Physical and nutritional properties of buffalo meat finished on hay or maize silage‐based diets

• Published in: Animal science journal 2014-04, Vol.85 (4), p.405-410
• Main Authors: Cifuni, Giulia Francesca, Contò, Michela, Amici, Andrea, Failla, Sebastiana
• Format: Article
• Language: English
• Subjects: alfalfa hay; alpha-Linolenic Acid - analysis; Animal Feed; Animal Nutritional Physiological Phenomena - physiology; Animals; body weight; Buffalo; buffalo meat; Buffaloes; carcass quality; carcass weight; color; corn; corn silage; Diet; fatty acid composition; Fatty Acids - analysis; feeding system; Feeds; Food quality; human health; lipid content; Male; Meat; Meat - analysis; Medicago sativa; nutritional intervention; nutritive value; Random Allocation; saturated fatty acids; sensory properties; Zea mays
• ISSN: 1344-3941; 1740-0929
• DOI: 10.1111/asj.12152

The current study examines the effect of different finishing diets (hay‐ vs. maize‐silage on meal ration) on carcass quality, physical, chemical and sensory properties, and fatty acid profiles of buffalo meat. Twenty male Italian Mediterranean buffaloes (246 ± 9.00 kg live weight) were distributed at random into two groups at the beginning of the finishing period (368 ± 20 days). The buffaloes were offered two finishing diets: a maize silage (MS) or an alfalfa hay (AH) diet. No significant differences were found between dietary treatments for live and carcass weight. Meat chemical composition was influenced by dietary treatment. A higher fat content was detected in meat from animals finished with MS than AH (P