Genetic and Phenotypic Analysis of Meat Quality Traits in Buffalo Beef and Correlations to Carcass Composition

Authors

  • F. Sarubbi Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy
  • R. Palomba Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy
  • R. Baculo Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy
  • G. Auriemma Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy
  • F. Polimeno Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy
  • G. Maglione Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

DOI:

https://doi.org/10.6000/1927-520X.2013.02.01.8

Keywords:

Buffalo beef, genetic parameter, meat quality, carcass composition

Abstract

Abstract: Meat quality traits in buffalo beef were examined and their genetic parameters and genetic correlations to carcass composition were estimated. Dissection was performed on 40 buffalo beef carcasses and all traits recorded for each animal, as well as the weight on muscle lungissimus dorsi (LD). The temperature and pH were recorded at 1 and 48h post-slaughter. Intramuscular fat, protein, dry matter, meat colour (redness, a*, yellowness b* and lightness L*) were recorded. Hereditability estimates ranged from 0.12 and 0.99 for dissection traits and 0.61 and 0.68 for meat quality traits, which was significant for all traits except for ultimate pH and b*. Genetic correlation with L* were negative for a* and high and positive for b*. Intramuscular fat was moderate to highly genetically correlated to the a*, b* and half hot carcass weight. The not significant genetic correlation found between several of the meat quality traits, and between meat quality traits and carcasses composition traits, suggests that the meat quality traits analyzed should be implemented into breeding programme with care since their full effect on the other traits under selection cannot be accurately estimated. For more accurate estimates, further studies that especially include a large number of records for colour meat measures are needed.

Author Biographies

R. Palomba, Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

Institute for Animal Production System in Mediterranean Environment

R. Baculo, Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

Institute for Animal Production System in Mediterranean Environment

G. Auriemma, Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

Institute for Animal Production System in Mediterranean Environment

F. Polimeno, Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

Institute for Animal Production System in Mediterranean Environment

G. Maglione, Institute for Animal Production System in Mediterranean Environment. National Research Council, Via Argine, 1085, 80147, Naples, Italy

Institute for Animal Production System in Mediterranean Environment

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Published

2013-03-22

How to Cite

Sarubbi, F., Palomba, R., Baculo, R., Auriemma, G., Polimeno, F., & Maglione, G. (2013). Genetic and Phenotypic Analysis of Meat Quality Traits in Buffalo Beef and Correlations to Carcass Composition. Journal of Buffalo Science, 2(1), 42–48. https://doi.org/10.6000/1927-520X.2013.02.01.8

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