Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals

SIMPLE SUMMARY: In modern society, the quality, the nutritional value and the environmental impact of foods are factors acquiring a relevant position from the consumers’ perspective. In this sense, horsemeat perfectly meets the current market requirements and is arousing great interest, since not only is it claimed as a healthier red meat alternative, but also due to its sustainable image. Nevertheless, it has been demonstrated that meat quality could be affected by several factors. In this sense, the purpose of our study is to assess the impact of breed (Jaca Navarra and Burguete) and type of finishing diet (conventional diet and silage with organic feed) on the composition and quality attributes of meat from Navarre endangered foals. Moreover, considering the shortage of information about the meat quality of these two autochthonous breeds, especially in the case of Jaca Navarra foals, this research could be considered a starting point to revalue and characterize these valuable equine breeds. Data showed that meat belonging to Burguete and traditional diet groups presented the highest intramuscular fat contents conferring ameliorate quality attributes, as marbling, tenderness and juiciness, which are some of the most required by meat consumers. Moreover, lower amounts of cholesterol were detected. ABSTRACT: The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.