Hostname: page-component-76fb5796d-2lccl Total loading time: 0 Render date: 2024-04-29T18:20:18.331Z Has data issue: false hasContentIssue false
  • English
  • Français

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age

Published online by Cambridge University Press:  28 February 2013

J. M. Lorenzo ,
M. V. Sarriés  and
D. Franco
J. M. Lorenzo*
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
M. V. Sarriés
Affiliation:
Departamento de Ciencias del Medio Natural, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
D. Franco
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
*
†E-mail: jmlorenzo@ceteca.net
Get access

Abstract

The effect of sex on carcass measurement, physico-chemical properties, nutritional value and sensory characteristics of foal meat slaughtered at 15 months was investigated. Twelve foals (six females and six males) from an extensive production system in freedom regimen were used for this study. Sex had no statistical influence on carcass measurements, chemical composition, colour parameters, textural properties, amino acid content and sensory characteristics. In contrast, there was a clear effect on the fatty acid profile of longissimus dorsi. Slaughter weight was not significantly (P > 0.05) different between sexes, although higher values were observed in male group compared with female group (194 v. 184 kg). As a consequence, this trend affected carcass weight being slightly (P > 0.05) heavier in the male group than in the female group. On the other hand, cooking loss samples from males showed significantly higher values than those from females (21.50% v. 14.96%, P < 0.05). From a nutritional point of view, the n-6/n-3 ratio in both sexes was within the recommended range for the human diet and this ratio was ostensibly different between the sexes (1.83 v. 1.36, P < 0.05, for male and female, respectively) and it showed a strong correlation (r = −0.91, P < 0.01) with C18:3n-3 content.

Keywords

Foalcarcass characteristicsmeat qualitynutritional valuesensory properties
Type
Product quality, human health and well-being
Information
animal , Volume 7 , Issue 7 , July 2013 , pp. 1199 - 1207
Copyright
Copyright © The Animal Consortium 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arienti, G 2003. Le basi molecolari della nutrizione. 2nd edition. Piccin Nuova Libraria S.p.A, Padova.Google Scholar
Badiani, A, Nanni, N, Gatta, P, Tolomelli, B, Manfredini, M 1997. Nutrient profile of horsemeat. Journal of Food Composition and Analysis 10, 254–269.Google Scholar
Berry, WE 1993. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method. Journal of Animal Science 71, 2412–2419.Google Scholar
Brewer, MS, Jensen, J, Sosnicki, AA, Fields, B, Wilson, E, McKeith, FK 2002. The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Science 61, 249–256.Google Scholar
British Department of Health 1994. Nutritional aspects of cardiovascular diseases. Report on health and social subjects No. 46. H.M. Stationery Office, London.Google Scholar
Catalano, AL, Quarantelli, A 1979. Carcass characteristic and chemical composition of the meat from milk-fed foals. La Clinica Veterinaria 102, 498–506.Google Scholar
CIE 1976. Colorimetry: official recommendations of the international commission on illumination. Comisión Internationale de l’Èclairage (International Commission on Illumination), Paris, CIE No. 15 (E-1.3.1).Google Scholar
Dewhurst, RJ, Shingfield, KJ, Lee, MRF, Scollan, ND 2006. Increasing levels of beneficial polyunsaturated fatty acids in milk produced in high-forage system. Animal Feed Science and Technology 131, 168–206.Google Scholar
Elgasim, EA, Alkanhal, MA 1991. Proximate composition, amino acids and inorganic mineral content of Arabian camel meat: comparative study. Food Chemistry 45, 1–4.Google Scholar
FAO/WHO/UNU 2007. Amino acid requirements of adults. In Protein and amino acids requirements in human nutrition. United Nations University, Geneva, Switzerland, pp. 135–159.Google Scholar
FAOSTAT 2010. Online database of the Food and Agriculture Organization of the United Nations. http://faostat.fao.org: Production>livestock primary and Trade> TradeSTAT> Crops and livestock products.livestock+primary+and+Trade>+TradeSTAT>+Crops+and+livestock+products.>Google Scholar
Field, RA 1971. Effect of castration on meat quality and quantity. Journal of Animal Science 32, 849–858.Google Scholar
Franco, D, Bispo, E, González, L, Vázquez, JA, Moreno, T 2009. Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein–Friesian cull cows. Meat Science 83, 484–491.Google Scholar
Franco, D, Fernández, M, Temperán, S, Garcia, L, Lorenzo, JM 2011a. Carcass quality of Galician mountain foals. Archivos de Zootecnia 60, 385–388.CrossRefGoogle Scholar
Franco, D, Rodríguez, E, Purriños, L, Crecente, S, Bermúdez, R, Lorenzo, JM 2011b. Meat quality of ‘Galician Mountain’ foals breed. Effect of sex, slaughter age and livestock production system. Meat Science 88, 292–298.Google Scholar
Franco, D, Rois, D, Vázquez, JA, Purriños, L, González, R, Lorenzo, JM 2012. Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn. Poultry Science 91, 487–498.CrossRefGoogle ScholarPubMed
Gaull, GE 1990. Taurine in pediatric nutrition: a review and update. Pediatrics 83, 433–442.Google Scholar
Hoffman, LC, Kritzinger, B, Ferreira, AV 2005. The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Science 69, 551–558.CrossRefGoogle ScholarPubMed
Huff-Lonergan, E, Baas, TJ, Malek, M, Dekkers, JC, Prusa, K, Rothschild, MF 2002. Correlations among selected pork quality traits. Journal of Animal Science 80, 617–627.CrossRefGoogle ScholarPubMed
Institute of Medicine, Food and Nutrition Board 2002. Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty acids cholesterol, protein and amino acids. Prepublication copy. National Academy Press, Washington, DC.Google Scholar
International Organization for Standardization (ISO) 1973. Determination of total fat content, ISO 1443:1973 standard. In International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.Google Scholar
ISO 1978. Determination of nitrogen content, ISO 937:1978 standard. In International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.Google Scholar
ISO 1997. Determination of moisture content, ISO 1442:1997 standard. In International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.Google Scholar
ISO 1998. Determination of ash content, ISO 936:1998 standard. In International standards meat and meat products. International Organization for Standardization, Genève, Switzerland.Google Scholar
Jankowska, B, Korzeniowski, W, Kwiatkowska, A 1996. Fatty acid composition of horses tissues depending on their position in the carcass. Polish Journal of Food and Nutrition Sciences 5, 41–49.Google Scholar
Juárez, M, Polvillo, O, Gómez, MD, Alcalde, MJ, Romero, F, Varela, M 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Science 83, 224–228.Google Scholar
Lanza, M, Landi, C, Scerra, M, Galofaro, V, Pennisi, P 2009. Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals. Meat Science 81, 142–147.CrossRefGoogle ScholarPubMed
Lorenzo, JM, Fuciños, C, Purriños, L, Franco, D 2010. Intramuscular fatty acid composition of ‘Galician Mountain’ foals breed. Effect of sex, slaughtered age and livestock production system. Meat Science 86, 825–831.CrossRefGoogle ScholarPubMed
Maltin, CA, Warkup, CC, Matthews, KR, Grant, CM, Porter, AD, Delday, MI 1997. Pig muscle fibre characteristics as a source of variation in eating quality. Meat Science 47, 237–248.Google Scholar
MERCASA 2011. Alimentación en España 2011. Carnes y productos cárnicos. Retrieved March 15, 2012, from http://www.munimerca.es/mercasa/alimentacion_2011/pdfs/pag_247-282_Carne.pdf.Google Scholar
Merck Index 1989. An encyclopaedia of chemicals, drugs and biological, 11th edition. Merck and Company, Rahway, NJ.Google Scholar
Nam, YJ, Choi, YM, Jeong, DW, Kim, BC 2009. A comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification. Food Science and Biotechnology 18, 307–311.Google Scholar
Neu, J, Shenoy, V, Chakrabarti, R 1996. Glutamine nutrition and metabolism: Where do we go from here? FASEB Journal 10, 829–837.Google Scholar
Polidori, P, Vincenzetti, S, Cavallucci, C, Beghelli, D 2008. Quality of donkey meat and carcass characteristics. Meat Science 80, 1222–1224.Google Scholar
Prates, JA, Gonçalves Quaresma, MARJ, Branquinho Bessa, C, Andrade Fontes, C, Mateus Alfaia, C 2006. Simultaneous HPLC quantification of total cholesterol, tocopherols and β-carotene in Barrosã-PDO veal. Food Chemistry 94, 469–477.Google Scholar
Reig, M, Toldrá, F 1998. Protein nutritional quality of muscle foods. Recent Research Development of Agriculture in Food Chemistry 2, 71–78.Google Scholar
Risvik, E 1994. Sensory properties and preferences. Meat Science 36, 67–77.Google Scholar
Sarriés, MV, Beriain, MJ 2005. Carcass characteristics and meat quality of male and female foals. Meat Science 70, 141–152.Google Scholar
Sarriés, MV, Beriain, MJ 2006. Colour and texture characteristics in meat of male and female foals. Meat Science 74, 738–745.Google Scholar
Sarriés, MV, Murray, BE, Troy, D, Beriain, MJ 2006. Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals. Meat Science 72, 475–485.Google Scholar
Shackelford, SD, Morgan, JB, Cross, HR, Savell, JW 1991. Identification of threshold levels for Warner–Bratzler shear force in beef top loin steaks. Journal of Muscle Foods 2, 289–296.Google Scholar
Sinclair, AJ, Slattery, WJ, O'Dea, K 1982. The analysis of polyunsaturated fatty acids in meat by capillary gas-liquid chromatography. Journal of Food Science and Agriculture 33, 771–776.CrossRefGoogle Scholar
Tateo, A, De Palo, P, Ceci, E, Centoducati, P 2008. Physicochemical properties of meat of Italian heavy draft horses slaughtered at the age of eleven months. Journal of Animal Science 86, 1205–1214.Google Scholar
Tornberg, E 1996. Biophysical aspects of meat tenderness. Meat Science 43, S175–S191.CrossRefGoogle Scholar
USDA 2010. Dietary guidelines for Americans 2010. Department of health and human services (HHS) and the department of agriculture (USDA). Retrieved November 15, 2011,fromhttp://health.gov/dietaryguidelines/.Google Scholar
Varela, A, Oliete, B, Moreno, T, Portela, C, Monserrat, L, Carballo, JA, Sánchez, L 2004. Effect of pasture finishing on meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Science 67, 515–522.Google Scholar
Webb, EC, O'Neill, HA 2008. The animal fat paradox and meat quality. Meat Science 80, 28–36.CrossRefGoogle ScholarPubMed
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78, 343–358.Google Scholar
Znamirowska, A 2005. Prediction of horse carcass composition using linear measurements. Meat Science 69, 567–570.Google Scholar
Supplementary material: File

Lorenzo Supplementary Material

Figure S1

Download Lorenzo Supplementary Material(File)
File 458.2 KB
Supplementary material: File

Lorenzo Supplementary Material

Figure S2

Download Lorenzo Supplementary Material(File)
File 418.8 KB
Supplementary material: File

Lorenzo Supplementary Material

Figure S3

Download Lorenzo Supplementary Material(File)
File 153.6 KB