By: Andre Mendes Jorge1, Cristiana Andrighetto
The production of buffaloes cutting has shown great expansion in Brazil and in order to subsidize the meat production chain buffalo this study aimed to gather information on the carcass characteristics of various genetic groups of buffaloes slaughtered at different stages of physiological maturity. Search results will be presented focusing on carcass yield, basic cuts and commercial carcass physical composition, relations between the tissues of the carcass, carcass length, measures músculoLongissimus dorsi area and thickness of subcutaneous fat obtained between the 12th and 13th ribs and at the time of the Biceps femoris muscle. Will highlight the importance of the use of ultrasound to predict carcass traits of buffaloes.
See article in full: http://www.fmvz.unesp.br/bufalos/HPBufalos_files/Palestras/Car_Carc_Bub_ZOOTEC_2005.pdf
