The buffalo as a meat product: Production and genetic improvement
Journal Title: Revista Lasallista de Investigación - Year 2007, Vol 4, Issue 2
Abstract
This article exposes the principles and foundations of the production and genetic parameters of the characteristics related to the growth of the buffalo species. At the same time, we describe works made all over the world concerning the characteristics of economic importance and the mathematic functions applied to animal growth. The studies consulted on the matter suggest that improvement programs can be implemented for better genetics in buffaloes, due to the wide genetic variation under which several populations of buffaloes have been classified. In Colombia there are not many studies made in order to estimate the production and genetic parameters of buffaloes. However, some recent suggest that this species have a great potential for its exploitation under the local conditions.
Authors and Affiliations
Divier Antonio Agudelo Gómez, Mario Fernando Cerón Muñoz, Alejandro Hurtado Lugo
Keywords
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