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Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age

Published online by Cambridge University Press:  28 February 2013

J. M. Lorenzo ,
M. V. Sarriés  and
D. Franco
J. M. Lorenzo*
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
M. V. Sarriés
Affiliation:
Departamento de Ciencias del Medio Natural, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
D. Franco
Affiliation:
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
*
†E-mail: [email protected]
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Abstract

The effect of sex on carcass measurement, physico-chemical properties, nutritional value and sensory characteristics of foal meat slaughtered at 15 months was investigated. Twelve foals (six females and six males) from an extensive production system in freedom regimen were used for this study. Sex had no statistical influence on carcass measurements, chemical composition, colour parameters, textural properties, amino acid content and sensory characteristics. In contrast, there was a clear effect on the fatty acid profile of longissimus dorsi. Slaughter weight was not significantly (P > 0.05) different between sexes, although higher values were observed in male group compared with female group (194 v. 184 kg). As a consequence, this trend affected carcass weight being slightly (P > 0.05) heavier in the male group than in the female group. On the other hand, cooking loss samples from males showed significantly higher values than those from females (21.50% v. 14.96%, P < 0.05). From a nutritional point of view, the n-6/n-3 ratio in both sexes was within the recommended range for the human diet and this ratio was ostensibly different between the sexes (1.83 v. 1.36, P < 0.05, for male and female, respectively) and it showed a strong correlation (r = −0.91, P < 0.01) with C18:3n-3 content.

Keywords

Foalcarcass characteristicsmeat qualitynutritional valuesensory properties
Type
Product quality, human health and well-being
Information
animal , Volume 7 , Issue 7 , July 2013 , pp. 1199 - 1207
Copyright
Copyright © The Animal Consortium 2013 

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