Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals

The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumbo...

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Autores: Cittadini, Aurora, Sarriés Martínez, María Victoria, Domínguez, Rubén, Pateiro, Mirian, Lorenzo, José M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/43968
Acceso en línea:https://hdl.handle.net/2454/43968
Access Level:acceso abierto
Palabra clave:Commercial feed
Horsemeat
Meat quality
Organic diet
Sensory analysis
Silage
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spelling Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foalsCittadini, AuroraSarriés Martínez, María VictoriaDomínguez, RubénPateiro, MirianLorenzo, José M.Commercial feedHorsemeatMeat qualityOrganic dietSensory analysisSilageThe purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant No. SOE2/P5/E0804.Institute on Innovation and Sustainable Development in Food Chain - ISFOOD2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/ziphttps://hdl.handle.net/2454/43968reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2022 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licensehttps://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/439682026-06-17T12:41:47Z
dc.title.none.fl_str_mv Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
title Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
spellingShingle Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
Cittadini, Aurora
Commercial feed
Horsemeat
Meat quality
Organic diet
Sensory analysis
Silage
title_short Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
title_full Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
title_fullStr Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
title_full_unstemmed Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
title_sort Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
dc.creator.none.fl_str_mv Cittadini, Aurora
Sarriés Martínez, María Victoria
Domínguez, Rubén
Pateiro, Mirian
Lorenzo, José M.
author Cittadini, Aurora
author_facet Cittadini, Aurora
Sarriés Martínez, María Victoria
Domínguez, Rubén
Pateiro, Mirian
Lorenzo, José M.
author_role author
author2 Sarriés Martínez, María Victoria
Domínguez, Rubén
Pateiro, Mirian
Lorenzo, José M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
dc.subject.none.fl_str_mv Commercial feed
Horsemeat
Meat quality
Organic diet
Sensory analysis
Silage
topic Commercial feed
Horsemeat
Meat quality
Organic diet
Sensory analysis
Silage
description The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/43968
url https://hdl.handle.net/2454/43968
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/zip
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
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