Effect of Gender on Meat Quality from Adult Obsolescent Horses

Razmaitė, Violeta; Šveistienė, Rūta; Račkauskaitė, Alma; Jatkauskienė, Virginija

doi:10.3390/ani11102880

Cited by 7 publications

(9 citation statements)

References 52 publications

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“…Fatty acid identification was performed by comparing the retention times with those of known fatty acids, and the results were expressed as mg/100 g of fat. Atherogenic index (AI) and thrombogenic index (TI) were calculated using the following equations, in order to evaluate the atherogenic activity of C12:0, C14:0, and C16:0 and the thrombogenic activity of C14:0, C16:0, and C18:0 [ 24 ]: AI: C12:0 + (4 × C14:0) + C16:0 (MUFA + PUFA) TI: (C14:0 + C16:0 + C18:0) (0.5 × MUFA) + O.5 × PUFA n − 6 + 3 × PUFA n − 3 + (n − 3/n − 6) …”

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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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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“…Fatty acid identification was performed by comparing the antioxidant standard butylated hydroxytoluene (BHT) with gas chromatographic retention times. Atherogenic index (AI) and thrombogenic index (TI) were calculated using the equations: AI: (C12:0 + 4 × C14:0 + C16:0)/Mono Unsaturated Fatty Acids (MUFA) + Poly Unsaturated Fatty Acids (PUFA n-6 + PUFA n-3) TI: (C14:0 + C16:0 + C18:0)/(0.5 × MUFA) + (0.5 × PUFA n-6) + (3 × PUFA n-3) + (PUFA n-3/PUFA n-6) to provide specific lipid quality parameters, indicating that C12:0, C14:0, and C16:0 are atherogenic and that C14:0, C16:0, and C18:0 are thrombogenic [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

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

Polidori

Cammertoni

Santini

et al. 2021

Foods

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This study compared growth rates, carcass, and meat quality obtained from 24 male crossbred donkey foals reared for meat production under an intensive (I) or extensive (E) feeding system. Donkeys were slaughtered at 16 months of age; the average final body weight, hot and cold carcass weight, and hot and cold dressing percentage were significantly higher (p < 0.05) in the I group. Samples of Longissimus Thoracis et Lumborum (LTL) were taken from each foal for chemical and physical analysis. Group I showed significant (p < 0.05) higher intramuscular fat, while the E group showed significantly (p < 0.05) higher protein and unsaturated fatty acids (UFA) contents, including n-3 essential fatty acids. Saturated fatty acids (SFA) and glycogen were significantly higher (p < 0.05) in the intensive system, monounsaturated fatty acids (MUFA) were significantly higher in the extensive system. The ratio PUFA/SFA was significantly higher (p < 0.05) in group E. The Thrombogenic Index (TI) was significantly higher (p < 0.05) in the I group. Meat tenderness was significantly higher (p < 0.05) in group I. The feeding system had no effect on cholesterol content and meat color characteristics. Donkeys average daily gain, carcass weight, and some meat quality parameters were significantly affected by the rearing system.

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“…Some other authors have reported AI indexes [ 44 , 56 ] and similar [ 54 ] or higher TI indexes [ 42 ], but a lower h/H ratio [ 54 ]. Compared to pork [ 61 ], all lipid quality indices such as AI, TI indexes and h/H ratio of goose meat are more favourable for consumer health, however, if compared to horse meat [ 62 ], goose meat exhibits more favourable AI and h/H ratio. The peroxidizability index (PI) was higher ( p < 0.001) of IMF in the breast.…”

Section: Resultsmentioning

confidence: 99%

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

Razmaitė

Šiukščius

Šveistienė

et al. 2022

Animals

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The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

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Effect of Gender on Meat Quality from Adult Obsolescent Horses

Cited by 7 publications

References 52 publications

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

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

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

Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

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