Studies on the evaluation of productive traits and its efficient use in buffaloes

众所周知，家养水牛对湿热的热带环境有很好的适应性，比牛更能有效地利用粗饲料。本研究旨在从1）体温调节反应、2）繁殖性状、3）饲料利用和育肥性能等方面对水牛的生理和生产性状进行表征，并与同年龄、同饲养条件的黄牛进行比较。研究结果表明：1）水牛比婆罗门牛具有更高的蓄热能力和更强的热敏感性，这些特征使布法罗对高温环境具有良好的耐受性。(ref.（1）2）为克服水牛超数排卵和体外受精胚胎产量低的问题，进行了布法罗体细胞核移植到黄牛卵母细胞的尝试。因此，形态正常的胚胎在囊胚期，一个中间基因， ...更多信息 核移植胚胎，成功获得。(ref. 2）3）水牛表现出比牛上级的干物质消化率和更有效的饲料能量利用率，并且，如果在幼年（2岁）时适当饲养和喂养，它们表现出与肉牛一样高的良好的产肉性能。(ref.（3）4）4）在4℃下老化2周后，对布法罗牛肉嫩化和pH值的变化进行了评价。结果表明，布法罗肉pH值下降较慢，在整个老化过程中，布法罗肉（烤）比牛肉嫩。目前，人们正在通过测定肌肉蛋白质降解率和蛋白酶活性等指标来确定布法罗肉嫩度较高的原因。5）从布法罗血液中瘦素、胰岛素和胆固醇浓度较低的结果来看，我们预期不同种属间的脂肪代谢存在差异。屠宰动物后，采集血液和肝脏样本，目前正在分析与脂质相关的酶活性，并准备发表。6）延迟分析肉类和肝脏组织的原因是，由于口蹄疫的爆发，国家动物检疫被强制执行，因此需要时间才能获得进口违禁产品（布法罗肉）的许可。少

It has been known that domestic buffaloes have a good adaptability to hot-humid tropical environments and can utilize coarse fodder more efficiently than cattle. This study aimed at to characterize the physiological and productive traits of buffaloes in terms of 1) thermoregulatory responses, 2) reproductive traits, 3) feed utilization and fattening performance, by comparing the traits to those of cattle with same ages and same feeding conditions. Research results obtained are as follows:1) Buffaloes show a higher body heat storage capacity and higher levels of sensitive heat dissipation than in Brahman grade cattle, and these characteristics allow the buffalo well-tolerate hot environments. (ref. 1)2) To overcome less efficient yield for embryo production by super ovulation and in vitro fertilization in buffaloes, an attempt of nuclear transfer of buffalo somatic cells to cattle oocytes has been conducted. As a result, the morphologically normal embryos at blastocyst stage, a inter-ge … More neric nuclear-transferred embryo, were successfully obtained. (ref. 2)3) Buffaloes show a superior digestibility of dry matter and more efficient feed energy utilization rates than cattle, and, if raised and fed properly at young ages (2 year old), they show a good meat-producing performance as high as beef cattle. (ref. 3, 4)4) In addition, with postmortem aging at 4℃ for 2 weeks, buffalo meat tenderization and change in pH was evaluated. The results showed that the pH decline was slower in buffalo meat and during the whole period of aging buffalo meat (roast) was more tender than beef. Presently, muscle protein degradation and protease activity, etc, are being measured to determine the cause of the higher tenderness in buffalo meat.5) From the results of low concentrations of leptin, insulin, and cholesterol in the blood of buffalo, we expected a difference in lipid metabolism between the species. Following slaughter of the animals, blood and liver samples were collected, and lipid related enzyme activity is currently being analyzed and prepared for publication.6) The reason for the delay in the analysis of meat and hepatic tissues is that due to the outbreak of foot and mouth disease, national animal quarantine is enforced and thus time was taken in order to gain permission to import prohibited products (buffalo meat). Less