Effect of Gender on Meat Quality from Adult Obsolescent Horses
Violeta Razmaitė | Rūta Šveistienė | Alma Račkauskaitė | Virginija Jatkauskienė
The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. <i>M. pectoralis profundus</i> of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (<i>p</i> < 0.01 and <i>p</i> < 0.05, respectively) lower content of dry matter and also considerably lower (<i>p</i> < 0.001 and <i>p</i> < 0.01) intramuscular fat content compared with mares and geldings and higher (<i>p</i> < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (<i>p</i> < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (<i>p</i> < 0.05) compared with geldings. Meat toughness of stallions was also lower (<i>p</i> < 0.01) than the meat of mares and geldings. The highest (<i>p</i> < 0.05 and <i>p</i> < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (<i>p</i> < 0.05) and more favorable PUFA/SFA ratio, and also the highest (<i>p</i> < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of <i>M. pectoralis profundus</i>. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.
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