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Horsemeat: Increasing Quality and Nutritional Value

  • José Manuel LorenzoEmail author
  • Aristide Maggiolino
  • María Victoria Sarriés
  • Paolo Polidori
  • Daniel Franco
  • Massimiliano Lanza
  • Pasquale De Palo
Chapter

Abstract

Equine meat, including horse and donkey species, is considered an alternative option for red meats’ consumers due to wholesomeness especially in terms of nutritional value. The present chapter shows the nutritional composition of this type of meat, is characterized by low levels of fat and cholesterol, relatively high concentrations of n-3 fatty acids and heme iron indicating that their consumption may be beneficial for human health. Foal is the most important equine slaughter category which guarantees high standard quality compared to adults. These foals come from crossbreeding of native breeds with horses for meat production and are slaughtered between 15 and 24-months-old. Foal carcass is dark with a covered degree of fatness giving a favourable organoleptic profile property on the meat. Livestock production system plays the most important factor affecting horsemeat quality as concerns nutritional value. Extensive feeding systems improve horsemeat fatty acid profile by increasing polyunsaturated fatty acids compared to intensive feeding systems.

Keywords

Horsemeat Carcass quality Chemical composition Nutritional value 

Notes

Acknowledgements

Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). The present chapter has been edited during the visiting period of prof. José M. Lorenzo to the Department of Veterinary Medicine of Bari, granted by the University A. Moro of Bari (DR 3681 del 22/11/2017).

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • José Manuel Lorenzo
    • 1
    Email author
  • Aristide Maggiolino
    • 2
  • María Victoria Sarriés
    • 3
  • Paolo Polidori
    • 4
  • Daniel Franco
    • 1
  • Massimiliano Lanza
    • 5
  • Pasquale De Palo
    • 6
  1. 1.Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de GaliciaOurenseSpain
  2. 2.Department of Veterinary MedicineUniversity of BariValenzanoItaly
  3. 3.Departamento de Producción Agraria, Escuela Técnica Superior de Ingenieros AgrónomosUniversidad Publica de Navarra, Campus de ArrosadíaPamplonaSpain
  4. 4.Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di CamerinoMatelicaItaly
  5. 5.Dipartimento di Agricoltura, Alimentazione e AmbienteUniversità di CataniaCataniaItaly
  6. 6.Department of Veterinary MedicineUniversity of Bari A. MoroValenzanoItaly

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