Titlebook: Asiatic Water Buffalo; A Sustainable and He Naveena B. Maheswarappa,Muthukumar Muthupalani,Suk Book 2022 The Editor(s) (if applicable) and

随意

compel

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https://doi.org/10.1007/978-3-031-37755-6falo population, buffalo meat production, international trade, regulations, and non-tariff barriers affecting export market. Important animal diseases affecting the global trade, OIE regulations, etc. are discussed.

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https://doi.org/10.1007/978-3-031-37755-6 in fatty acid composition and minerals have been highlighted. Higher conjugated linoleic acid and other bioactive peptides content in buffalo meat and their role in nutritional benefits to consumers have been described. Lower atherogenic index and health benefits of consuming buffalo meat over beef are narrated.

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https://doi.org/10.1057/9780230228269chemical quality, composition, nutritive value, organoleptic attributes, and processing characteristics of buffalo meat relative to beef are narrated. Overall, the chapter gives an overview of buffalo meat as an alternative red meat source.

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SLAG

Nutritional Security and Sustainability,es. This chapter highlights their contribution to national economies, nutritional security, sustainable practices, and success stories. Climate smart nature of water buffaloes, their multiple utility, suitability under smallholder production system, reduced food miles, and contribution to UN-sustainable development goals have been narrated.

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RADE

Buffalo Meat Versus Beef,chemical quality, composition, nutritive value, organoleptic attributes, and processing characteristics of buffalo meat relative to beef are narrated. Overall, the chapter gives an overview of buffalo meat as an alternative red meat source.