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Anim Biosci > Accepted Articles
https://doi.org/10.5713/ab.20.0825    [Accepted] Published online August 24, 2021.
Carcass and meat traits of bubaline finished on sugarcane-based diets supplemented with spineless cactus as a replacement for wheat bran
Christiano Raphael de Albuquerque Borges1,*  , Francisco Fernando Ramos de Carvalho2  , Maria Luciana Menezes Wanderley Neves2  , José Diógenes Pereira Neto2  , Guilherme Heliodoro Pedroso Vieira2  , Ricardo Alexandre da Silva Pessoa2 
1Department of Animal Science, Federal University of Amazonas - UFAM, Parintins, Brazil
2Department of Animal Science, Federal Rural University of Pernambuco - UFRPE, Recife, Brazil
Correspondence:  Christiano Raphael de Albuquerque Borges, Tel: +55-92-3533-1884, Fax: +55-92-3533-1884, Email: craborges@hotmail.com
Received: 8 December 2020   • Revised: 28 March 2021   • Accepted: 4 July 2021
An experiment was conducted to evaluate the effects of increasing levels of spineless cactus (0%, 33%, 66% and 100%) used as a substitute for wheat bran in buffalo diets on quantitative and qualitative traits of the meat and carcass.
Twenty Murrah buffaloes at 18 months of age, with a mean initial weight of 292.9±57.3 kg, were randomly allocated to four treatments with five replicates. The animals were slaughtered after 90 days in the feedlot. The effects of spineless cactus as a replacement for wheat bran in the diet of the buffaloes on the carcass and meat traits, slaughter weight, carcass yield and carcass measurements were studied.
Increased spineless cactus levels led to linear reduction in average daily gain, slaughter weight, hot and cold carcass weight, compactness index and in the amount of muscle in the carcass, and there is no difference between the control treatment and the 33% replacing level for these parameters. The quality of the meat was not influenced by the treatments.


Spineless cactus can replace wheat bran by up to 33% in sugarcane-based diets for buffaloes, without influencing quantitative and qualitative traits of the meat and carcass.
Keywords: Buffalo; Meat Tenderness; Nutrition; Tissue Composition

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