Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time
Rosaria Marino | Antonella della Malva | Aristide Maggiolino | Pasquale De Palo | Francesca d’Angelo | Josè Manuel Lorenzo | Agostino Sevi | Marzia Albenzio
The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. <i>Longissimus Dorsi</i> (LD), <i>Semimebranosus</i> (SM), and <i>Rectus Femoris</i> (RF), <i>Semitendinosus</i> (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content.
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