title: Quality of donkey meat and carcass characteristics.
abstract: A study based on 15 entire donkey males was carried out to evaluate carcass quality and nutritional characteristics of meat obtained by these animals slaughtered at 15 months of age and a mean final body weight of 181kg. The meat had a low (2.02g/100g) fat content, an appreciable (22.8g/100g) protein content, and cholesterol content was 68.7mg/100g. Glycogen was also determined (0.45g/100g) within 12h of sampling. Potassium was the mineral with the highest content (343mg/100g), followed by phosphorus (212mg/100g), sodium (52mg/100g) and magnesium (24mg/100g). Donkey meat obtained from young animals can be considered a good alternative to other red meats and not only for the production salami, or other fermented meat products.
authors: Dipartimento di Scienze Ambientali, Università di Camerino, Via Circonvallazione 93, 62024 Matelica (MC), Italy.
authors: P
authors: P
authors: Polidori
authors: S
authors: S
authors: Vincenzetti
authors: C
authors: C
authors: Cavallucci
authors: D
authors: D
authors: Beghelli