Pasquale Centoducati

Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months

To investigate rheological and chemical characteristics of the meat from Italian Heavy Draft horse, 24 foals (12 males and 12 females) were weaned at 6 mo, reared and fed in the same way, and slaughtered at 11 mo of age. The results obtained showed that there were no significant differences between the sexes but that the muscle type is a significant variation source. The rectus femoris muscle was lighter, and the biceps femoris had a lower a* index than longissimus dorsii, rectus femoris, and semimembranosus muscle. The most tender muscle was the semitendinosus, and the toughest even after cooking was the biceps femoris. The male animals had a greater protein and lipid percentage. The acidic composition of the intramuscular fat showed a greater presence of MUFA (P < 0.05) in the females and of PUFA (P < 0.01) in the males. Colorimetry analysis of the subcutaneous and perirenal fat from these animals indicated the unfavorable yellow color seen in adult animals had not yet been acquired. The meat produced had low redness due to the low myoglobin content and high lightness. Besides, the low collagen content and its high solubility indicates an appreciable tenderness. The high level of unsaturation of the intramuscular fat resulted in a high ratio of unsaturated to saturated fat, making horse meat favorable from a health point of view.

Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals

The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers’ customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time.

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

Application of Wood's model to lactation curve of Italian Heavy Draft horse mares

The aim of this work was to study, using Woods model, the lactation curve in Italian Heavy Draft horse (IHDH) mares, both for milk yield and composition. Interest in mares milk has grown for use in human nutrition, as a substitute for human and cow milk for premature newborns and allergic children. For this study, 7 IHDH mares were used. Milk yield was evaluated from d 15 to 180 postpartum (every 15 d). Woods lactation model was used to describe milk yield, fat, protein, and lactose lactation curves in the first 180 d in milk (DIM), with a prediction to 210 DIM. Mean values recorded across the considered lactation period for milk yield and constituents were 16.11 kg of milk/d, 11.38 g of fat/kg, 15.54 g of protein/kg, and 69.72 g of lactose/kg. The lactation curve showed a peak at 69 DIM, with a persistence index of 6.26. Fat (g/kg) and protein (g/kg) lactation curves decreased during the lactation period; instead, the lactose (g/kg) curve increased from the first to the last DIM. The coefficient of determination values indicated a good model fit by Woods model application to IHDH mare lactation. The research showed good aptitude of a heavy horse breed, such as IHDH, for milk production.

Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat

After thawing, the meat of beef calves (Italian Frisian breed) and buffalo calves (Mediterranean breed) slaughtered at 4, 8 and 12 months of age was examined. Both the pH and the thawing loss confirmed that the meat of buffalo calves is more suitable for preservation by freezing. With increased age and time of exposure to air the lightness of the non-renewed surface was reduced. The lightness of the fresh cut surface remained stable in the various thawing phases though it was less in the older animals. The a(∗) index increased with animal age but decreased during the 4 days post-thawing. The fresh cut surface of buffalo meat from calves slaughtered at 4 and 8 months was not darker than beef slaughtered at the same age. On the contrary at 12 months of age, the buffalo meat had a lower redness index than beef and a higher haematin concentration.

Effects of two different packaging materials on veal calf meat quality and shelf life

The aim of the present work was to evaluate the effects of 2 different packaging films on chemical, physical, and microbiological variables in veal calf meat. Slices from the right half carcass were sampled from each calf: 8 were packaged with Cryovac film (25 μm thick) and 8 were packaged with Weegal film (45 μm thick). In both packaging types, the same gas mixture was used. The samples were analyzed at these postpackaging times: 0, 2, 4, 6, 8, 10, 12, and 14 d. Chromatic patterns, water holding capacity (WHC), cooking loss, drip loss, protein oxidation, and hydroperoxide concentration were influenced by the packaging type (P < 0.001). Moreover, during the postpackaging time the WHC decreased but oxidative reactions increased (P < 0.001). The film that showed better characteristics in packaging of veal calf meat was the Weegal, characterized by decreased gas permeability due to its ability to reduce and delay chemical and physical alterative processes.

Effect of nutritive level on carcass traits and meat quality of IHDH foals

The present work describes the effect of nutritive level on horse carcass traits and on meat quality. Eighteen male Italian Heavy Draught Horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided into three groups according to three nutritive level classes: 150%, 180% and 200% of maintenance requirements. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus dorsi muscle. The right half carcass of each animal was then divided into cuts. Each one was subdivided into lean, fat and bones. Live weight, carcass weight and dressing percentage were not affected by nutritive level (P > 0.05). Horses fed with the lower nutritive level showed a higher incidence of lean and a lower incidence of fat (P < 0.01). Moreover, fatty acid profile was not affected by nutritive level (P > 0.05). Probably the tendency of IHDH foals to concentrate adipogenesis in the subcutaneous district could explain the lack of influence of nutritive level on meat quality parameters and its influence on carcass and cut composition, which tend to be richer in fat.

Quality of carcasses in I.H.D.H. foals reared in the province of Bari (Italy)

Riassunto Qualità delle carcasse di puledri T.P.R allevati in provincia di Bari (Italia). Allo scopo di contribuire allo studio della produzione di carne equina nella Provincia di Bari sono stati macellati 12 puledri di razza TPR all’età tipica di 11 mesi. Le carcasse, che sono state valutate in considerazione del sesso, sono risultate meglio conformate ma anche più grasse nei maschi. Per questo motivo, il magro totale sulla mezzena delle femmine risulta più elevato dell’1,08% (72,75 vs. 71,67%) e il grasso meno incidente dell’1,5 2% (10,98 vs. 12,50%) (P<0,05). I maschi hanno una resa netta a caldo maggiore dell’1,5 2% (69,77 vs. 68,25%). Nella dissezione della mezzena le regioni più carnose sono risultate lombi, coscia e gamba. I tagli di I qualità rappresentano il 60% del magro totale, essendo il restante 40% costituito dai tagli di II e III qualità.

Influence of temperature-humidity index on the preference of primiparous Holstein Friesians for different kinds of cubicle flooring

Riassunto Influenza dell’indice termo-igrometrico (THI) sulla preferenza di primipare Frisone per quattro diversi materiali utilizzati come fondo per cuccette. Sono state considerate 8 frisone primipare poste in un box di 32 cuccette, suddivise in 4 gruppi in base al materiale di cui era composto il fondo: materassini in polietilene e polipropilene, truciolo e letame. Le bovine sono state monitorate per un periodo totale di 96h, nel quale si sono registrati i valori di temperatura e di umidità relativa. I risultati hanno indicato una significativa influenza delle condizioni microclimatiche sulla preferenza per i diversi materiali. Per THI inferiori a 70, le bovine hanno mostrato una maggiore preferenza per i materiali sintetici mentre, per valori superiori di indice termo-igrometrico, sono state maggiormente occupate le cuccette con fondo in truciolo o letame solido (P<0,01). Inoltre, il THI ha condizionato le modalità di utilizzo della cuccetta da parte degli animali: all’aumentare dell’indice termo-igrometrico, le bovine hanno ridotto la durata dei decubiti (P<0,01) ed hanno incrementato il tempo passato in stazione nelle cuccette (P<0,01).

Artificially suckled I.H.D.H. (Italian Heavy Draught Horse) foals: in vivo performances and ethograms

Abstract The research was carried out on 6 “Italian Heavy Draught Horse” orphan foals artificially suckled by an automatic milk feeder. The purpose of the research was to show that artificial weaning does not have a negative effect on a foal’s growth and welfare. The foals were reared in an indoor box, weighed every 3 weeks from day 4 after birth and observed for 24 consecutive hours at the age of 4, 10, 47, 114, 142 and 176 days, to compile an ethogram which includes biorhythms, and social, alimentary and eliminative behavioural patterns. During the study, “daily weight gains” were greater than 1610 g/d; but between 26 and 46 days and after weaning, values were lower than 1230 g/d, and between 172 and 193 days, prior to slaughtering, they were of 1090 g/d. Age had a significant influence (P<0.001) on almost all the ethological parameters considered, above all for the time spent lying down and the licking structures (P<0.01), and for the drinking bouts (P<0.05). The period of adaptation to artificial feeding certainly lasted at least two weeks. These results suggest that the technique of artificial suckling can be applied to horses without negative effects on growth and welfare, any subjects showed abnormal behaviour.