Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Abstract

Horse-meat production, trade and supply values have been summarized. In order to characterize the nutritional quality (chemical composition and fatty acid (FA) profile) of horse-meat, a survey has been performed along regions of both sides of the Cantabrian Mountains in spring (n = 41) and winter (n = 41). In general, the effect of collection season has been significant for the percentages of monounsaturated and polyunsaturated FA, while region effect has been significant for muscle fat content and its FA profile. The higher fat content has been associated with a higher monounsaturated FA but lower polyunsaturated FA and dimethyl acetal content. Differences observed could be related to breed and differences in production system among regions. Nevertheless, horse-meat is characterized by low fat product being an important source of n-3 polyunsaturated FAs.