Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

30F foal liver pâté was darker (lower L* value, P > 0.05), redder (higher a*, P < 0.001) and harder (higher hardness value; P < 0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pâté, being more calorific in those with higher fat contents (352 kcal/100 g; P < 0.001). Regarding total Fe content, 30F foal liver pâté showed the higher value (4.19 mg/100 g; P < 0.01). Oxidative stability of foal liver pâté was influenced by fat level. 40F foal liver pâté presented higher TBARS and lower carbonyl contents compared to 30F ones (P < 0.001). Finally, foal pâtés with the two different fat contents had significantly (P < 0.001) different n − 6/n − 3 ratios, foal liver pâtés with 30F showed the lowest values (9.97) compared to those with 40F content (13.41).