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Home / Equine Research Bank / Animals (Basel) / Meat Production Potential of Local Horse Breeds: Sustainable...
Animals : an open access journal from MDPI2025; 15(13); 1911; doi: 10.3390/ani15131911

Meat Production Potential of Local Horse Breeds: Sustainable Conservation Through Valorization.

Abstract: Local horse breeds, particularly cold-blood types, are often marginalized in economic and social contexts, primarily due to the neglect of their economic, genetic, and cultural potential, as well as their role in preserving the identity of rural areas, local communities, and ecosystems. The valorization of these breeds is a crucial prerequisite for their economic repositioning. The Croatian Posavina horse is a local breed, well adapted to harsh, extensive production systems. Its sustainability is achieved through pasture-based meat production, primarily targeting foreign European markets. Ensuring the sustainability of conservation programs requires a thorough understanding of growth dynamics, carcass traits, and meat quality. This study assessed growth performance and carcass characteristics in a sample of 30 male foals, with ten animals selected for detailed analysis of fatty acid, amino acid, and volatile aromatic compound profiles. At eleven months of age, the foals reached a live weight of 347 kg and a dressing percentage of 60.62%. Color, tenderness, and water-holding capacity parameters were favorable for consumers. The meat's high protein content (22.37%) and low intramuscular fat (3.61%) make it suitable for health-conscious or sensitive consumer groups. A high proportion of polyunsaturated fatty acids (28.5%) and a nutritionally balanced ω-6/ω-3 ratio (3.46) highlight the meat's functional properties. The essential-to-non-essential amino acid ratio (0.81) further supports its nutritional value. Sensory analysis confirmed an attractive appearance, desirable texture and flavor, and a rich aromatic profile. The carcass and meat quality results, when compared with the production traits of other horse breeds, indicate that Croatian Posavina foal meat is a high-quality and nutritionally valuable alternative to conventional red meat. With optimized conservation and production strategies, the Croatian Posavina horse holds strong potential for market repositioning within sustainable and functional meat production systems.
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Publication Date: 2025-06-28 PubMed ID: 40646811PubMed Central: PMC12248997DOI: 10.3390/ani15131911Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

Overview

  • This study evaluates the meat production potential of the Croatian Posavina horse, a local cold-blood horse breed, focusing on its growth, carcass traits, and meat quality to support sustainable conservation through economic valorization.
  • The research highlights the breed’s suitability for pasture-based meat production, its nutritional benefits, and potential for repositioning in European meat markets as a functional and sustainable meat source.

Background and Importance

  • Local horse breeds like the Croatian Posavina are traditionally marginalized due to limited economic and social recognition.
  • These breeds are valuable not only economically but also for their genetic diversity, cultural heritage, and role in sustaining rural and ecological identities.
  • Valorizing these breeds by demonstrating their economic viability — particularly in meat production — is essential for their conservation.
  • The Croatian Posavina horse is adapted to harsh environments and extensive, pasture-based farming systems, making it a suitable candidate for sustainable meat production.

Research Objectives

  • To assess growth performance parameters of Croatian Posavina male foals raised for meat.
  • To analyze carcass characteristics, including weight, dressing percentage, and meat quality traits.
  • To evaluate detailed meat quality at the biochemical level by investigating fatty acid profiles, amino acid composition, and volatile aromatic compounds.
  • To compare the results with other horse breeds and conventional red meat to determine the breed’s potential in the market.

Methodology

  • Sample: 30 male Croatian Posavina foals, with 10 selected for extensive chemical and sensory analyses.
  • Age at evaluation: 11 months, to assess growth and maturity stage suitable for meat production.
  • Parameters measured:
    • Live weight and carcass dressing percentage.
    • Meat quality traits – color, tenderness, water-holding capacity.
    • Protein and intramuscular fat content.
    • Fatty acid profile focusing on polyunsaturated fats and ω-6/ω-3 ratio.
    • Amino acid composition, especially ratio of essential to non-essential amino acids.
    • Volatile aromatic compounds influencing sensory properties.
    • Sensory analysis for appearance, texture, flavor, and aroma.

Key Findings

  • Growth and Carcass:
    • Foals reached an average live weight of 347 kg at 11 months.
    • Dressing percentage was 60.62%, indicating efficient meat yield relative to live weight.
  • Meat Quality:
    • Color, tenderness, and water-holding capacity values were favorable, enhancing consumer appeal.
    • High protein content at 22.37%, suitable for health-conscious consumers.
    • Low intramuscular fat level (3.61%), supporting lean meat properties.
    • Significant polyunsaturated fatty acids (28.5%) and a balanced ω-6/ω-3 ratio (3.46) contribute to the meat’s functional and nutritional value.
    • The essential-to-non-essential amino acid ratio was 0.81, which indicates good protein quality.
  • Sensory Evaluation:
    • Confirmed meat’s attractive appearance and desirable texture.
    • Flavor and aroma profiles were rich and appealing, supported by the analysis of volatile compounds.

Comparative Context and Implications

  • The Croatian Posavina foal meat compares favorably with meat from other horse breeds and traditional red meats in terms of quality and nutritional content.
  • This breed’s meat can function as a valuable alternative for consumers seeking lean, high-protein, and nutritionally balanced meat options.
  • Its pasture-based production system aligns with principles of sustainability and animal welfare.
  • Optimized conservation programs, incorporating meat production valorization, could improve the breed’s economic viability and prevent genetic erosion.
  • This research supports the potential market repositioning of the Croatian Posavina horse for European consumers who value functional meat with added health benefits.

Conclusions

  • The Croatian Posavina horse breed demonstrates strong meat production potential that supports sustainable conservation through economic valorization.
  • Its growth, carcass characteristics, and meat quality offer competitive advantages as a lean, nutritious, and flavorful meat source.
  • Emphasizing these features can boost demand in niche markets focused on health, sustainability, and local heritage.
  • This approach can ensure both the survival of the breed and support rural economies tied to traditional farming practices.

Cite This Article

APA
Ivanković A, Pećina M, Bittante G, Amalfitano N, Konjačić M, Kelava Ugarković N. (2025). Meat Production Potential of Local Horse Breeds: Sustainable Conservation Through Valorization. Animals (Basel), 15(13), 1911. https://doi.org/10.3390/ani15131911

Publication

Animals : an open access journal from MDPI
ISSN: 2076-2615
NlmUniqueID: 101635614
Country: Switzerland
Language: English
Volume: 15
Issue: 13
PII: 1911

Researcher Affiliations

Ivanković, Ante
  • Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Pećina, Mateja
  • Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Bittante, Giovanni
  • Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Via dell'Università 16, 35020 Legnaro, Italy.
Amalfitano, Nicoló
  • Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Via dell'Università 16, 35020 Legnaro, Italy.
Konjačić, Miljenko
  • Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Kelava Ugarković, Nikolina
  • Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.

Grant Funding

  • IP-2020-02-4860 / Croatian Science Foundation

Conflict of Interest Statement

The authors declare no conflicts of interest.

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