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Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.
Abstract: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) and slaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, 46 foals from crossing Galicia Mountain x Burguete breeds were used. Results: The obtained results showed that slaughter age had an influence on chemical composition and colour parameters. Foals slaughtered at the age of 13 months had lower content of intramuscular fat and higher cholesterol contents than those slaughtered at 26 months of age. Regarding colour parameters, older foals showed the highest values of redness and lowest myoglobin contents. Finishing diet had a low effect on the majority of parameters evaluated. Foals fed with linseed presented lower shear force values than those fed with control concentrate. Fatty acid and amino acid contents were hardly influenced by finishing diet, whereas slaughter age effect had a high impact on fatty acid profile. Older animals showed lowest SFA values and n-6/n-3 ratio. Conclusions: Older animals presented the best meat quality. Diet had low effect in meat quality and could be related to the short time during finishing diet was administered and the low amount of linseed in the experimental diet. © 2017 Society of Chemical Industry.
© 2017 Society of Chemical Industry.
Publication Date: 2017-07-17 PubMed ID: 28585329DOI: 10.1002/jsfa.8466Google Scholar: Lookup The Equine Research Bank provides access to a large database of publicly available scientific literature. Inclusion in the Research Bank does not imply endorsement of study methods or findings by Mad Barn.
- Journal Article
Summary
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The researchers were investigating the impact of diet and slaughter age on the meat quality of cross-bred Galician x Burguete foals. The study found that older animals yielded better quality meat and that the diet had a minimal effect on meat quality.
Research Methodology
- The study involved 46 cross-breed foals from Galicia Mountain and Burguete breeds.
- Two key variables were tested: Their finishing diet (linseed concentrate vs. control concentrate) and their slaughter age (13 months vs. 26 months).
- The researchers aimed to observe the effects of these variables on the nutritional and meat quality of the foals.
Results and Analysis
- The study found that the age at which the foals were slaughtered held a significant bearing on the meat’s chemical composition and color parameters.
- Foals slaughtered at 13 months had less intramuscular fat and higher cholesterol content than those slaughtered at 26 months.
- In terms of color measurement, meat from older foals showed higher levels of redness and decreased myoglobin contents.
- While the finishing diet had little impact on most evaluated parameters, foals fed with linseed showed lower shear force values, indicating a potentially softer texture in the meat.
- Fatty acid and amino acid contents appeared to be less affected by the diet given during the finishing stage, but the slaughter age had a significant effect on the fatty acid profile. Older foals had lower saturated fatty acid (SFA) values and a lower n-6/n-3 fatty acid ratio.
Conclusion
- The research concluded that older animals produced meat of higher quality, according to the evaluated parameters.
- The diet had a minor effect on meat quality, which may be due to the brief period during which the finishing diet was provided and the small amount of linseed in the diet.
- These findings could provide beneficial insight for animal husbandry practices aiming to optimize meat quality from cross-bred foals.
Cite This Article
APA
Domínguez R, Pateiro M, Crecente S, Ruiz M, Sarriés MV, Lorenzo JM.
(2017).
Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals.
J Sci Food Agric, 98(1), 266-273.
https://doi.org/10.1002/jsfa.8466 Publication
Researcher Affiliations
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
- INGACAL Instituto Gallego de la Calidad Agroalimentaria, Centro de Investigaciones Agrarias de Mabegondo, La Coruña, Spain.
- Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Pamplona, Spain.
- Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Pamplona, Spain.
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
MeSH Terms
- Abattoirs
- Amino Acids / analysis
- Amino Acids / metabolism
- Animal Feed / analysis
- Animals
- Breeding
- Dietary Supplements / analysis
- Female
- Flax / chemistry
- Flax / metabolism
- Horses / genetics
- Horses / growth & development
- Horses / metabolism
- Linseed Oil / analysis
- Linseed Oil / metabolism
- Male
- Meat / analysis
- Muscle, Skeletal / chemistry
- Muscle, Skeletal / metabolism
Citations
This article has been cited 6 times.- Cittadini A, Sarriés MV, Domínguez R, Pateiro M, Lorenzo JM. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals. Animals (Basel) 2022 Feb 24;12(5).
- Cittadini A, Domínguez R, Pateiro M, Sarriés MV, Lorenzo JM. Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets. Foods 2021 Nov 24;10(12).
- Cittadini A, Sarriés MV, Domínguez R, Indurain G, Lorenzo JM. Effect of Breed and Finishing Diet on Growth Parameters and Carcass Quality Characteristics of Navarre Autochthonous Foals. Animals (Basel) 2021 Feb 12;11(2).
- Jáuregui-López I, Zulategi F, Beriain MJ, Sarriés MV, Beruete M, Insausti K. Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy. Foods 2020 Dec 9;9(12).
- Tateo A, Maggiolino A, Domínguez R, Lorenzo JM, Dinardo FR, Ceci E, Marino R, Malva AD, Bragaglio A, Palo P. Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals (Basel) 2020 Aug 24;10(9).
- Ruiz M, Beriain MJ, Beruete M, Insausti K, Lorenzo JM, Sarriés MV. Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study. Foods 2020 May 5;9(5).
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