PDF(Pubmed)
Abstract：
This study aimed to evaluate carcass and meat quality traits in Masri (n = 14) and North African (n = 14) male donkeys, raised in a semi-intensive breeding system, grazing on mountainous areas, with supplementation of 1 kg of barley per day per animal, slaughtered at 5 (±0.48) years old. Compared to Masri, the North African population exhibited higher (p < 0.05) final body weights (181.7 ± 2.1 and 212.5 ± 7.6 kg) and cold carcass weights (101.7 ± 1.3 and 116.2 ± 4.5 kg), but lower (p < 0.05) cold dressing percentages (56.0 ± 0.4 and 54.6 ± 0.4%). Meat quality analyses showed higher (p < 0.05) cooking loss values in Masri meat (43.9 ± 0.8 vs. 39.9 ± 1.2%). Among the meat color parameters, the hue value was higher (p < 0.05) in North African samples (0.42 ± 0.01 vs. 0.39 ± 0.1). Meat from North African donkeys had higher (p < 0.05) dry matter, fat, and protein contents. Meat amino acid analysis revealed abundant levels of lysine, leucine, and methionine, in both populations. Donkey meat from both populations presented a high polyunsaturated fatty acids content, resulting in polyunsaturated fatty acids/saturated fatty acids and omega 6/omega 3 ratios for all breeds close to the recommended values for human health. Atherogenic and thrombogenic indices were also suggested to have positive effects on consumers\' artery health. The characteristics of donkey meat present intriguing nutritional aspects compared to ruminant meat, and its production should be encouraged in the rural development of inner-Mediterranean areas.
摘要：
本研究旨在评估Masri（n=14）和北非（n=14）雄性驴的car体和肉质性状，在半集约化育种系统中饲养，在山区放牧，每只动物每天补充1公斤大麦，在5（±0.48）岁时屠宰。与Masri相比,北非人口表现出更高（p<0.05）的最终体重（181.7±2.1和212.5±7.6kg）和冷car体重量（101.7±1.3和116.2±4.5kg），但较低（p<0.05）的冷敷百分比（56.0±0.4和54.6±0.4％）。肉质分析显示，Masri肉的烹饪损失值较高（p<0.05）（43.9±0.8与39.9±1.2%)。在肉类颜色参数中，北非样品的色调值较高（p<0.05）（0.42±0.01vs.0.39±0.1）。北非驴肉的干物质含量较高（p<0.05），脂肪，和蛋白质含量。肉类氨基酸分析显示赖氨酸含量丰富，亮氨酸,和蛋氨酸,在这两个人群中。来自两个群体的驴肉呈现高多不饱和脂肪酸含量，导致所有品种的多不饱和脂肪酸/饱和脂肪酸和omega6/omega3比例接近人类健康的推荐值。研究还表明，动脉粥样硬化和血栓形成指数对消费者的动脉健康有积极影响。与反刍动物肉相比，驴肉的特征表现出有趣的营养方面，地中海地区的农村发展应鼓励其生产。
