.5 and GC2.0 compared to GG and GL. Dressing percentage was 48.1% and 49.5% in GC1.5 and GC2.0 in comparison to 42.9% and 44.8% observed in GG and GL, respectively. Meat of Longissimus throracis from GC1.5 and GC2.0 was redder in color (p<0.01), while water holding capacity (drip and thawing loss) was improved in pasture-fed groups (p<0.05). Protein and fat content of Longissimus thoracis was higher in animals supplemented with concentrate (p<0.01), as was cholesterol content (p<0.05), whereas PUFA:SFA ratio was higher and n-6/n-3 ratio lower (p<0.01) in pasture-fed buffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes.

키워드

참고문헌

  1. AOAC. 1995. Official methods of analysis. 15th edn. Association of Official Analytical Chemists, Arlington, Virginia.
  2. AOAC. 2000. Official methods of analysis. 17th edn. Association of Analytical Chemists, Gaithersburg, Maryland.
  3. Alfaia, C. M. M., V. S. S. Ribeiro, M. R. A. Lourenco, M. A. G. Quaresma, S. I .V. Martins, A. P . V. Portugal, C. M. G. A. Fontes, R. J. B. Bessa, M. L. F. Castro, and J. A. M. Prates. 2006. Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications. Meat Sci. 72:425-436. https://doi.org/10.1016/j.meatsci.2005.08.012
  4. Anjaneyulu, A. S. R., S. S. Senger, V. Lakshmanan, and D. C. Joshi. 1985. Meat quality of male buffalo calves maintained on different levels of protein. Buffalo Bull. 4:45-47.
  5. Bennet, L. L., A. C. Hammond, M. J. Williams, W. E. Kunkle, D. D. Johnson, R. L. Preston, and M. F. Miller. 1995. Performance, carcass yield, carcass quality characteristics of steers finished on rhizoma peanut-tropical grass pasture or concentrate. J. Anim. Sci. 73:1881-1887.
  6. Boles, J. A., J. G. Bowman, L. M. M. Surber, and D. L. Boss. 2004. Effects of barley variety fed to steers on carcass characteristics and color of meat. J. Anim. Sci. 82:2087-2091.
  7. Church, P. N. and J. M. Wood. 1991. The manual of manufacturing meat quality. Elsevier Science Publishers Ltd., Barking, UK.
  8. Dannenberger, D., K. Nuernberg, G. Nuernberg, and K. Ender. 2006. Carcass- and meat quality of pasture vs. concentrate fed German Simmental German Holstein bulls. Arch. Tierz. 49:315-328.
  9. Dannenberger, D., K. Nuernberg, G. Nuernberg, N. Scollan, H. Steinhart, and K. Ender. 2005. Effect of pasture vs. concentrate diet on CLA isomer distribution in different tissue lipids of beef cattle. Lipids 40:586-598.
  10. Demirel, G., H. Ozpinar, B. Nazli, and O. Keser. 2006. Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. Meat Sci. 72:229-235. https://doi.org/10.1016/j.meatsci.2005.07.006
  11. Diaz, M. T., S. Velasco, V. Caneque, S. Jauzurica, F. R. de Huidobro, C. Perez, J. Gonzalez, and C. Manzanares. 2002. Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Rumin. Res. 43:257-268. https://doi.org/10.1016/S0921-4488(02)00016-0
  12. Enser, M., K. G. Hallett, B. Hewett, G. A. J. Fursey, J. D. Wood, and G. Harrington. 1998. Fatty acid content composition of UK beef lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49:329-341. https://doi.org/10.1016/S0309-1740(97)00144-7
  13. FAO. 2000. Water buffalo: an asset undervalued. FAO Regional Office for Asia and the Pacific, Bangkok, Thailand.
  14. FAO. 2001. Regional Asia and Pacific Publication 2001/17. FAO Regional Office for Asia and the Pacific, Bangkok, Thailand.
  15. FAOSTAT. 2006. FAOSTAT Agriculture Data. Rome, Italy.
  16. Ferrara, B. and F. Infascelli. 2004. Buffalo meat production: consumption, quality, carcass, sub products. In: Proceedings of the 4th World Buffalo Congress. Food and Agriculture Organization (FAO), Sao Paulo, Brazil. pp. 235-240.
  17. Forrest, J. C., E. D. Aberle, H. B. Hedrick, M. D. Judge, and R. A. Merkel. 1975. Principles of meat science. W.H. Freeman, San Francisco, CA.
  18. French, P., E. G. O'Riordan, F. J. Monahan, P. J. Caffrey, M. Vidal, M. T. Mooney, D. J. Troy, and A. P. Moloney. 2000. Meat quality of steers finished on autumn grass, grass silage or concentrate based diets. Meat Sci. 56:173-180. https://doi.org/10.1016/S0309-1740(00)00037-1
  19. French, P., E. G. O'Riordan, F. J. Monahan, P. J. Caffrey, M. T. Mooney, D. J. Troy, and A. P. Moloney. 2001. The eating quality of meat of steers fed grass and/or concentrates. Meat Sci. 57:379-386. https://doi.org/10.1016/S0309-1740(00)00115-7
  20. Folch, J., M. Lees, and G. H. S. Stanley. 1957. A simple method for the isolation purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
  21. Hess, H. D., L. M. Monsalve, C. E. Lascano, J. E. Carulla, T. E. Diaz, and M. Kreuzer. 2003. Supplementation of a tropical grass diet with forage legumes and Sapindus saponaria fruits: effects on in vitro ruminal nitrogen turnover and methaogenesis. Aust. J. Agric. Res. 54:703-713. https://doi.org/10.1071/AR02241
  22. Hill, F. 1966. The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci. 31:161-166. https://doi.org/10.1111/j.1365-2621.1966.tb00472.x
  23. Honikel, K. O. 1987. How to measure the water holding capacity of meat? Recommendation of stardized methods. In: Evaluation control of meat quality in pigs (Ed. P. V. Tarrant, G. Eikelenboom, and G. Monin). Martinus Nijhoff, Dordrecht, The Netherlands. pp. 129-142.
  24. Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanism of water holding capacity of meat: the role of post-mortem biochemical structural changes. Meat Sci. 71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  25. Ingawale, M. V. and R. L. Dhoble. 2004. Buffalo reproduction in India: an overview. Buffalo Bull. 23:4-9.
  26. Irurueta, M., A. Cadoppi, L. Langman, G. Grigioni, and F. Carduza. 2008. Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Parana region of Argentina. Meat Sci. 79:529-533. https://doi.org/10.1016/j.meatsci.2007.12.010
  27. Jaturasitha, S. 2007. Meat management. 3rd edn. Mingmuang Press, Chiang Mai, Thailand. 171 p.
  28. Jaturasitha, S., R. Norkeaw, T. Vearasilp, M. Wicke, and M. Kreuzer. 2009. Carcass and meat quality of Thai native cattle fattened on Guinea grass (Panicum maxima) or Guinea grass-legume (Stylosanthes guianensis) pasture. Meat Sci. 81:155-162. https://doi.org/10.1016/j.meatsci.2008.07.013
  29. Jung, D. H., H. G. Biggs, and W. R. Moorehead. 1975. Colorimetry of serum cholesterol with use of ferric acetate uranyl acetate and ferrous sulfate/sulfuric acid reagents. Clin. Chem. 21:1526-1530.
  30. Kandeepan, G., S. Biswas, and R. S. Rajkumar. 2009. Buffalo as a potential food animal. Int. J. Livest. Prod. 1:1-5.
  31. Kritchevsky, D. 2000. Antimutagenic and some other effects of conjugated linoleic acid. Br. J. Nutr. 83:459-465.
  32. Lapitan, R. M., A. N. Del Barrio, O. Katsube, T. Ban-Tokuda, E. A. Orden, A. Y. Robles, L. C. Cruz, Y. Kana, and T. Fujihara. 2008. Comparison of fattening performance in Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis) fed on high roughage diet. Anim. Sci. J. 79:76-82. https://doi.org/10.1111/j.1740-0929.2007.00500.x
  33. Lawrie, R. A. 1998. Meat science. 6th edn. Pergamon Press, Oxford, UK. pp. 212-257.
  34. Listrat, A., N. Rakadjiyski, C. Jurie, B. Picard, C. Touraille, and Y. Geay. 1999. Effect of the type of diet on muscle characteristics and meat palatability of growing Salers bulls. Meat Sci. 53:115-124. https://doi.org/10.1016/S0309-1740(99)00042-X
  35. Maltin, C. A., G. E. Lobley, C. M Grant, L. A. Miller, D. J: Kyle, G. W. Horgan, K. R. Mattews, and K. D. Sinclair. 2001. Factors influencing beef eating quality: 2. Effects of nutritional regimen and genotype on muscle fibre characteristics. Anim. Sci. 72:279-287.
  36. Marino, R., M. Albenzio, A. Girolami, A. Muscio, A. Sevi, and A. Braghieri. 2006. Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bulls. Meat Sci. 72:415-424. https://doi.org/10.1016/j.meatsci.2005.08.007
  37. Miller, G. J., T. R. Varnell, and R. W. Rice. 1967. Fatty acid composition of certain ovine tissues as affected by maintenance level rations of roughage and concentrate. J. Anim. Sci. 29:41-45.
  38. Mitchell, G. E., A. W. Reed, and S. A. Rogers. 1991. Influence of feeding regimen on the sensory qualities and fatty acid contents of beef steaks. J. Food Sci. 56:1102-1103. https://doi.org/10.1111/j.1365-2621.1991.tb14652.x
  39. Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethyl-acetals from lipids with boron fluoride-methanol. J. Lipid Res. 5:600-608.
  40. Mortensen, M., H. J. Andersen, S. B. Engelsen, and H. C. Bertram. 2006. Effect of freezing, thawing and cooking rate on water distribution in two pork qualities. Meat Sci. 72:34-42. https://doi.org/10.1016/j.meatsci.2005.05.027
  41. Muir, P. D., J. M. Deaker, and M. D. Bown. 1998. Effects of forage- and grain-based feeding systems on beef quality: A review. NZ J. Agric. Res. 41:623-635. https://doi.org/10.1080/00288233.1998.9513346
  42. Myers, S. E., D. B. Faulkner, T. G: Nash, L. L. Berger, D. F. Parrett, and F. K. McKeith. 1999. Performance and carcass traits of early-weaned steers receiving either a pasture growing period or a finishing diet at weaning. J. Anim. Sci. 77:311-322.
  43. Nanda, A. S. and T. Nakao. 2003. Role of buffalo in the socioeconomic development of rural Asia: current status and future prospectus. Anim. Sci. J. 74:443-455. https://doi.org/10.1046/j.1344-3941.2003.00138.x
  44. Nuernberg, K., D. Dannenberger, G. Nuernberg, K. Ender, J. Voigt, N. D. Scollan, J. D. Wood, G. R. Nute, and R. I. Richardson. 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livest. Prod. Sci. 94:137-147. https://doi.org/10.1016/j.livprodsci.2004.11.036
  45. Raes, K., A. Balcan, P. Dirinck, A. De Winne, E. Clayes, C. Demeyer, and S. De Smet. 2003. Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci. 65:1237-1246. https://doi.org/10.1016/S0309-1740(03)00031-7
  46. Realini, C. E., S. K. Duckett, G. W. Brito, M. D. Rizza, and D. De Mattos. 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci. 66:567-577. https://doi.org/10.1016/S0309-1740(03)00160-8
  47. Rossell, J. B. 1994. Measurement of rancidity. In: Rancidity in Foods (Ed. J. C. Allen, and R. J. Hamilton). Blackie Academic and Professional, London, UK. pp. 22-53.
  48. Sami, A. S., C. Augustini, and F. J: Schwarz. 2004. Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls. Meat Sci. 67:195-201. https://doi.org/10.1016/j.meatsci.2003.10.006
  49. Sami, A. S., J. Koegel, H. Eichinger, P. Freudenreich, and F. J. Schwarz. 2006. Effect of the dietary energy source on meat quality and eating quality attributes and fatty acid profile of Simmental bulls. Anim. Res. 55:287-299. https://doi.org/10.1051/animres:2006016
  50. Sanudo, C., M. M. Campo, I. Sierra, G. A. Maria, J. L. Olleta, and P. Santolaria. 1997. Breed effect on carcass and meat quality of suckling lambs. Meat Sci. 46:357-365. https://doi.org/10.1016/S0309-1740(97)00030-2
  51. SAS Institute Inc. 2010. SAS/STAT User's guide: Version 9.2. SAS Institute Inc., Cary, North Carolina.
  52. Serrano, E., P. Pradel, R. Jailler, H. Dubroeucq, D. Bauchart, J. F. Hocquette, A. Listrat, J. Agabriel, and D. Micol. 2007. Young Salers suckled bull production: effect of diet on performance, carcass and muscle characteristics and meat quality. Animal 7:1068-1079.
  53. Scollan, N., H. F. Hocquette, K. Nuernberg, D. Dannenberger, I. Richardson, and A. Moloney. 2006. Innovations in beef production systems that enchance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74:17-33. https://doi.org/10.1016/j.meatsci.2006.05.002
  54. Spanghero, M., L. Gracco, R. Valusso, and E. Piasentier. 2004. In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls. Livest. Prod. Sci. 91:129-141. https://doi.org/10.1016/j.livprodsci.2004.07.013
  55. Steen, R. W. J., N. P: Lavery, D. J. Kilpatrick, and M. G. Porter. 2003. Effects of pasture and high-concentrate diets on the performance of beef cattle, carcass composition at equal growth rates, and the fatty acid composition of beef. NZ J. Agric. Res. 46:69-81. https://doi.org/10.1080/00288233.2003.9513533
  56. Tiwari, C. M., S. B. Jadhao, M. Chramoni, S. Anan, and M. Y. Khan. 2001. Studies on carcass characteristics and economics of supplementation of different protein to ammoniated straw-based rations in growing buffalo calves. Buffalo J. 2:179-193.
  57. van Soest, P. J., J. B. Robertson, and B. A. Lewis. 1991 Methods of dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy Sci. 74:3583-3597. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  58. Varela, A., B. Oliete, T. Moreno, C. Portela, L. Monserrrat, J. A. Carballo, and L. Sanchez. 2004. Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Sci. 67:515-522. https://doi.org/10.1016/j.meatsci.2003.12.005
  59. Valenzuela, A. and N. Morgado. 1999. Trans fatty acid isomers in human health and in the food industry. Biol. Res. 32:273-287.
  60. Varnam, A. H. and J. P. Sutherl. 1995. Meat and meat products: Technology, chemistry and microbiology. 1st edn. Chapman and Hall, London, UK.
  61. Vestergaard, M., M. Therkildsen, P. Henckel, L. R. Jensen, H. R. Andersen, and K. Sejrsen. 2000. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci. 54:187-195. https://doi.org/10.1016/S0309-1740(99)00098-4
  62. Wanapat, M., A. Ngarmasang, S. Kokhuntot, C. Wachirapakom, and P. Rowlinson. 2000. A comparative study on the ruminal microbial population of cattle and swamp buffalo raised under traditional village conditions in the northeast of Thailand. Asian-Aus. J. Anim. Sci. 13:918-921. https://doi.org/10.5713/ajas.2000.918
  63. Wheeler, T. L., S. D. Shacklford, and M. Koohmaraie. 2002. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. J. Anim. Sci. 80:982-987.
  64. Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, P. R. Sheard, R. I. Richardson, S. I. Hughes, and F. M. Whittington. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019
  65. Yang, A., M. C. Lanari, M. Brewster, and S. K. Tume. 2002. Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement. Meat Sci. 60:41- 50. https://doi.org/10.1016/S0309-1740(01)00103-6
  66. Ziauddin, K. S., S. Mahendraker, D. N. Rao, B. S. Ramesh, and B. L. Amla. 1994. Observations on some chemical and physical characteristics of buffalo meat. Meat Sci. 37:103-113. https://doi.org/10.1016/0309-1740(94)90148-1

피인용 문헌

  1. Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions vol.39, pp.4, 2014, https://doi.org/10.1590/fst.08918
  2. Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health vol.33, pp.None, 2014, https://doi.org/10.1051/bioconf/20213304004
  3. The Impact of Feed Supplementations on Asian Buffaloes: A Review vol.11, pp.7, 2014, https://doi.org/10.3390/ani11072033
  4. Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion‐type sausage vol.56, pp.8, 2014, https://doi.org/10.1111/ijfs.15015
  5. Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability vol.11, pp.11, 2021, https://doi.org/10.3390/ani11113042
  6. The effect of different slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes vol.53, pp.1, 2014, https://doi.org/10.1007/s11250-021-02571-z