Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543222 | Meat Science | 2017 | 7 Pages |
Abstract
This work aimed to evaluate the effect of suckling technique and slaughter age on Martina Franca donkey meat quality. Twenty Martina Franca male foals were involved in the trial. Foals naturally assumed colostrum within 4Â h from birth. Afterwards, 10 foals were partially artificially suckled (AS), and 10 foals were naturally suckled (NS). All the foals were weaned at 180Â d, then housed indoors and fed the same diet. Ten donkeys were slaughtered at 12Â months and the other 10 at the age of 18Â months. Samples of Longissimus thoracis et lumborum (LTL) were taken from each foal for chemical analysis, then rheological parameters, oxidative profile, colorimetric parameters and fatty acid profile were assessed. Older donkeys (18Â months) fed with natural milk presented the highest intramuscular fat (IMF) and meat protein content. From a dietary view point, IMF acid composition showed a more favourable profile in meat from artificially-reared donkeys compared to naturally-suckled ones.
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Authors
P. De Palo, A. Tateo, A. Maggiolino, R. Marino, E. Ceci, A. Nisi, J.M. Lorenzo,