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The Romanian Buffalo Breed (RBB), established in 1987, originated from local river buffalo populations highly adapted to the low-input breeding condition. Cross-breeding with Asian breeds was recently used for genetic improvement in milk production. In the last 25 years the species has dramatically decreased. Over 90% of livestock has been sold and never replaced. The population is now mainly maintained in subsistence farms. This study aims to assess the genetic diversity within the remaining population and to verify links with improved breeds supposedly introgressed in RBB. To assess the genetic diversity of RBB and ascertain possible phylogenetic relations with other buffalo breeds, we sequenced the entire cytochrome B gene (MTCYB) in a sample population. Blood samples were collected from randomly selected 52 unrelated individuals from various locations in Transylvania. A DNA fragment containing the entire MTCYB gene (1140bp) was amplified by PCR directly from whole blood (1μl). The amplicons were sequenced using two pairs of primers. The sequences were subsequently used for genetic diversity assessments. Analysis of the sequences led to the identification of five novel MTCYB haplotypes, uploaded in GenBank with the following accession numbers: JQ241279; JQ241280; JQ241281; JQ241282; JQ241283. In the sample population, the most frequently identified haplotypes were haplotype 2 (EF409940.1) and haplotype 3 (EF409941.1), previously reported in other buffalo populations, mainly from Asia, confirming the Asiatic origins of RBB. Sequence comparisons have revealed that RBB is mainly related with Indian breeds. Despite the numerical decline of RBB, through correct breeding schemes the breed maintained a good level of genetic diversity. Our analysis confirms RBB’s Asiatic origins. Presence of new haplotypes may also reflect that this population is isolated from a geographical and reproductive point of view. [ABSTRACT FROM AUTHOR]

The biological material of buffaloes in this area shows favorable characteristics in the direction of milk production with a total length of lactation almost close to the normal one, but the interval between births is quite high. Pure milk fat content on total lactation is 6.98% and 6.96% for normal lactation, with variations from the first lactation of 7.27% to 6.86% in the ninth lactation. The time of the dry period shows variation between 80.84 and 142.84 days and calving interval between 375.91 and 435.48 days. [ABSTRACT FROM AUTHOR]

In the past decades buffalo milk has attracted growing interest in most countries, especially due to its nutrition characteristics. In Romania, buffalo milk and milk products are mainly considered local and traditional resources, and play an important role in enhancing livestock biodiversity. Currently, the overall availability of milk from all dairy animal species, as well as the possibility of obtaining new products must be analysed. Buffalo milk composition is influenced by season. Milk fat level in autumn is 7.95%, and in the summer it is 7.29%. The highest mean values for the cheese were recorded in the spring season, with a fat and protein content of 41.02% and 21.34%, respectively. In autumn, the fat content is at 36.92%, and protein is at 19.81% . [ABSTRACT FROM AUTHOR]

This article discusses a study of the physico-chemical parameters from buffalo raw milk during different lactations. The study started from the fact that the quality assurance of starting material is one of the principal parameters which is conditioning the quality of end product. It provided the results of the physico-chemical investigation of the buffalo milk fated in the industrial processing.

Given to the peculiarities of the lactating buffaloes behavior and for influencing the chemical composition and technological quality of the final products made from buffalo milk, we thought it advisable to study the main physico-chemical parameters (fat, protein, lactose and solids) from the herd of buffaloes GDG Cluj county formed from 72 buffaloes in I-VIII lactations. [ABSTRACT FROM AUTHOR]

Lipids are major components of buffalo milk with great implications in nutrition and economical aspects. The nutritional value of buffalo milk is derived from its complex chemical composition and its high rate of assimilation. Major fatty acids found in both milk and cheese were: palmitic acid (16:0), oleic (18:1) and stearic (18:0). The ratio between UFA/SFA was 0.3, lower than the threshold of 1.5 which is considered to not raise negative health effects. [ABSTRACT FROM AUTHOR]

This study aims to analyze the main milk components function of lactation. The following components were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our study these components are influenced by the specific reference seasonal conditions. The average fat percent in milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%. [ABSTRACT FROM AUTHOR]