An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

Belaunzaran, Xabier; Lavín, Paz; Barrón, Luis Javier R.; Mantecón, Ángel R.; Kramer, J. K. G.; Aldai, Noelia

doi:10.1016/j.meatsci.2016.10.014

Cited by 29 publications

(26 citation statements)

References 63 publications

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“…In terms of lipid constituents, data obtained from a survey of horse loin steaks n=82collected in the northern Spain showed that the highest MUFA, and the lowest DMA, BCFA, and PUFA content (%) were found in samples with higher content of IM fat (Belaunzaran et al, 2017). Higher values of 16:0 and lower values of 18:0 were reported in tissues of concentrate-fed horses (Lorenzo et al, 2010) and higher MUFA values (50.2 %) were shown to be associated with concentrate-based diets (He et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, meat FA composition is strongly influenced by the level of fatness, as well as genetic and dietary factors (De Smet et al, 2004). In general, horse meat was found to be lean with a significant content of n-3 polyunsaturated FAs (PUFAs) (Belaunzaran et al, 2017;Lorenzo et al, 2010), and for this reason it has been considered an interesting option from a nutritional point of view. However, the higher PUFA content could also negatively affect its stability during storage and/or processing due to oxidation (Wood et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

Belaunzaran

Lavín

Mantecón

et al. 2018

Animal

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This study was undertaken to provide a thorough analysis of the neutral lipid (NL) and polar lipid (PL) fractions of horse meat that included the content and distribution of acyl and alkenyl moieties in foals under different rearing conditions. Two groups of crossbred horses were studied; the first group was selected from suckling foals produced under grazing conditions and slaughtered at 4 months of age (n=8), and the second group was selected from concentrate-finished foals and slaughtered at 12 months of age (n=7). There were significant differences related to the age and feeding practices of foals which affected the intramuscular (IM) fat content and the fatty acid (FA) composition of NL and PL fractions. Samples from suckling foals were leaner and provided the highest content of methylation products from the plasmalogenic lipids, and total and n-3 polyunsaturated fatty acid (PUFA). By contrast, the meat from concentrate-finished foals had a higher IM fat level resulting in a greater accumulation of 16:0 and total monounsaturated FAs in the NL fraction, whereas the muscle PL fraction retained a similar FA composition between both groups. Linolenic acid was preferentially deposited in the NL fraction, but linoleic acid and the long-chain n-3 and n-6 PUFAs were incorporated into the PL fraction where they served as cell membrane constituents and in eicosanoid formation.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

Belaunzaran

Lavín

Mantecón

et al. 2018

Animal

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“…In contrast to many farm animals, horses are able to efficiently assimilate PUFAs from plant food owing to the structure of their gastrointestinal tract, activity of microorganisms, and the presence of specific pancreatic lipases related with protein 2 (PLRP2) [53,55]. Thus, horse meat is considered as a useful dietary product, i.e., a source of essential PUFAs, namely 18:2n-6 and 18:3n-3 [56][57][58], and can be potentially enriched with long-chain omega-3 PUFAs, 20:5n-3 and 22:6n-3. However, our data suggest that meat, subcutaneous fat, and liver of the Yakutian horses are not rich in 20:5n-3 and 22:6n-3 if their food does not contain these PUFAs.…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Content and Composition of the Yakutian Horses and Their Main Food Source: Living in Extreme Winter Conditions

et al. 2020

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For the first time, seasonal changes in the content of total lipids (TLs) and phospholipids (PLs) were studied in fodder plants growing in Central Yakutia—a perennial cereal, smooth brome (Bromopsis inermis L.), and an annual cereal, common oat (Avena sativa L.). Both species have concentrated TLs and PLs in autumn under cold hardening. In addition, a significant increase in the content of fatty acids (FAs) of B. inermis was observed during the autumn decrease in temperature. The Yakutian horses, which fed on cereals enriched with nutrients preserved by natural cold (green cryo-fodder), accumulated significant amounts of 18:2n-6 and 18:3n-3, the total content of which in cereals was 75% of the total FA content. We found differences in the distribution of these two FAs in different tissues of the horses. Thus, liver was rich in 18:2n-6, while muscle and adipose tissues accumulated mainly 18:3n-3. Such a distribution may indicate different roles of these FAs in the metabolism of the horses. According to FA content, meat of the Yakutian horses is a valuable dietary product.

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“…Fatty acid (FA) composition of horsemeat is characterised by high levels of polyunsaturated fatty acids (PUFA), especially the essential linoleic acid (18:2 n‐6) and α‐linolenic (18:3n‐3) acids (Table ) (Lorenzo, ). It was found that the main FAs in horse carcasses were palmitic (Lee et al , ; Tonial et al , ; Belaunzaran et al , ) or oleic (Seong et al , ), followed by linoleic acid. Seong et al () compared FA composition of Jeju horses with Korean native black pigs raised in the same region (Jeju Island).…”

Section: Nutritional Value Of Horsemeat and Influencing Factorsmentioning

confidence: 99%

“…These variations are mainly due to the dietary differences. Additionally, FA composition in horsemeat depends on the breed, age (Belaunzaran et al , ), geographical location and season (Belaunzaran et al , ) and muscle type (Seong et al , ).…”

Section: Nutritional Value Of Horsemeat and Influencing Factorsmentioning

confidence: 99%

Perspectives and safety of horsemeat consumption

Balji

Knický

Zamaratskaia

2019

Int J of Food Sci Tech

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Summary In some countries, use of horsemeat as a food is inhibited by ethical and cultural concerns. However, horsemeat has potential health benefits, such as low fat and high unsaturated fatty acid content compared with other meats, as well as attractive sensory properties. Although there are many contradictory data on the dietary value in relation to human health, the effects of horsemeat have not been studied to a large extent. In this paper, we summarise existing knowledge on horsemeat quality and effects on human health. Our conclusion is that horsemeat may be consumed as a healthy alternative to other types of meat, provided that risks associated with microbial contamination during storage and possible presence of contaminants in horsemeat are taken into consideration. Future studies should evaluate the health‐promoting properties and safety of horsemeat and associated byproducts.

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An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

Cited by 29 publications

References 63 publications

Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat

Fatty Acid Content and Composition of the Yakutian Horses and Their Main Food Source: Living in Extreme Winter Conditions

Perspectives and safety of horsemeat consumption

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