Effects of gender and slaughter age on meat quality of Anatolian water buffaloes

Evaluation of Anatolian Water Buffalo Carcass Weights Based on a Slaughterhouse Data Collection

This study analyzed data collected on a slaughterhouse from 2017 to 2021, belonging to five hundred and twenty one Anatolian water buffalos from different farms located in Edirne, Istanbul, and Kirklareli. Specifically, it aimed to determine the factors affecting the carcass weights and slaughter ages of the Anatolian water buffalos. The results of the study showed that the slaughter age of the buffalos was a significant determinant of their carcass weights. Meanwhile, the sex, slaughter year, and slaughter season affected the carcass weight. Differences were observed for the slaughter age regarding the sex and farm origin. Since the pricing system in local markets is based on the buffalo carcass weight, the findings of this study could be essential for farmers when determining their fattening strategies.

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.