Date of this Version Only very recently buffaloes have been
studied deeper for a better breeding and for emphasizing their
meat productive potentiality and its physiological, chemical and
organolptic qualities. Very good investigations, conducted
mainly in Australia, Bulgaria, Italy, Thailand and Trinidad show
in an univocal way, if the buffaloes are reared and fed well,
that the daily gain, the percentage of fessing and of the first
cut, the organoleptic characteristics are quite similar and
sometime also better than those of bovine cattle. The best
slaughter tiie is at 14-16 months of age when the live weight is
of 350-380 kg with a 52-58 percent of dressing. The A.
emphasizes the use of balanced food in function of the different
environmental situation, of appropriate breeding techniques and
the application of a selective program for the development of
genetic lines with high food conversion index to increase
considerably the availability of buffalo meat. Also, the
opportunity is emphasized of extending th