Comparison of Carcass and Meat Quality Obtained from Mule and Donkey

SIMPLE SUMMARY: Meat is an important source of proteins, minerals, and vitamins, and for this reason it largely contributes to the daily intakes of these nutrients in the human diet. Donkey carcass traits and donkey meat quality parameters have been determined in previous studies, while mule carcass and meat quality characteristics have never been evaluated. The aim of the present study was to compare the carcass data and meat composition obtained from 10 male donkeys and 10 male mules slaughtered at an age of 16 ± 1 years. The mules carcass weight and dressing percentage were significantly higher compared to those of donkeys. The meat quality parameters detected in both mules and donkeys showed interesting results; rumenic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have been detected in the lipidic profile in both meats, such as all the essential amino acids. Two important sensorial characteristics showed significant differences between the two meats examined: a darker color and higher shear force values have been detected in mule’s meat. The results obtained in this study showed that equid meat can be considered a healthy and nutritionally interesting alternative red meat. ABSTRACT: The aim of this study was to compare the carcass characteristics and the chemical and physical parameters of the meat produced by 10 male crossbred donkeys and 10 male mules slaughtered at 16 ± 1 years of age. The carcass weight and dressing percentage were significantly (p < 0.05) higher in mules. Samples of the muscle Longissimus thoracis (LT) were analyzed. Donkey meat showed a higher fat content, while the glycogen content was higher in the mule LT. The total collagen content was higher in the mule LT; in this muscle, the shear force values were higher compared to the donkey LT. The lightness parameter (L*) was lower in the mule LT, while the redness index (a*) was higher in the mule LT; this muscle showed a higher content of iron, while zinc was higher in the donkey muscle LT. The donkey LT muscle showed a higher content of essential amino acids (52.2%) compared to the mule LT (50.1%). The results obtained demonstrated that the chemical and physical traits of mule and donkey meat were similar to those of other kinds of equid meat.