| Title: | Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets |
| Author(s): | Cittadini A; Dominguez R; Pateiro M; Sarries MV; Lorenzo JM; |
| Address: | "Instituto de Innovacion y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Publica de Navarra (UPNA), Arrosadia Campus, 31006 Pamplona, Spain. Centro Tecnologico de la Carne de Galicia, Rua Galicia No. 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate-diet 1 (D1) vs. silage and organic feed-diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its 'ingredients' and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability" |
| Keywords: | commercial feed horsemeat lipid profile organic diet silage volatile compounds; |
| Notes: | "PubMed-not-MEDLINECittadini, Aurora Dominguez, Ruben Pateiro, Mirian Sarries, Maria V Lorenzo, Jose M eng SOE2/P5/E0804/Interreg V SUDOE - OPEN2PRESERVE/ Switzerland 2021/12/25 Foods. 2021 Nov 24; 10(12):2914. doi: 10.3390/foods10122914" |
