Characteristics of Buffalo Production and Research Systems in Southern Mexico

Background: This research aimed to characterize the production units of water buffalo (Bubalus bubalis) and review the published scientific literature in southeastern Mexico. Methods: Between May and June 2020, a questionnaire was created in Google forms, distributed through social networks, and emailed to buffalo breeders. In addition, a review of different scientific databases on the experimental studies developed in Mexico on buffalo was performed. Results: Data was collected from 8,867 animals from 13 producers located in southeastern Mexico; dual-purpose (milk-meat) is the primary zootechnical purpose (69.24%), and the rest is meat production. The buffalo herd is mainly composed of females (72.09%). Females are used primarily to repopulate the herd and males for meat production. Mortality in adults remained between 2 to 5%. 30.76% of the producers produce milk (495 females) with 5.1 L/d on average. 100% of the producers stated that they transform the milk into dairy products, mainly cheeses and other products. In the case of meat production, 31.97% of the males are fattened based on pastures with a weight range between 400-600 kg at the age of 22 months (range 18-30 months). Between 2012-and 2021, 19 studies related mainly to herd health (63.15%) were registered. Conclusion: It is concluded that this Mexican species has great productive potential with different areas for improvement. Due to sanitary management and rusticity, mortality is low. It is necessary to develop other lines of research associated with the reproduction, production of milk/meat, health, quality of products, safety, and sustainability of buffalo activity in Mexico

Métodos de coccion en carne de Cavia porcellus

In this study the effect of culinary technique and cooking times on Cavia porcellus meat consumers’ preference was analyzed, in order to determinate the acceptance of this rodent as a food resource. Two culinary techniques were used: roast (2, 3 and 4 min) and scalded (10, 15 and 20 min). Infraspinatus, deltoid and minor round muscles were considered as the experimental unit. To evaluate the sensory variables (smell, taste, juiciness and tenderness) meat samples were evaluated by a group of 20 consumers using a hedonic scale of structured satisfaction of 4 points and analyzed with a Friedman Test. The results indicate that Cavia porcellus meat is a viable option to be part of the food supply in Mexico since in all the sensory variables obtained positive ratings in the hedonic scale. Now it is necessary to explore the potential consumers and ways to present the meat of C. porcellus to consolidate the study.En este estudio se analizó el efecto de la técnica culinaria y los tiempos de cocción sobre la preferencia de carne de Cavia porcellus por consumidores, para explorar este roedor como recurso alimenticio. Se utilizaron dos técnicas culinarias: asado (2, 3 y 4 min) y escaldado (10, 15 y 20 min). Los músculos infraespinoso, deltoideo y redondo menor se consideraron como la unidad experimental. Para evaluar las variables sensoriales (olfato, gusto, jugosidad y ternura) las muestras de carne fueron evaluadas por un grupo de 20 consumidores utilizando una escala hedónica de satisfacción estructurada de 4 puntos y se analizó con una prueba de Friedman. Los resultados indican que la carne de Cavia porcellus es una opción viable para formar parte de la oferta alimentaria en México, debido a que todas las variables sensoriales obtuvieron calificaciones positivas en la escala hedónica. Ahora es necesario explorar los consumidores potenciales y formas de presentar la carne de C. porcellus para consolidar el estudio