Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

Objective The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.

[1]  Heebal Kim,et al.  Analysis of cross-population differentiation between Thoroughbred and Jeju horses , 2017, Asian-Australasian journal of animal sciences.

[2]  S. Joo,et al.  Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef. , 2017, Meat science.

[3]  K. Cashman,et al.  Red meat's role in addressing 'nutrients of public health concern'. , 2017, Meat science.

[4]  Soohyun Cho,et al.  Assessment of frozen storage duration effect on quality characteristics of various horse muscles , 2017, Asian-Australasian journal of animal sciences.

[5]  Byung Ock Kim,et al.  Effects of wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs , 2017, Asian-Australasian journal of animal sciences.

[6]  Soohyun Cho,et al.  The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types , 2015, Asian-Australasian journal of animal sciences.

[7]  M. Cabrera,et al.  An overview of the nutritional value of beef and lamb meat from South America. , 2014, Meat science.

[8]  P. Polidori,et al.  Carcass characteristics, meat quality and nutritional value of horsemeat: a review. , 2014, Meat science.

[9]  A. Maggiolino,et al.  Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals , 2013, Asian-Australasian journal of animal sciences.

[10]  M. F. Smith,et al.  The nutrient composition of three cuts obtained from P-class South African pork carcasses. , 2013, Food chemistry.

[11]  Fidel Toldrá,et al.  Variability in the contents of pork meat nutrients and how it may affect food composition databases. , 2013, Food chemistry.

[12]  S. Hur,et al.  Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors , 2013, Asian-Australasian journal of animal sciences.

[13]  Paula Pereira,et al.  Meat nutritional composition and nutritive role in the human diet. , 2013, Meat science.

[14]  J. Lorenzo,et al.  Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. , 2013, Meat science.

[15]  M. Gómez,et al.  Breed effect on carcass and meat quality of foals slaughtered at 24months of age. , 2009, Meat science.

[16]  F. Toldrá,et al.  Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. , 2009, Meat science.

[17]  P. De Palo,et al.  Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. , 2008, Journal of animal science.

[18]  P. Williams,et al.  Nutritional composition of red meat , 2007 .

[19]  R. Deckelbaum,et al.  n-3 fatty acids and gene expression. , 2006, The American journal of clinical nutrition.

[20]  M. Hunt,et al.  Current research in meat color. , 2005, Meat science.

[21]  C. Fraga,et al.  Relevance, essentiality and toxicity of trace elements in human health. , 2005, Molecular aspects of medicine.

[22]  M. Beriáin,et al.  Carcass characteristics and meat quality of male and female foals. , 2005, Meat science.

[23]  K. Tew,et al.  Trace elements in human physiology and pathology: zinc and metallothioneins. , 2003, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

[24]  L. Allen,et al.  Nutritional importance of animal source foods. , 2003, The Journal of nutrition.

[25]  F. Toldrá,et al.  Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham , 1991 .

[26]  W. R. Morrison,et al.  PREPARATION OF FATTY ACID METHYL ESTERS AND DIMETHYLACETALS FROM LIPIDS WITH BORON FLUORIDE--METHANOL. , 1964, Journal of lipid research.

[27]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.

[28]  J. Burkett.  The effect of selection for intramuscular fat on fatty acid composition in Duroc pigs , 2009 .

[29]  J. M. Lee,et al.  Fatty acid composition and meat quality traits of organically reared Korean native black pigs , 2009 .

[30]  H. Moon,et al.  Comparison of Meat Quality and Physicochemical Characteristics of Pork between Korean Native Black Pigs (KNBP) and Landrace by Market Weight , 2005 .

[31]  J. Tummavuori,et al.  Iron determination in fertilizers by inductively coupled plasma atomic emission spectrometry: study of spectral and interelement effects at different wavelengths , 1996 .