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

Cittadini, Aurora; Sarriés Martínez, María Victoria; Domínguez, Rubén; Pateiro, Mirian; Lorenzo, José M.

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

dc.contributor.author	Cittadini, Aurora	es_ES
dc.contributor.author	Sarriés Martínez, María Victoria
dc.contributor.author	Domínguez, Rubén	es_ES
dc.contributor.author	Pateiro, Mirian	es_ES
dc.contributor.author	Lorenzo, José M.	es_ES
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.date.accessioned	2022-09-05T07:35:48Z
dc.date.available	2022-09-05T07:35:48Z
dc.date.issued	2022
dc.date.updated	2022-09-05T06:54:07Z
dc.description.abstract	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.	en
dc.description.sponsorship	This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant No. SOE2/P5/E0804.	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/zip	en
dc.identifier.citation	Cittadini, A.; Sarriés-Martínez, M. V.; Domínguez, R.; Pateiro, M.; Lorenzo, J. M. (2022). Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals. Animals. Vol. 12, (5)	en
dc.identifier.doi	10.3390/ani12050568
dc.identifier.issn	2076-2615
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/43968
dc.language.iso	eng	en
dc.relation.ispartof	Animals, 2022, vol. 12 (5), p. 568	en
dc.relation.publisherversion	https://doi.org/10.3390/ani12050568
dc.rights	© 2022 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.uri	https:// creativecommons.org/licenses/by/ 4.0/
dc.subject	Commercial feed	en
dc.subject	Horsemeat	en
dc.subject	Meat quality	en
dc.subject	Organic diet	en
dc.subject	Sensory analysis	en
dc.subject	Silage	en
dc.title	Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals	en
dc.type	Artículo / Artikulua	es
dc.type	info:eu-repo/semantics/article	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dspace.entity.type	Publication
relation.isAuthorOfPublication	d7313a2e-691b-4f2a-88e8-e818586fedc2
relation.isAuthorOfPublication.latestForDiscovery	d7313a2e-691b-4f2a-88e8-e818586fedc2