Nutrient Profile of Horsemeat1

Badiani, Anna; Nanni, N.; Gatta, Pier Paolo; Tolomelli, B; Manfredini, Manfredo

doi:10.1006/jfca.1997.0540

Cited by 95 publications

(118 citation statements)

References 21 publications

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“…On the other hand, cholesterol content showed significant differences (P < 0.01) between livestock production systems, as lower cholesterol contents were found in foal from the 3.0 SES group (0.50 mg/100 g meat) than in the foals from the 1.5 SES (0.51 mg/100 g meat) and FES groups (0.60 mg/100 g meat). This result was similar to those reported by other authors (Badiani et al, 1997;Lorenzo and Paterio, 2013;Lorenzo et al, 2013b) who found values ranging from 0.49 to 0.73 mg/100 g in equine meat. On the basis of a daily consumption of a 150 g steak, trimmed of all visible fat, except for IMF, foal meat provides 0.76 to 0.90 mg of cholesterol for FES and SES groups, respectively, which represents 25% to 30% of the maximum daily cholesterol recommendations (<300 mg/day) (USDA, 2012).…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezsupporting

confidence: 93%

“…These possible differences can be due to the fact that the heme-iron content of horse varies with temperament (Franco et al, 2011). Our results were lower than those reported by Badiani et al (1997) and Tateo et al (2008) who found heme-iron values ranging from 3.20 to 4.58 mg/100 g meat. This different iron content could be related with the age of slaughterer, breed, etc.…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezcontrasting

confidence: 91%

“…In the essential fraction, the major amino acid was lysine followed by leucine, which showed the highest values in foal from the FES group. These values obtained for lysine (from 1.61 to 2.28 g/100 g) and leucine (from 1.72 to 2.09 g/100 g) were higher than those obtained by Polidori et al (2008) who reported values of 1.77 and 1.51 g/100 g for lysine and leucine, respectively, in donkey meat and they were also higher than those given by Badiani et al (1997) who displayed values of 1.57 and 1.52 g/100 g for lysine and leucine, respectively, in horsemeat. The lysine and leucine requirements for an adult man weighing 70 kg are 2.1 and 2.7 g per day (FAO/WHO/UNU, 2007), respectively.…”

Section: A-ccontrasting

confidence: 69%

“…This meat is characterized by low fat (6.63 g/100 g), low cholesterol content (61 mg/100 g), high iron content (3.89 mg/100 g) and vitamins of B group (Badiani et al, 1997). This meat has a favorable 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).…”

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: Lorenzo Crecente Franco Victoria Sarriés and Gómezcontrasting

confidence: 91%

Section: A-ccontrasting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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 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%

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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