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

Abstract

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.

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

“…Among the non-essential amino acids, glutamine and aspartic acid were found to be the most represented, which is in line with data reported for Italian and Croatian donkey breeds [ 6 , 9 , 10 , 13 , 14 ]. Furthermore, a considerable amount of arginine was detected.…”

“…Lysine emerges as the most abundant essential amino acid in donkey meat, aligning with prior research outcomes [ 6 , 14 ]. Beyond its pivotal role in protein synthesis, lysine actively engages in vital physiological functions, encompassing the generation of enzymes, hormones, and antibodies.…”

“…In recent times, there has been a renewed worldwide interest in donkeys due to the exceptional quality of their milk and meat. Donkey meat is considered a sustainable source of high-quality and eco-friendly meat [ 6 , 7 ], with excellent nutritional value owing to their access to large pastures in the equine breeding system [ 8 , 9 ].…”

“…Donkey meat presents appealing quality characteristics, including low fat contents ranging from 1.6% to 3.5% for breeds such as Martina Franca, Amiata, Littoral Dinaric, and Istrian [ 10 , 11 ]. The cholesterol content varies between 55 to 68.7 mg per 100 g of meat from African and Italian donkey breeds; moreover, it is also a valuable source of iron [ 6 , 10 , 11 , 12 , 13 ]. Donkey meat exhibits noteworthy protein content, ranging from 21.8% to 23.6% for breeds like Martina Franca, Amiata crossbred, and Littoral Dinaric, respectively [ 10 , 14 ].…”

“…Donkey meat exhibits noteworthy protein content, ranging from 21.8% to 23.6% for breeds like Martina Franca, Amiata crossbred, and Littoral Dinaric, respectively [ 10 , 14 ]. This is complemented by a favorable ratio of unsaturated fatty acids (PUFA) to saturated fatty acids (SFA) and an intriguing dietary n-6/n-3 ratio [ 6 , 13 , 15 ]. Additionally, donkey meat contains a significant amount of essential amino acids, underscoring its nutritional value when compared to other types of ruminant meat, as reported by [ 16 ].…”