Buffalo meat contain white fat as

Buffalo meat contains white fat as Carotene converted to Vitamin A.
Buffalo meat has a lower fat content, and its fat is milky white, compared to the yellow-white fat of beef. Buffalo meat has a lower muscle pH of 5.6±0.4 whereas beef muscle has a pH of 6.4±0.7. It also has a significantly smaller amount of collagen in its muscles.
Vitamin A content in all buffalo cuts 1.74 to 2.46 μg/100 g, which was 2 - 3 times higher than the average value of 0.848 μg/100 g.