Effect of gender and body condition score on meat quality in Kundi buffalo

DOI: 10.18805/ijar.B-1128    | Article Id: B-1128 | Page : 786-789
Citation :- Effect of gender and body condition score on meat quality in Kundi buffalo.Indian Journal Of Animal Research.2020.(54):786-789
Muhammad Usman Saleem, Asim Aslam, Ahsan Akram, Umer Iqbal, Shazia Shamas and Sadia Roshan usmansaleem@bzu.edu.pk
Address : Department of Biosciences, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan.  
Submitted Date : 25-03-2019
Accepted Date : 25-07-2019


The objectives of the current study were to study the effects of gender and body condition score (BCS) on meat quality in Kundi buffaloes. Samples of trapezius cervicalis, longissimus dorsi and semitendinosus muscles from forty Kundi buffaloes were selected for evaluating physical attributes of meat. Animals were divided into four equal groups on the basis of gender and BCS. It was found that in every group longissimus dorsi had the best quality characteristics among the selected skeletal muscles. Meat from male Kundi buffaloes and those with BCS > 4 was of superior quality than meat from female Kundi buffaloes and those with BCS of 1-4. Therefore gender and BCS can be used as a selection tool during animal selection regarding meat quality.


Muscle fiber number Muscle fiber diameter pH Tenderness Water holding capacity


  1. An, J.Y., Zheng, J.X., Li, J.Y., Zeng, D., Qu, L.J., Xu, G.Y. and Yang, N. (2010). Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens. Poult. Sci., 89: 1750-1754.
  2. Apple, J.K., Davis J.C., Stephenson, J., Hankins J.E., Davis, J.R. and Beaty, S.L. (1999). Influence of body condition score on carcass characteristics and subprimal yield from cull beef cows. J. Anim. Sci., 77: 2660-2669.
  3. Arguello, A., Castro, N., Capote, J. and Solomon, M. (2005). Effects of diet and live weight at slaughter on kid meat quality. Meat Sci., 70: 173-179. 
  4. Berri, C., Le Bihan-Duval, E., Debut, M., Sante-Lhoutellier, V., Baeza, E., Gigaud, V., Jego, Y. and Duclos, M.J. (2007). Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. J. Anim. Sci., 85: 2005-2011.
  5. Bertram, H.C., Henrik, J.A. and Anders, H.K. (2000). Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Sci., 57: 125-132.
  6. Bilal, M.Q., Suleman, M. and Raziq, A. (2006). Buffalo: Black gold of Pakistan. Livest. Res. Rural Develop., 18: 1-15.
  7. Chambaz, A., Scheeder, M.R.L., Kreuzer, M. and Dufey, P.A. (2003). Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Sci., 63: 491-500.
  8. Dwyer, C.M., Neil, C.S. and John, M.F. (1994). The influence of maternal nutrition on muscle fiber number development in the porcine fetus and on subsequent postnatal growth. J. Anim. Sci., 72: 911-917.
  9. Grossman, W., Jones, D. and McLaurin, L.P. (1975). Wall stress and patterns of hypertrophy in the human left ventricle. J. Clin. Invest., 56: 56-64.
  10. Hamm, R. (1986). Functional properties of the myofibrillar system and their measurements. [P.J. Bechtal Ed]. Academic Press, New York. 
  11. Hwang, I.H., Park, B.Y., Cho, S.H. and Lee, J.M. (2004). Effect of muscle shortening and proteolysis on warner- bratzler shear force in beef longissimus and semitendinosus. Meat Sci., 68: 497-505. 
  12. Joo, S.T., Kauffman, R.G., Kim, B.C. and Park, G.B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to color and water-holding capacity in porcine longissimus muscle. Meat Sci., 52: 291-297.
  13. Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K., and Lakshmana, V. (2009). Effect of age and gender on the processing characteristics of buffalo meat. Meat Sci., 83: 10-14.
  14. Kuru, N., Cinar, K., Demirbag, E. and Ilgun, R. (2017). Histological and histochemical structure of lingual salivary gland in mole rat (Spalax leucodon). Indian J. Anim. Res., 51: 252-255.
  15. Lapitan, R.M., Del Barrio, A.N., Katsube, O., Ban-Tokuda, T., Orden, E.A., Robles, A.Y., Fujihara, T., Cruz, L.C., Homma, H. and Kanai, Y. (2007). Comparison of carcass and meat characteristics of Brahaman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus Bubalis). Anim. Sci. J., 78: 596-604.
  16. Melody, J.L., Lonergan, S.M., Rowe, L.J., Huiatt, T.W., Mayes, M.S. and Lonergan, E.H. (2004). Early postmortem biochemical factors influence tenderness and water holding capacity of three porcine muscles. J. Anim. Sci., 82: 1195-1205.
  17. Miller, L.R., Garwood, V.A. and Judge, M.D. (1975). Factors affecting porcine muscle fiber type, diameter and number. J. Anim. Sci., 41: 66-77.
  18. Miranda-de la Lama, G.C., Villarroel, M., Olleta, J.L., Alierta, S., Sanudo, C. and Maria, G.A. (2009). Effect of pre-slaughter logistic chain on meat quality of lambs. Meat Sci., 83: 604-609.
  19. Mokantla, E., McCrindle, C.M., Sebei, J.P. and Owen, R. (2004). An investigation into the causes of low calving percentage in communally grazed cattle in Jericho, North West Province. J. S. Afr. Vet. Assoc., 75: 30-36.
  20. Musser, R.E., Davis, D.L., Tokach, M.D., Nelssen, J.L., Dritz, S.S. and Goodband, R.D. (2006). Effects of high feed intake during early gestation on sow performance and offspring growth and carcass characteristics. Anim. Feed Sci. Technol., 127: 187-189.
  21. Nagarjuna, A. and Doss, J.P. (2009). Acute oral toxicity and histopathological studies of cypermethrin in rats. Indian J. Anim. Res., 43: 235-240.
  22. Naveena B.M., Kiran M., Reddy K.S., Ramakrishna C., Vaithiyanathan S. and Devatkal S.K. (2011). Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. Meat Sci., 88: 727-732.
  23. Otto, G., Roehe, R., Looft, H., Thoelking, L. and Kalm, E. (2004). Comparison of different methods for determination of drip loss and their relationship to meat quality and carcass characteristics in pigs. Meat Sci., 68: 401-409.
  24. Patten, L.E., Hodgen, J.M., Stelzleni, A.M., Calkins, C.R., Jhonson, D.D. and Gwartney, B.L. (2008). Chemical properties of cow and beef muscles: Benchmarking the differences and similarities. J. Anim. Sci., 86: 1904-1916.
  25. Sanudo, C., Santolaria, M.P., Maria, G., Osorio, M. and Sierra, I. (1996). Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems. Meat Sci., 42: 195-202. 
  26. Sisson, S. and Grossman, J.D. (1985). The Anatomy of Domestic Animals. 4th Ed. WB Saunders, Philadelphia and London.
  27. Swanson, L.A., Kline, E.A. and Goll, D.E. (1965). Variation in muscle fiber size in bovine longissimus dorsi. J. Anim. Sci., 24: 97-101.
  28. Tilman, D., Lehman, C.L. and Thomson, K.T. (1997). Plant diversity and ecosystem productivity: theoretical considerations. Proc. Nat. Acad. Sci. USA., 94: 1857-1861.
  29. Velotto, S., Vitale, S., Varricchio, E. and Crasto, A. (2014). A new perspective: An Italian autochitonous pig and its muscle and fat tissue characteristics. Indian J. Anim. Res., 48: 143-149.
  30. Weglarz, A. (2010). Quality of beef from semi-intensively fattened heifers and bulls. Anim. Sci. Pap. Rep., 28: 207-218.
  31. Whittemore, L.A., Song, K., Li, X., Aghajanian, J., Davies, M., Girgenrath, S., Hill, J.J., et al (2003). Inhibition of myostatin in adult mice increases skeletal muscle mass and strength. Biochem. Biophys. Res. Commun., 300: 965-971.
  32. Young, O.A., West, J., Hart, A.L. and Otterdijk, F.F.H.V. (2004). A method for early determination of meat ultimate pH. Meat Sci., 66: 493-498.

Global Footprints