Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time.
Authors: Marino Rosaria, Della Malva Antonella, Maggiolino Aristide, De Palo Pasquale, d'Angelo Francesca, Lorenzo Josè Manuel, Sevi Agostino, Albenzio Marzia
Journal: Animals : an open access journal from MDPI
Summary
Researchers examined how 14 days of vacuum aging affects the nutritional composition of donkey and horse meat across four muscle groups (longissimus dorsi, semitendinosus, semimembranosus, and rectus femoris), sampling 12 animals per species and testing at 1, 6, and 14 days of storage at 2°C to quantify fatty acid, amino acid, and cholesterol profiles. Key findings revealed marked differences between species and muscles: semimembranosus showed the highest polyunsaturated fatty acid (PUFA) content in both donkeys and horses, whilst longissimus dorsi in horses displayed elevated saturated and monounsaturated fatty acids with notably lower cholesterol levels across all aging periods. Aging time produced significant compositional shifts only in donkey meat, with saturated fatty acid levels increasing and PUFA content declining by day 14, whereas horse meat remained relatively stable; essential amino acids peaked in semimembranosus (horses) and longissimus dorsi (donkeys). For equine professionals advising on meat quality and procurement, these findings suggest that equine meat offers a genuinely competitive nutritional profile against conventional red meat sources, though donkey producers should consider alternative preservation techniques to maintain the beneficial PUFA content during extended storage.
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Practical Takeaways
- •Equine meat (donkey and horse) offers a nutritionally favorable alternative to traditional red meat with beneficial fatty acid and amino acid profiles for human consumption
- •Muscle type selection matters: Semimembranosus provides higher PUFA content while Longissimus Dorsi offers superior SFA/MUFA balance and lower cholesterol
- •For donkey meat specifically, consider alternative aging methods to vacuum storage to preserve polyunsaturated fatty acid content beyond 6 days
Key Findings
- •Semimembranosus muscle exhibited higher polyunsaturated fatty acids (PUFA) in both donkey and horse meat across all aging periods
- •Longissimus Dorsi showed higher saturated and monounsaturated fatty acids with lower cholesterol content in horse meat at 1, 6, and 14 days of storage
- •Aging effect on fatty acid composition was observed only in donkey meat, with increased saturated fatty acids and decreased PUFA content after 14 days
- •Both donkey and horse meat demonstrated excellent nutritional profiles with high essential amino acid content, particularly in Semimembranosus and Longissimus Dorsi muscles respectively