Composición nutricional de la carne equina y grado de sustitución de la carne bovina por equina en expendios de la Ciudad de México

González, Guillermo Reséndiz; Zúñiga, Baldomero Alarcón; Velázquez, Itzel Villegas; Albores-Moreno, S.; Osorio, Gilberto Aranda

doi:10.22319/rmcp.v12i3.5462

Cited by 3 publications

(1 citation statement)

References 17 publications

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“…The specific dark color of equine meat can be attributed to the amount of myoglobin oxygenation, which is closely related to the a* value [ 44 , 45 ]. Notably, equine meat tends to have a higher concentration of myoglobin in adulthood [ 46 ]. As the a* value increases and the L* value decreases, the meat appears darker [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds

Aroua,

Haj Koubaier,

Rekik

et al. 2024

Foods

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This study aimed to evaluate carcass and meat quality traits in Masri (n = 14) and North African (n = 14) male donkeys, raised in a semi-intensive breeding system, grazing on mountainous areas, with supplementation of 1 kg of barley per day per animal, slaughtered at 5 (±0.48) years old. Compared to Masri, the North African population exhibited higher (p < 0.05) final body weights (181.7 ± 2.1 and 212.5 ± 7.6 kg) and cold carcass weights (101.7 ± 1.3 and 116.2 ± 4.5 kg), but lower (p < 0.05) cold dressing percentages (56.0 ± 0.4 and 54.6 ± 0.4%). Meat quality analyses showed higher (p < 0.05) cooking loss values in Masri meat (43.9 ± 0.8 vs. 39.9 ± 1.2%). Among the meat color parameters, the hue value was higher (p < 0.05) in North African samples (0.42 ± 0.01 vs. 0.39 ± 0.1). Meat from North African donkeys had higher (p < 0.05) dry matter, fat, and protein contents. Meat amino acid analysis revealed abundant levels of lysine, leucine, and methionine, in both populations. Donkey meat from both populations presented a high polyunsaturated fatty acids content, resulting in polyunsaturated fatty acids/saturated fatty acids and omega 6/omega 3 ratios for all breeds close to the recommended values for human health. Atherogenic and thrombogenic indices were also suggested to have positive effects on consumers’ artery health. The characteristics of donkey meat present intriguing nutritional aspects compared to ruminant meat, and its production should be encouraged in the rural development of inner-Mediterranean areas.

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Section: Resultsmentioning

confidence: 99%

Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds

Aroua,

Haj Koubaier,

Rekik

et al. 2024

Foods

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Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Añasco,

Mamani,

Quispe

et al. 2024

RGSA

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Objective: To determine the proximate chemical composition of donkey meat (Equus asinus) considering the variables of animal class (young and adult) and commercial cut (shoulder, rib and leg) with the purpose of nutritionally assessing it as an alternative source of red meat. Theoretical Framework: Donkey meat is characterized by a low intramuscular fat content and could be used as a valid alternative to other species of red meat such as beef and sheep in the Puno region, Peru. However, little is known about the nutritional quality of meat from donkeys that are slaughtered at the main equine slaughterhouse in southern Peru. Method: Muscle tissue samples were taken from the following muscles: deltoid, Longissimus dorsi and biceps femoris representing the commercial cuts of shoulder, rib and leg, respectively. Chemical analysis (moisture, protein, fat and ash) was performed following the protocols established for meat by the Association of Official Analytical Chemists (AOAC), in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of UNA-Puno. Data analysis was performed in a randomized complete block design (DBCA) and the LSD significance test (α=0.05). Results and Discussion: The proximate chemical composition of donkey meat is as follows: moisture 73.79%, protein 19.23%, fat 4.53% and ash 1.20%. The animal class (young and adult) and the commercial cut (shoulder, rib and leg) have a significant effect on the moisture and fat content (p≤0.05), with an inverse relationship between the two; but there is no effect on the protein and ash content (p>0.05). Implications of the research: It was possible to demonstrate that the meat of donkeys from the Puno region has a similar composition to the red meat of other domestic species, so it can be a good alternative to replace red meat. Originality/Value: This study contributes to the literature by knowing the chemical composition of donkey meat from the Puno region, Peru for consumption purposes as a substitute for red meat or for the preparation of meat by-products.

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Equine Milk and Meat: Nutritious and Sustainable Alternatives for Global Food Security and Environmental Sustainability—A Review

Pânzaru,

Doliș,

Radu-Rusu

et al. 2024

Agriculture

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Global hunger and malnutrition continue to pose significant challenges, entailing innovative and environmentally responsible practices to improve food security. Equine products offer a valuable opportunity to diversify diets and combat nutritional deficiencies. Equine milk, rich in bioavailable nutrients, essential fatty acids, and hypoallergenic properties, serves as an excellent dietary supplement; this aspect could be applied particularly in regions where conventional dairy is inaccessible or unsuitable due to allergies, lactose intolerance, or other health conditions. Similarly, equine meat, known for its high-quality protein content, low fat content, and essential micronutrients like iron and zinc, provides an affordable and sustainable protein source for food-insecure populations. The ability of equines to thrive on marginal lands, coupled with their lower environmental impact compared to traditional livestock (such as ruminants), underscores their potential within sustainable agricultural systems. This review examines the role of equine products in addressing global hunger, highlighting their nutritional benefits, environmental advantages, and the necessity for further research to tackle challenges related to versatility, cultural acceptance, and policy integration.

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Composición nutricional de la carne equina y grado de sustitución de la carne bovina por equina en expendios de la Ciudad de México

Cited by 3 publications

References 17 publications

Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds

Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds

Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Equine Milk and Meat: Nutritious and Sustainable Alternatives for Global Food Security and Environmental Sustainability—A Review

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