Effect of breed and finishing diet on growth parameters and carcass quality characteristics of navarre autochthonous foals
Fecha
2021Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.3390/ani11020488
Resumen
This research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete
(BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on
growth parameters and carcass characteristics from forty-six foals. Parameters as live weight (LW),
average daily gain (ADG), body condition score (BCS), and fat depots were monitoring. In addition, the carcass ...
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This research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete
(BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on
growth parameters and carcass characteristics from forty-six foals. Parameters as live weight (LW),
average daily gain (ADG), body condition score (BCS), and fat depots were monitoring. In addition, the carcass parameters assessed were: carcass weight (CW), conformation, degree of fatness,
morphology, and pH. Moreover, hindquarters of the left-half carcasses were sectioned in the main
commercial primal cuts of leg. Results showed a clear “breed effect” in favor of BU foals, recording
the highest productive values and carcass traits compared with JN foals. On the other hand, finishing
diet contributed to improving the productive and carcass features of JN foals. In particular, diet
1 showed to affect positively the features analyzed compared with diet 2. Nevertheless, the meat
primal cuts resulted in being unaffected by the breed and diet effects (except for knuckle), obtaining
similar values among the groups of animals. [--]
Materias
Horsemeat,
Organic diet,
Silage,
Commercial feed,
Carcass quality,
Carcass morphology
Editor
MDPI
Publicado en
Animals 2021, 11, 488
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant
No. SOE2/P5/E0804.