Abstract: The Asiatic swamp buffalo (Bubalus bubalis) is an important livestock species in the Lao People’s Democratic Republic (Laos), with smallholder farmers owning the majority of an estimated 774,200 buffalo. Of the estimated 226,400 farm households with buffalo, 78% have a herd size of four or fewer, kept as a storage of wealth, sale for beef, for manure as fertilizer, and decreasingly, draught power. The total meat consumption in Laos and China was approximately 21 kg and 58 kg per capita in 2009, with an annual growth rate forecast of 4.5% and 3.1%. Increasing demand for meat in both domestic and neighboring markets offers opportunities for smallholders to gain more income from their livestock, particularly buffalo. However improving buffalo production requires numerous management constraints to be addressed, including: health issues (parasites and endemic diseases, particularly Toxocara vitulorum and Haemorrhagic Septicaemia control), biosecurity and transboundary disease (Foot and Mouth Disease control), nutritional deficits, low reproductive performance, high slaughter rates of pregnant cows, undeveloped trade and marketing systems, limited veterinary and extension service capacity, and potentially climate change and policy impacts. This paper reviews available information on these constraints to identify remaining gaps in knowledge and offer potentially suitable strategic interventions aimed at increasing the supply of buffalo in Laos. With the current rapid rate of economic development expected to continue in Laos and the Greater Mekong Subregion, expansion of the domestic and regional markets for food requires a more biosecure and sustainable supply of safe meat. Improving livestock health, productivity, processing and marketing, particularly of buffalo, is critical to ensuring poor smallholder communities can participate in and access these growing markets, providing improved rural livelihoods, poverty reduction and increased food security.

Keywords: Asiatic swamp buffalo (Bubalus bubalis), large ruminant health and production, Laos.

Abstract: Incorporation of whey protein concentrate (WPC) at a level of 1, 2, 3 and 4% in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in terms physicochemical characteristics like moisture content, pH, protein content, water holding capacity (WHC), Extract release volume (ERV), microbiological characteristics like total plat count (TPC) and Yeast and mold count, and sensory characteristic including instrumental colour measurement. It was found that moisture content, protein content, ERV and WHC were significantly (P<0.05) increased in emulsion sausage as result of incorporation of 1-4% of WPC. Addition of 1-2% WPC decreased the pH. However 3-4% addition of WPC caused no change in pH and it remained comparable the pH of the control sample. TPC of ES was found in range of 6.23-6.37 log cfu/g. Emulsion sausage incorporated with whey protein concentrate was acceptable to the panelist. The numerical value of ‘L’ for the samples in fresh condition found in the range of 29.50%- 33.25%. Thus sample had 33.25 % of maximum lightness as compared to 66.75% darkness. The sample of fresh emulsion sausages was greyish brown colour in appearance.

Keyword: Sausage, Whey, Buffalo, Meat, Quality characteristic.