Effect of linseed supplementation and slaughter age on meat quality of grazing cross‐bred Galician x Burguete foals

Domínguez, Rubén; Pateiro, Mirian; Crecente, Santiago; Ruiz, M. E.; Sarriés, M.V.; Lorenzo, José M.

doi:10.1002/jsfa.8466

Cited by 21 publications

(44 citation statements)

References 35 publications

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“…As expected, IMF content increased as slaughter age increased. A similar trend was observed by others authors in deer, foal, beef, lamb and donkey meat. However, Pinto et al .…”

Section: Resultssupporting

confidence: 91%

“…Arginine was included in the essential amino acids fraction as it is considered a conditionally essential amino acid. 39 The amino acid profile wileyonlinelibrary.com/jsfa obtained in this research agrees with those reported in red deer, 40 beef, 41 foal, 23,42,43 lamb, 44 donkey 26 and turkey 45 meat.…”

Section: Fa Profilesupporting

confidence: 89%

“…As expected, IMF content increased as slaughter age increased. A similar trend was observed by others authors in deer, 11 foal, 22,23 beef, 24 lamb 25 and donkey 26 meat. However, Pinto et al 27 did not find significant differences in IMF content among fallow deer slaughtered at 3, 6 and 12 months of age.…”

Section: Imf and Cholesterol Contentsupporting

confidence: 89%

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Effect of age on nutritional properties of Iberian wild red deer meat

et al. 2018

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“…As expected, IMF content increased as slaughter age increased. A similar trend was observed by others authors in deer, foal, beef, lamb and donkey meat. However, Pinto et al .…”

Section: Resultssupporting

confidence: 91%

Section: Fa Profilesupporting

confidence: 89%

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Effect of age on nutritional properties of Iberian wild red deer meat

et al. 2018

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“…Total fatty acids were transesterified according to Domínguez, Crecente, Borrajo, Agregán, and Lorenzo (2015). Separation and quantification of the FAMEs was carried out using a gas chromatograph (GC-Agilent 7890B; Agilent Technologies Spain, S.L., Madrid, Spain), equipped with a flame ionization detector, and using a Supelco SPTM-2560 fused silica capillary column (100 m, 0.25 mmi.d., 0.2 μm film thickness; Supelco Inc., Bellafonte, PA, USA), following the chromatographic conditions described by Domínguez et al (2018). FAME composition was expressed in g/100 g of total fatty…”

Section: Fatty Acid Profilementioning

confidence: 99%

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

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This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.

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“…Both effects are generally associated with improved animal health. However, in other studies a linseed‐rich diet did not have any dramatic effects on meat quality in cross‐bred Galician x Burguete foals (Domínguez et al , ; Ruiz et al , ). On the contrary, dietary linseed improved the FA profile of young Holstein bulls by increasing the proportions of n‐3 and linoleic acid and decreasing the n‐6/n‐3 ratio (Gómez et al , ).…”

Section: Nutritional Value Of Horsemeat and Influencing Factorsmentioning

confidence: 82%

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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Effect of linseed supplementation and slaughter age on meat quality of grazing cross‐bred Galician x Burguete foals

Abstract: BACKGROUND: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) and slaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, 46 foals from crossing Galicia Mountain x Burguete breeds were used.

Cited by 21 publications

References 35 publications

Effect of age on nutritional properties of Iberian wild red deer meat

Effect of age on nutritional properties of Iberian wild red deer meat

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Perspectives and safety of horsemeat consumption

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