Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina
The Argentine Northeast region is characterized by its subtropical climate, with low and floodable land with significant environmental variability. The exploitation of buffaloes is presented as an alternative for meat production, as it adapts to special agro-ecological conditions due to waterloggin...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2023-11-01
|
| Series: | Revista Científica |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43527 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1825202109277011968 |
|---|---|
| author | Gladis Rébak Gladys Obregón Diego Gómez Laura Vázquez-Acosta Mariano Pino Julia Obregón Rosa Molina Victoria Cantero Luz Segovia-Espinola |
| author_facet | Gladis Rébak Gladys Obregón Diego Gómez Laura Vázquez-Acosta Mariano Pino Julia Obregón Rosa Molina Victoria Cantero Luz Segovia-Espinola |
| author_sort | Gladis Rébak |
| collection | DOAJ |
| description |
The Argentine Northeast region is characterized by its subtropical climate, with low and floodable land with significant environmental variability. The exploitation of buffaloes is presented as an alternative for meat production, as it adapts to special agro-ecological conditions due to waterlogging of the land, the presence of low-digestibility pastures and ectoparasites in which beef cattle do not always express their maximum potential. This research was carried out as part of a larger work at the El Carmen farm, 20 km from Corrientes, which has
approximately 30 hectares, where beef cattle and buffaloes coexist. The sample included 15 post-weaning Murrah (n: 5), Mediterranean (n: 5) buffaloes breeds and their crosses (n: 5), with ages ranging from 12 to 15 months and average weights of 380 kg. Animals were raised on natural fields, with access to self-consumption hoppers to supply food composed of alfalfa bales, broken and whole corn, and soybean pellets with a consumption of 1.5% of live weight. The composition of the food supplied as strategic supplementation to achieve the slaughter weight was studied, as well as the chemical composition of the meat, taking samples of the Longissimus dorsi muscle between the 11th and 13th ribs, obtaining steaks with a thickness of 2.5 cm., being conditioned in bags of first use and refrigerated at 4 ºC until its processing in the laboratory of the Food Technology Service of the Faculty of Veterinary Sciences of Corrientes. With the steak samples (n: 15), we determined the chemical composition of the meat and the food supplied to the buffaloes, referencing the standard methods of the Official Association of Analytical Chemists (AOAC). The fatty acid profile was also determined, with extraction according to the Folch technique and gas chromatography (GC), identifying saturated (SFA), unsat-urated (UFA): monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids present in the intramuscular fat. The average values in meat were 28.09% db, 71.91% moisture, 23.69% crude protein, 1.94% ethereal extract (chemical fat), and 1.23% ash. Regarding fatty acids, values of 18.59% SFA and 81.4%
UFA were found, standing out within the latter 77.4% MUFA and 4% PUFA. Ratio n-3/PUFA/n-6 PUFA was 1:2. No significant differences in breeds and crosses were detected, concluding that buffalo meat is nutritionally healthy and productively profitable for the region.
|
| format | Article |
| id | doaj-art-e8d31cf2092746b9a86b0403cbb2c902 |
| institution | Kabale University |
| issn | 0798-2259 2521-9715 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Universidad del Zulia |
| record_format | Article |
| series | Revista Científica |
| spelling | doaj-art-e8d31cf2092746b9a86b0403cbb2c9022025-02-07T15:37:09ZengUniversidad del ZuliaRevista Científica0798-22592521-97152023-11-0133Suplemento10.52973/rcfcv-wbc133Chemical analysis of buffalo meat in a self-consumption system in northeastern of ArgentinaGladis Rébak0Gladys Obregón1Diego Gómez2Laura Vázquez-Acosta3Mariano Pino4Julia Obregón5Rosa Molina6Victoria Cantero7Luz Segovia-Espinola8Facultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, ArgentinaFacultad de Ciencias Veterinarias, Universidad Nacional del Nordeste, Corrientes, Argentina The Argentine Northeast region is characterized by its subtropical climate, with low and floodable land with significant environmental variability. The exploitation of buffaloes is presented as an alternative for meat production, as it adapts to special agro-ecological conditions due to waterlogging of the land, the presence of low-digestibility pastures and ectoparasites in which beef cattle do not always express their maximum potential. This research was carried out as part of a larger work at the El Carmen farm, 20 km from Corrientes, which has approximately 30 hectares, where beef cattle and buffaloes coexist. The sample included 15 post-weaning Murrah (n: 5), Mediterranean (n: 5) buffaloes breeds and their crosses (n: 5), with ages ranging from 12 to 15 months and average weights of 380 kg. Animals were raised on natural fields, with access to self-consumption hoppers to supply food composed of alfalfa bales, broken and whole corn, and soybean pellets with a consumption of 1.5% of live weight. The composition of the food supplied as strategic supplementation to achieve the slaughter weight was studied, as well as the chemical composition of the meat, taking samples of the Longissimus dorsi muscle between the 11th and 13th ribs, obtaining steaks with a thickness of 2.5 cm., being conditioned in bags of first use and refrigerated at 4 ºC until its processing in the laboratory of the Food Technology Service of the Faculty of Veterinary Sciences of Corrientes. With the steak samples (n: 15), we determined the chemical composition of the meat and the food supplied to the buffaloes, referencing the standard methods of the Official Association of Analytical Chemists (AOAC). The fatty acid profile was also determined, with extraction according to the Folch technique and gas chromatography (GC), identifying saturated (SFA), unsat-urated (UFA): monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids present in the intramuscular fat. The average values in meat were 28.09% db, 71.91% moisture, 23.69% crude protein, 1.94% ethereal extract (chemical fat), and 1.23% ash. Regarding fatty acids, values of 18.59% SFA and 81.4% UFA were found, standing out within the latter 77.4% MUFA and 4% PUFA. Ratio n-3/PUFA/n-6 PUFA was 1:2. No significant differences in breeds and crosses were detected, concluding that buffalo meat is nutritionally healthy and productively profitable for the region. https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43527buffaloesmeat compositionfatty acids |
| spellingShingle | Gladis Rébak Gladys Obregón Diego Gómez Laura Vázquez-Acosta Mariano Pino Julia Obregón Rosa Molina Victoria Cantero Luz Segovia-Espinola Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina Revista Científica buffaloes meat composition fatty acids |
| title | Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina |
| title_full | Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina |
| title_fullStr | Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina |
| title_full_unstemmed | Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina |
| title_short | Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina |
| title_sort | chemical analysis of buffalo meat in a self consumption system in northeastern of argentina |
| topic | buffaloes meat composition fatty acids |
| url | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43527 |
| work_keys_str_mv | AT gladisrebak chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT gladysobregon chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT diegogomez chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT lauravazquezacosta chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT marianopino chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT juliaobregon chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT rosamolina chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT victoriacantero chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina AT luzsegoviaespinola chemicalanalysisofbuffalomeatinaselfconsumptionsysteminnortheasternofargentina |