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dc.contributor.authorRivera Beldarrain, Lorea ORCID
dc.contributor.authorMorán Lobato, Lara
dc.contributor.authorSentandreu Vicente, Miguel Ángel ORCID
dc.contributor.authorInsausti, Kizkitza
dc.contributor.authorRodríguez Barrón, Luis Javier ORCID
dc.contributor.authorAldai Elkoro-Iribe, Noelia
dc.date.accessioned2021-05-26T10:03:17Z
dc.date.available2021-05-26T10:03:17Z
dc.date.issued2021-05-15
dc.identifier.citationAnimals 11(5) : (2021) // Article ID 1421es_ES
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/10810/51632
dc.description.abstractA full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.es_ES
dc.description.sponsorshipThis research was funded by the Basque Government (grant IT944-16) that also funded the postdoctoral grant of L.M. Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the fellowship of L.R.B.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/
dc.subjectageinges_ES
dc.subjectcolores_ES
dc.subjectequinees_ES
dc.subjectfoales_ES
dc.subjectintramuscular fates_ES
dc.subjecttexturees_ES
dc.titleMuscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breedes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.date.updated2021-05-24T15:04:22Z
dc.rights.holder2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).es_ES
dc.relation.publisherversionhttps://www.mdpi.com/2076-2615/11/5/1421/htmes_ES
dc.identifier.doi10.3390/ani11051421
dc.departamentoesFarmacia y ciencias de los alimentos
dc.departamentoeuFarmazia eta elikagaien zientziak


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2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Except where otherwise noted, this item's license is described as 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).