Physical and chemical characteristics of donkey meat from Martina Franca breed

Polidori, Paolo; Cavallucci, C.; Beghelli, Daniela; Vincenzetti, Silvia

doi:10.1016/j.meatsci.2009.03.001

Cited by 58 publications

(42 citation statements)

References 15 publications

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“…The essential amino acids that showed the highest concentration for both groups were lysine (around 1750 mg/ 100 g of meat), leucine (around 1600 mg/100 g of meat) and arginine (around 1500 mg/100 g of meat), representing about 18%, 17% and 16% of the total essential amino acids, respectively. The content of these amino acids was similar to those described by Polidori et al (2009Polidori et al ( ) (1630Polidori et al ( , 1510 and 1380 mg/100 g of meat for lysine, leucine and arginine, respectively) and Lorenzo et al (2014aLorenzo et al ( ) (1610Lorenzo et al ( , 1720 and 1560 mg/100 g of meat for lysine, leucine and arginine, respectively).…”

Section: Amino Acid Profilesupporting

confidence: 86%

“…Significance: ns: not significant; *P < 0.05; **P < 0.01; ***P < 0.001 leucine with similar values (between 1595 and 1786 mg/ 100 g of meat), each representing between 8% and 10% of total amino acids. This profile was previously described in different foal muscles (Polidori et al, 2009;Franco et al, 2013;Lorenzo and Pateiro, 2013;Lorenzo et al, 2013a;Franco and Lorenzo, 2014). The essential amino acids that showed the highest concentration for both groups were lysine (around 1750 mg/ 100 g of meat), leucine (around 1600 mg/100 g of meat) and arginine (around 1500 mg/100 g of meat), representing about 18%, 17% and 16% of the total essential amino acids, respectively.…”

Section: Amino Acid Profilesupporting

confidence: 77%

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Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8 months of age had higher nutritional quality meat (with higher content of n-3 fatty acids) than meat from foals slaughtered at 11 months of age. The slaughter of animals at 8 months of age also reduced production costs because they ate a smaller amount of commercial fodder.

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Section: Amino Acid Profilesupporting

confidence: 86%

Section: Amino Acid Profilesupporting

confidence: 77%

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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show abstract

“…Lightness (L*), redness (a*) and yellowness (b*) showed significant differences (P b 0.05) due to storage time and packaging conditions. The initial mean lightness (CIE L*) value (40.55 ± 0.38) was similar to those reported by Lanza et al (2009) who found L* values of 38.8-40.8, while some authors (Polidori, Cavallucci, Beghelli, & Vincenzetti, 2009;Tateo et al, 2008) reported L* values below 37. The changes in CIE L* throughout the entire storage period were different among vacuum package and the MAPs and overwrap ones.…”

Section: Colour Coordinatessupporting

confidence: 86%

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

Lorenzo¹,

Gómez²

2012

Meat Science

127

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“…These results are in disagreement with the findings of Vestergaard et al (2000a) who found that pasture-finished bulls showed lower meat L*-values compared with stall-finished bulls because of higher physical activity and muscle fiber characteristics. Our values of L*-values were higher than those reported by Polidori et al (2009) and Tateo et al (2008) who found L*-values of 35.86 and 36.58, respectively, but the findings of the present study were similar to those obtained by Lanza et al (2009) who observed L*-values ranging from 38.8 to 40.8.…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 68%

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Lorenzo¹,

Crecente

Sarriés

et al. 2014

Animal

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This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant ( P < 0.05) effect on PL and lean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content ( P > 0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly ( P < 0.01) affected by livestock production system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

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Physical and chemical characteristics of donkey meat from Martina Franca breed

Cited by 58 publications

References 15 publications

Effect of slaughter age on foal carcass traits and meat quality

Effect of slaughter age on foal carcass traits and meat quality

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

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