title: Effect of slaughter age on foal carcass traits and meat quality.
abstract: 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 11 animals from the 8 and 11-m groups, respectively) were used. The results obtained showed a positive influence on carcass characteristics with an increase in slaughter age, because 11 m animals had slightly higher values of live (275 v. 247 kg) and carcass weights (148 v. 133 kg), length of leg (72.86 v. 69.85 cm) and carcass (100.41 v. 96.30 cm) and perimeter of leg (97.68 v. 89.22 cm) compared with animals from the 8-m group. Regarding meat quality, only Fe-haeme and cholesterol content in chemical composition and luminosity (L*) in colour parameters showed significant differences. Foals from the 8-m group had the highest content of cholesterol (0.47 v. 0.28 mg/100 g of meat) and luminosity values (39.66 v. 37.88) and the lowest content of ash (1.20% v. 1.40%). 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.
authors.affiliation: 1Centro Tecnológico de la Carne de Galicia,Rúa Galicia Nº 4,Parque Tecnológico de Galicia,San Cibrao das Viñas,32900 Ourense,Spain.
authors.forename: R
authors.initials: R
authors.lastname: Domínguez
authors.affiliation: 2INGACAL Instituto Gallego de la Calidad Agroalimentaria.Centro de Investigaciones Agrarias de Mabegondo Apartado 10.15080 La Coruña,Spain.
authors.forename: S
authors.initials: S
authors.lastname: Crecente
authors.affiliation: 1Centro Tecnológico de la Carne de Galicia,Rúa Galicia Nº 4,Parque Tecnológico de Galicia,San Cibrao das Viñas,32900 Ourense,Spain.
authors.forename: P
authors.initials: P
authors.lastname: Borrajo
authors.affiliation: 1Centro Tecnológico de la Carne de Galicia,Rúa Galicia Nº 4,Parque Tecnológico de Galicia,San Cibrao das Viñas,32900 Ourense,Spain.
authors.forename: R
authors.initials: R
authors.lastname: Agregán
authors.affiliation: 1Centro Tecnológico de la Carne de Galicia,Rúa Galicia Nº 4,Parque Tecnológico de Galicia,San Cibrao das Viñas,32900 Ourense,Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Lorenzo
mesh_terms: D000367:Age Factors; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002784:Cholesterol / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D005260:Female; D006736:Horses / Q000502:physiology*; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D009753:Nutritive Value; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D017962:alpha-Linolenic Acid; D002784:Cholesterol
keywords: carcass characteristics; foal; meat quality; nutritional value; slaughter age