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Vaz RZ, de Sá HAOM, Sartori DBS, Costa PT, Fluck AC, Kröning AB, Ferreira OGL, Costa OAD, Restle J. Trade and consumption of buffalo meat in Brazil. Meat Sci 2024; 208:109399. [PMID: 38039632 DOI: 10.1016/j.meatsci.2023.109399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 10/18/2023] [Accepted: 11/23/2023] [Indexed: 12/03/2023]
Abstract
Due to the lack of information concerning the buffalo production chain, the aim of this survey was to identify consumer behaviour, acceptance and trends in relation to buffalo meat. The survey research method was used, for which an online questionnaire was prepared using Google Forms, and distributed via digital platforms to Brazilian consumers. Using the exploratory technique of multivariate statistics, ordination was carried out by principal component analysis (PCA), where the words were grouped into dimensions. Of the respondents, 44.82% had already consumed buffalo meat; however, many did not know whether they had already tried it, since 50.24% of the respondents said they could not identify any difference between buffalo meat and beef. An identification and indication of the origin were considered important by 44.82% of respondents. The respondents cited 1130 different terms, the word 'quality' appearing in most responses. Principal component analysis explained 93.32% of the variations in the consumer perception of buffalo meat. A part of Brazilian consumers is unaware of the buffalo production chain, and have never had the opportunity to consume the meat. The creation and divulgation of a certificate of identification, together with the benefits to health from consuming buffalo meat is fundamental for consumer confidence, which, together with the ready availability of the product, would allow expansion, consolidation and improvement of the production chain. The results of the study show the potential for increasing the consumption of buffalo meat among Brazilian consumers, providing the product included a guarantee of origin, quality and healthiness.
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Affiliation(s)
- Ricardo Zambarda Vaz
- Federal University of Santa Maria, Department of Animal Science, Av. Independência, 3751 Palmeira das Missões, RS, Brazil.
| | | | - Dayana Bernardi Sarzi Sartori
- Federal University of Santa Maria, Department of Animal Science, Av. Independência, 3751 Palmeira das Missões, RS, Brazil
| | - Pablo Tavares Costa
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | - Ana Carolina Fluck
- Technological Federal University of Paraná, Estrada para Boa Esperança, s/n, Dois Vizinhos, PR, Brazil
| | - Alexsandro Bahr Kröning
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | - Otoniel Geter Lauz Ferreira
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | | | - João Restle
- Federal University of Goiás, Department of Animal Science, Rodovia Goiânia, km 8, s/n, Goiânia, GO, Brazil
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Mohd Azmi AF, Mat Amin F, Ahmad H, Mohd Nor N, Meng GY, Zamri Saad M, Abu Bakar MZ, Abdullah P, Irawan A, Jayanegara A, Abu Hassim H. Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability. Animals (Basel) 2021; 11:ani11113042. [PMID: 34827775 PMCID: PMC8614549 DOI: 10.3390/ani11113042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 11/16/2022] Open
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.
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Affiliation(s)
- Amirul Faiz Mohd Azmi
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Fhaisol Mat Amin
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Hafandi Ahmad
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Norhariani Mohd Nor
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Goh Yong Meng
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Mohd Zamri Saad
- Department of Veterinary Laboratory Diagnosis, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Md Zuki Abu Bakar
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
| | - Punimin Abdullah
- Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia;
| | - Agung Irawan
- Vocational School, Universitas Sebelas Maret, Surakarta 57126, Indonesia;
- Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, OR 97333, USA
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia;
| | - Anuraga Jayanegara
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia;
| | - Hasliza Abu Hassim
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (A.F.M.A.); (F.M.A.); (H.A.); (N.M.N.); (G.Y.M.); (M.Z.A.B.)
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia;
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +603-9769-3417
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Moretto Â, Byruchko RT, Modesto EC, Motta AS, Friedrich MT, Rezzadori K. Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ângela Moretto
- Department of Animal Science Faculty of Agronomy Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Rafaella T. Byruchko
- Department of Food Technology Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Elisa C. Modesto
- Department of Animal Science Faculty of Agronomy Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Amanda S. Motta
- Department of Microbiology Institute of Basic Health SciencesFederal University of Rio Grande do Sul Porto Alegre Brazil
| | - Maria T. Friedrich
- Research Center of Alimentation University of Passo FundoCEPA/UPF Passo Fundo Brazil
| | - Katia Rezzadori
- Department of Food Science and Technology Agricultural Sciences Center University of Santa Catarina Florianópolis Brazil
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