PRODUCTIVE AND QUALITATIVE ASPECTS OF BUFFALO MEAT
PRODUCTIVE AND QUALITATIVE ASPECTS OF BUFFALO MEAT
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DOI: https://doi.org/10.22533/at.ed.2652526031
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Palavras-chave: nutrição animal, qualidade, propriedades da carne.
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Keywords: animal nutrition, quality, meat properties
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Abstract: This review explores the productive and qualitative aspects of buffalo meat, focusing on production systems, weight development, and the physicochemical properties of the meat. Buffalo farming in Brazil is predominantly extensive, utilizing native or cultivated pastures with minimal supplementation. Compared to cattle, buffaloes exhibit higher fertility rates, better weight gain on lower-quality pastures, and earlier puberty. The review also highlights the physicochemical quality of buffalo meat, emphasizing its superior water retention capacity, lower saturated fatty acid content, and unique sensory properties such as tenderness and flavor. Despite challenges in commercialization, buffalo meat is increasingly recognized as a nutritious and sustainable alternative to beef. This study explores opportunities for improving buffalo meat production and expanding its market.
- Maria Vitória Gomes da Silva
- Leanndra de Pádua Ferreira Santos
- Carolina Louise Nascimento de Santana
- Webert Aurino da SIlva
- Apolônio Gomes Ribeiro
- Dayane Albuquerque da Silva
- Daniela Pinheiro de Oliveira
- Adrielle Carneiro de Araújo Santos
- Elton Francisco de Oliveira
- Maria Luciana Menezes Wanderley Neves
- Júlio Cézar dos Santos Nascimento
- Ricardo Alexandre Silva Pessoa
