| Titles |
|
English :
|
Histology and meat quality of buffalo calves under heat stress
|
|
| Abstract |
Eight buffalo calves were available for this experiment. The age of the calves was six months and their live body weight (BW) ranged between 118.00 - 119.25 kg. Two groups A and B (4 calves in each lab) these calves exposure to artificial constant severe heat stress (Lab A, 40°C) and comfort (Lab B, 25°C) for one month. And interrupted by 15 days period under natural climatic outdoors conditions then the second month under artificial the same condition. The average body weight in the end of exposure to stress before slaughtered was 106.8±5.6 for calves in group A and 167.0±4.2 in group B. And the age was 9 month. Calves stayed in the labs under this condition until the slaughtered. And taken blood samples to determined, total protein (TP), total lipids (TL), minerals (Sodium, Na; Potassium, K; Calcium, Ca; Phosphor, P and Iron, Fe). Calves were fasted 19 hours before slaughtered. After slaughtered taken longissmus muscles to measurement, weight, area, chemical analysis (protein, fat and ash), minerals (Na, K, Ca and P), physical characterizes (tenderness, color and cooking losses) and histology. The main objective of the present work was to study the relationship between histological parameters (fiber diameter, fiber area, intermediate fat of muscle buffalo (Longissmus dorsi, LD)) with physical parameters and meat quality after the calves to exposure heat stress.
Results obtained from this study could be summarized as follows; the chemical and physical characters were a good under heat stress. The protein and ash in meat were higher, while the lipids were lower, color of meat was light, and the tenderness and taste test were excellent as the veal with level from protein high and low lipids. The observations values of all histological parameters were higher in group A than in group B, except connective tissue, number of package, total fine fibers per field which, were lower in group A than group B. The low level of moisture % is due to decrease the loss cooking. Thus all this need by the consumer taste and healthily. The heat stress don't effect of quality of meat and give meat good to consumer.
Keywords: Buffalo calves, meat quality, histology, heat stress.
|
| Publication year |
2013
|
| Pages |
99-111
|
| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
|
| Availability number |
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| serial title |
Egyptian Journal Basic Applied Physiology
|
| ISSN |
1687-1146
|
| Author(s) from ARC |
|
| Agris Categories |
Animal physiology - Nutrition
|
AGROVOC
TERMS |
Blood.
Heat stress.
Lipids.
Meat.
Minerals.
Proteins.
Quality.
|
| Proposed Agrovoc |
histology;Buffalo calves;
|
| Publication Type |
Journal
|