The biological value of buffalo meat is

The biological value of buffalo meat is 65%.
Biological value measures protein quality by calculating the nitrogen used for tissue formation divided by the nitrogen absorbed from food. This product is multiplied by 100 and expressed as a percentage of nitrogen utilized.
Meat is a significant source of protein, which is of high biological value. Within developed nations, meat provides around 60% of protein intake compared with only 15% in poorer nations. The protein content of different meats and cuts varies inversely with fat content.