SciELO - Scientific Electronic Library Online

 
vol.4 issue2Evaluation of the fasibility of a probiotic vine native of Lactobacillus casei in creamcheeseLearning evaluation. a vital matter in higher education author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista Lasallista de Investigación

Print version ISSN 1794-4449

Abstract

AGUDELO GOMEZ, Divier Antonio; CERON MUNOZ, Mario Fernando  and  HURTADO LUGO, Alejandro. The buffalo as a meat product: Production and genetic improvement. Rev. Lasallista Investig. [online]. 2007, vol.4, n.2, pp.43-49. ISSN 1794-4449.

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.

Keywords : Growth; Inheritability; Genetic parameters.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License