Horse-meat survey was performed along the northern Spanish regions in order to characterize its nutritional quality (chemical composition and fatty acid (FA) profile). Samples were collected in spring (n=41) and winter (n=41) of 2013. In general, the effect of collection period was low while region effect was significant for the muscle fat content. The higher fat content was associated with a higher monounsaturated FA (MUFA) but lower polyunsaturated FA (PUFA) content in horse backfat. The variation observed in PUFA content was mainly due to variation in n-3 content (1,53-27,96%) that could be associated to genetic, feeding and management practices. Three groups of samples were differentiated according to their n-3 content in backfat: 1) <6%, 2) 6-18%, and 3) >18% n-3PUFA. Backfat samples with highest n-3 content were clearly differentiated in the Principal Component Analysis which were essentially related to individual n-3, 20:4n-6, branched FA and shortchain saturated FA. The other two groups were related to MUFA and n-6AGP and other SF
© 2001-2024 Fundación Dialnet · Todos los derechos reservados