Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

Franco, Daniel; Crecente, Santiago; Vázquez, José Antonio; Gómez, María Dolores; Lorenzo, José M.

doi:10.1016/j.meatsci.2012.11.018

Cited by 57 publications

(122 citation statements)

References 43 publications

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“…Within SFA, palmitic acid (C 16:0 ) was the most abundant fatty acid, showing significant differences (P = 0.001) between production systems, as foals from the SES group presented the highest values (mean value of 27.8%) compared with those from the FES group (25.7%). These results are in agreement with those found by Franco et al (2013), Lorenzo et al (2013b) and Polidori et al (2008) as palmitic acid was the main SFA in equine meat.…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 93%

“…LW presented the lowest values (P < 0.001) in FES compared with 1.5 SES group (+41 kg) and 3 SES animals (+58 kg). This result was lower than those reported by Franco et al (2013) who found mean values of 284 kg in foals slaughtered at 15 months. The LW of the animals consequently influenced (P < 0.001) CW as the CW of the 3 SES group was higher compared with the FES group (Table 1).…”

Section: Carcass Characteristicscontrasting

confidence: 84%

“…Lorenzo,Crecente,Franco, ) acid found in foals from the FES group was higher than that reported by different authors (Tateo et al, 2008;Juarez et al, 2009;Franco et al, 2013), who reported levels of 12%, 4.92% and 5.50%, respectively. With regard to MUFA content, foals from the SES group had a greater amount (mean value of 45.4%) compared with those from the FES group (21.6%).…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezcontrasting

confidence: 52%

“…Lean thickness (muscle and subcutaneous fat) in three different points was measured. Between 4th and 5th ribs, a knit needle was inserted on (serratus ventralis and cutaneus homo-brachialis) and thickness was measured (LT1); 11 cm to the left and right, (to chuck and loin, respectively) of this point, two new measures were made in pectoralis superficialis and profundus (LT2) and cutaneus trunci, intercostalis internus and externus, respectively (LT3) (Franco et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

“…crossing with heavier breeds, increasing slaughter age and including a finishing period with concentrate, which could make exportation easy (Franco et al, 2013). It has been established that the quality of horsemeat can be influenced by several factors such as breed (Juárez et al, 2009;Lanza et al, 2009;Franco et al, 2013), livestock production system (Franco et al, 2011 and, finishing feeding Franco et al, 2013;Franco and Lorenzo, 2014), muscle types (Tateo et al, 2008;Lorenzo and Pateiro, 2013;Lorenzo et al, 2013a) or age/live weight (LW) Franco et al, 2011), among others.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 93%

Section: Carcass Characteristicscontrasting

confidence: 84%

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezcontrasting

confidence: 52%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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Horsemeat as a source of valuable fatty acids

Lorenzo¹

2013

Euro J Lipid Sci & Tech

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Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Lorenzo¹,

Domínguez²

2014

Flavour & Fragrance J

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The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on cooking losses, lipid oxidation (by thiobarbituric acid reactive substances (TBARS) measurement) and formation of volatile compounds (using solid‐phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GC–MS)) of foal meat. Statistical analysis displayed significant (P < 0.001) differences on cooking losses by thermal treatment, being lower in foal steaks cooked by grilling (21.1%) and higher in those cooked by microwaving (35.2%). As expected, all the cooking methods increased the TBARS index, because high temperatures during cooking seem to cause an increase of the lipid oxidation in foal steaks, being higher in roasted and microwaved foal meat, followed by grilled and fried cooking. Thermal treatments led to an increase in total volatile compounds (ranging from 734.6 to 955.1 area units (AU) × 106/g dry matter) compared with raw steaks (301.3 AU × 106/g dry matter). As cooking temperature increased, an increase in the formation of volatile compounds and lipid oxidation was observed. The major volatile compounds were aldehydes in cooked samples, whereas in raw steaks they were esters. This indicates that the compounds produced by lipid oxidation have a great influence on the flavour of the cooked meat. Copyright © 2014 John Wiley & Sons, Ltd.

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Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

Cited by 57 publications

References 43 publications

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

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

Horsemeat as a source of valuable fatty acids

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

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