02173naa a2200253 a 450000100080000000500110000800800410001902400270006010000230008724501340011026000090024452013930025365000250164665000160167165000200168765300090170765300200171670000270173670000310176370000180179470000230181270000180183577300660185320645832024-01-09       2016    bl uuuu     u00u1 u    #d7 a10.1002/jsfa.79222DOI1 aJOELE, M. R. S. P.  aMeat quality of buffaloes finished in traditional or silvopastoral system in the brazilian eastern Amazon.h[electronic resource]  c2016  aBACKGROUND: The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. RESULTS: No major difference between finishing systems was found (P &gt 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best ?characteristic meat aroma?. CONCLUSION: Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative.  achemical composition  afatty acids  aBubalus Bubalis  aILPF  aRearing systems1 aLOURENÇO, L. de F. H.1 aLOURENÇO JUNIOR, J. de B.1 aARAUJO, G. S.1 aBUDEL, J. C. de C.1 aGARCIA, A. R.  tJournal of the Science of Food and Agriculture, p. 1-6, 2016.