Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months

Franco, Daniel; Lorenzo, José M.

doi:10.1016/j.meatsci.2013.07.018

Cited by 55 publications

(97 citation statements)

References 31 publications

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“…No significant differences were observed between animals from the 8 and 11-m groups in chemical composition, except for ash and cholesterol contents. The pH values (5.62 and 5.59), moisture content (74.54 and 74.78 g/100 g of wet meat from animals from the 8 and 11-m batches, respectively) and protein content (20.41 and 21.05 g/100 g of wet meat from animals of the 8 and 11-m batches, respectively) were similar to those obtained for foal meat in previous studies (Lanza et al, 2009;Franco et al, 2013;Lorenzo et al 2013aLorenzo et al , 2013bLorenzo et al and 2014aFranco and Lorenzo, 2014).…”

Section: Carcass Characteristicssupporting

confidence: 86%

“…The intramuscular fat content (IMF) in the present study (1.27 and 1.29 g/100 g from animals of the 8 and 11-m batches, respectively) was higher than the content described by Franco et al (2011 and, Lorenzo et al (2013a) and Franco and Lorenzo (2014), who obtained IMF values below 0.6 g/100 g in all cases. Polidori et al (2015) also found no Significance: ns: not significant; *P < 0.05; **P < 0.01; ***P < 0.001.…”

Section: Carcass Characteristicscontrasting

confidence: 83%

“…In recent studies, it has been established that carcass and horsemeat quality can be influenced by the livestock production system (Franco et al, 2011;Lorenzo et al, 2014a), breed and crossbreed (Juárez et al, 2009;Franco et al, 2013), finishing diet Franco and Lorenzo, 2014) or age/live weight Franco et al, 2011), among others.…”

Section: Introductionmentioning

confidence: 99%

“…This meat is characterized by its low fat content (Franco et al, 2011;Franco and Lorenzo, 2014), low cholesterol content (Lorenzo and Pateiro, 2013;Lorenzo et al, 2013a and2014a), high iron content and vitamins of the B group (Badiani et al, 1997). This meat has a favourable dietetic fatty acid profile, with a high content of unsaturated fatty acids relative to saturated acids and contains a greater proportion of components from the α-linolenic fatty acid family Tateo et al, 2008;Lorenzo et al, 2010;Franco et al, 2013) and also provides a large amount of essential amino acids (Franco and Lorenzo, 2014;Lorenzo et al, 2014a).…”

Section: Introductionmentioning

confidence: 99%

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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: Carcass Characteristicssupporting

confidence: 86%

Section: Carcass Characteristicscontrasting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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show abstract

“…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%

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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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 muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months

Cited by 55 publications

References 31 publications

Effect of slaughter age on foal carcass traits and meat quality

Effect of slaughter age on foal carcass traits and meat quality

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

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

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