The effects of slaughter age (8 vs 12 months) were investigated on meat and carcass quality obtained from Martina Franca donkey foals. Sixteen male foals were used, eight were slaughtered at 8 months of age with a mean (±s.e.) final body weight of 101 ± 18 kg and the remaining 8 foals slaughtered at 12 months of age with a mean final body weight of 122 ± 13 kg. Carcass weight and dressing percentage were higher (P b 0.05) in older foals. Shear force value was lower (P b 0.05) in donkeys slaughtered at 8 months of age (54.03 N) compared to the same muscle Longissimus Thoracis et Lumborum (LTL) collected in older animals (62.66 N). Muscle glycogen content was higher (P b 0.05) in foals slaughtered at 12 months of age. Donkey foal meat showed an interesting content of essential amino acids and a notable percentage of unsaturated fatty acids in both groups of animals, giving a high nutritional value to this alternative red meat.

A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 months

POLIDORI, Paolo;PUCCIARELLI, Stefania;ARIANI, AMBRA;POLZONETTI, Valeria;VINCENZETTI, Silvia
2015-01-01

Abstract

The effects of slaughter age (8 vs 12 months) were investigated on meat and carcass quality obtained from Martina Franca donkey foals. Sixteen male foals were used, eight were slaughtered at 8 months of age with a mean (±s.e.) final body weight of 101 ± 18 kg and the remaining 8 foals slaughtered at 12 months of age with a mean final body weight of 122 ± 13 kg. Carcass weight and dressing percentage were higher (P b 0.05) in older foals. Shear force value was lower (P b 0.05) in donkeys slaughtered at 8 months of age (54.03 N) compared to the same muscle Longissimus Thoracis et Lumborum (LTL) collected in older animals (62.66 N). Muscle glycogen content was higher (P b 0.05) in foals slaughtered at 12 months of age. Donkey foal meat showed an interesting content of essential amino acids and a notable percentage of unsaturated fatty acids in both groups of animals, giving a high nutritional value to this alternative red meat.
2015
262
File in questo prodotto:
File Dimensione Formato  
Meat Science 2015.pdf

solo gestori di archivio

Tipologia: Versione Editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 254.8 kB
Formato Adobe PDF
254.8 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/377583
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 52
  • ???jsp.display-item.citation.isi??? 44
social impact