Effects of Donkeys Rearing System on Performance Indices, Carcass, and Meat Quality

Polidori, Paolo; Cammertoni, Natalina; Santini, Giuseppe; Klimanova, Yulia; Zhang, Jingjing; Vincenzetti, Silvia

doi:10.3390/foods10123119

Cited by 12 publications

(27 citation statements)

References 40 publications

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“…The fatty acids profile of horse meat showed the prevalence of SFA and MUFA (39.46% and 40.08%, respectively), whereas donkey meat showed a greater percentage of SFA and PUFA (37.41% and 32.64%, respectively). These results are in agreement with previous studies [23][24][25], nevertheless, a great variation in the fatty acids profile of horse and donkey meat exists due, especially, to the rearing system and to the age at slaughter [3,26].…”

Section: Discussionsupporting

confidence: 93%

“…In recent years, there has been an increased interest of consumers towards meat with a healthy nutritional profile that is environmentally friendly. In this context, equines represent a "sustainable" source of high-quality meat [1] because of its high nutritional value, mainly due to the large use of pastures in the equids rearing system [2,3]. The ratio of polyunsaturated fatty acids n3/n6 in the meat of animals reared in pastures is, in fact, particularly advantageous from a health perspective compared to meat from animals reared in intensive systems.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time

Marino

Malva

Maggiolino

et al. 2022

Animals

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The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), and Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time

Marino

Malva

Maggiolino

et al. 2022

Animals

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“…Shear force value was determined on LTL muscles 1, 8 and 15 days after slaughter; chops (each 2.5 cm thick) were roasted at an oven temperature of 200 °C, to an internal temperature of 73 °C monitored with thermocouples [ 29 ]. From each sample, 8 cores (1.2 cm in diameter) were sheared with a Warner–Bratzler operating head mounted on an Instron apparatus 4411 (Instron, High Wycombe, UK).…”

Section: Methodsmentioning

confidence: 99%

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Polidori

Santini

Klimanova

et al. 2022

Foods

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Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.

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“…In recent years, consumers have become increasingly interested in donkey meat, with China becoming the world's largest consumer of this meat ( 45 ). IMF plays a vital role in the quality of livestock meat, therefore, the identification of candidate proteins affecting IMF is essential for improving meat quality.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of differentially abundant proteins between high and low intramuscular fat content groups in donkeys

Tan

He²,

Qin³

et al. 2022

Front. Vet. Sci.

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Intramuscular fat (IMF) is an important regulator that determines meat quality, and its content is closely related to flavor, tenderness, and juiciness. Many studies have used quantitative proteomic analysis to identify proteins associated with meat quality traits in livestock, however, the potential candidate proteins that influence IMF in donkey muscle are not fully understood. In this study, we performed quantitative proteomic analysis, with tandem-mass-tagged (TMT) labeling, with samples from the longissimus dorsi (LD) muscle of the donkey. A total of 585,555 spectra were identified from the six muscle samples used in this study. In total, 20,583 peptides were detected, including 15,279 unique peptides, and 2,540 proteins were identified. We analyzed differentially abundant proteins (DAPs) between LD muscles of donkeys with high (H) and low (L) IMF content. We identified 30 DAPs between the H and L IMF content groups, of which 17 were upregulated and 13 downregulated in the H IMF group. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) functional enrichment analysis of these DAPs revealed many GO terms (e.g., bone morphogenetic protein (BMP) receptor binding) and pathways (e.g., Wnt signaling pathway and Hippo signaling pathway) involved in lipid metabolism and adipogenesis. The construction of protein–protein interaction networks identified 16 DAPs involved in these networks. Our data provide a basis for future investigations into candidate proteins involved in IMF deposition and potential new approaches to improve meat quality in the donkey.

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Effects of Donkeys Rearing System on Performance Indices, Carcass, and Meat Quality

Cited by 12 publications

References 40 publications

Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time

Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Comparative analysis of differentially abundant proteins between high and low intramuscular fat content groups in donkeys

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