Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Horse-meat production, trade and supply values have been summar ized. In or- der to characterize the nutritional quality (chemical composition and fatty acid (FA) profile) of horse-meat, a survey has been performed along regions of both sides of the Cantabrian Mountains in spring (n = 41) and winter (n = 41). In general, the effect of collection season has been significant for the percentages of monounsaturated and polyunsaturated FA, while region effect has been significant for muscle fat content and its FA profile. The higher fat content has been associated with a higher monounsaturated FA but lower polyunsaturated FA and dimethyl acetal content. Differences observed could be related to breed and differences in production system among regions. Nevertheless, horse-meat is characterized by low fat product being an important source of n-3 polyunsaturated FAs.; Zaldi-haragiaren ekoizpen-, merkataritza- eta biztanleriarekiko eskuragarritasun-balioak laburbildu dira artikulu honetan. Gainera, zaldi-haragia ezaugarritzeko helburuarekin (konposizio kimikoa eta gantz-azidoen (GA) profila), laginketa egin da Kantauri mendilerroaren bi aldeetan kokaturiko herrialdeetan, udaberrian (n = 41) eta neguan (n = 41). Oro har, urtaroak GA monoasegabe eta poliasegabeetan izan du eragina. Bestalde, herrialdeen arteko haragiaren gantz kopuruan eta honen GAen profilean desberdintasun esanguratsuak ikusi dira. Lagin koipetsuenetan, GA monoasegabeen ehunekorik altuenak eta GA poliasegabeen eta dimetil azetalen ehunekorik baxuenak lortu dira. Desberdintasun horiek lurraldearekin erlazionatutako arraza eta ekoizpen-sistema izan dezakete oinarri. Dena den, zaldi-haragia gantz urriko eta n-3 gantz-azidoen iturri garrantzitsu izan daitekeen produktu bezala ezaugarritu da

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bret ' on horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 degrees C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/ MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. Significance: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle pro-teins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R. Beldarrain. This work was funded by Lactiker Research Group (Basque Government IT944-16), project RTI2018-096162-R-C22 (Spanish Agencia Estatal de Investigación) and the Institute of Medical Biochemistry (University of Veterinary Medicine Vienna)

Effect of ageing time on the volatile compounds from cooked horse meat

Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2-and 3-methylbutanal signifi-cantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat

Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non-suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as “suckling lamb” and that commercialized without this designation. Twenty-three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained (“maintained juiciness”), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as “suckling” did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non-suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.Funding information: Eusko Jaurlaritza, Grant / Award Number: Basque Government IT944-1

Genetic Characterization of the Local Pirenaica Cattle for Parentage and Traceability Purposes

Pirenaica is the most important autochthonous cattle breed within the Protected Geographic Indication (PGI) beef quality label in the Basque region, in northern Spain. The short tandem repeats (STRs) are powerful markers to elucidate forensic cases and traceability across the agri-food sector. The main objective of the present work was to study the phylogenetic relationships of Pirenaica cattle and other breeds typically raised in the region and provide the minimum number of STR markers for parentage and traceability purposes. The 30-STR panel recommended by the International Society of Animal Genetics-Food and Agriculture Organization of the United Nations (ISAG-FAO) was compared against other commercial STR panels. The 30-STR panel showed a combined matching probability of 1.89 × 10−25 and a power of exclusion for duos of 0.99998. However, commercial STR panels showed a limited efficiency for a reliable parentage analysis in Pirenaica, and at least a 21-STR panel is needed to reach a power of exclusion of 0.9999. Machine-learning analysis also demonstrated a 95% accuracy in assignments selecting the markers with the highest FST in Pirenaica individuals. Overall, the present study shows the genetic characterization of Pirenaica and its phylogeny compared with other breeds typically raised in the Basque region. Finally, a 21-STR panel with the highest FST markers is proposed for a confident parentage analysis and high traceability.This work was supported by Basque Government: [Grand number of Biomics: IT-833-13], [Grand number of Lactiker: IT944-16]; Basque Government, Department of Economic Development & Competitiveness [Doctoral fellowship of D.G]

Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

[EN] Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers' acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific literature present a very limited number of studies on the volatile composition of microalgae and cyanobacteria. In order to fill the gap, the main objective of the present study was to elucidate the volatile composition of seven microalgal and cyanobacterial strains from marine and freshwaters, with interest for the food industry while establishing its potential impact in odour. Among the seven selected strains, Arthrospira platensis showed the highest abundance and chemical diversity of volatile organic compounds (VOCs). Aldehydes, ketones, and alcohols were the families with the highest diversity of individual compounds, except in Arthrospira platensis and Scenedesmus almeriensis that showed a profile dominated by branched hydrocarbons. Marine strains presented a higher abundance of sulfur compounds than freshwater strains, while the ketones individual profile seemed to be more related to the taxonomical domain. The results of this study indicate that the VOCs composition is mainly driven by the individual strain although some volatile profile characteristics could be influenced by both environmental and taxonomical factors.This work was conducted in the framework of the SABANA Project funded by the EU H2020 Research and Innovation Programme (Grant agreement 727874), ALGALPROT Project funded by CEI·MAR (CEIJ-002) and financial support provided by the Basque Country Government (IT944-16)

Sustainability Assessment of Pasture-Based Dairy Sheep Systems: A Multidisciplinary and Multiscale Approach

This article describes a novel methodological approach for the integrated sustainability assessment of pasture-based dairy sheep systems. Most studies on livestock system sustainability focus on animal production, farm profitability, and mitigation strategies of greenhouse gas emissions. However, recent research indicates that pasture-based livestock farming also contributes positively to rural areas, and the associated increase in plant diversity promotes ecosystem functioning and services in natural and managed grasslands. Likewise, little attention has focused on how pasture-based livestock systems affect soil carbon changes, biodiversity, and ecotoxicity. Furthermore, the quality and safety of food products, particularly sheep milk and cheese, and socioeconomic issues such as cultural heritage and consumer behavior are often neglected in livestock system sustainability assessments. To improve the analysis of sustainability and adaptation strategies of livestock systems, we suggest a holistic approach that integrates indicators from diverse disciplines with complementary methods and models capable of capturing the complexity of these systems at multiple scales. A multidisciplinary perspective generates new indicators to identify critical trade-offs and synergies related to the resilience of dairy sheep livestock systems. A multiscale approach provides insights on the effects of socioeconomic and environmental changes associated with current dairy sheep grazing systems across multiple scales. The combined approach will facilitate the development and progressive implementation of novel management strategies needed to adapt pasture-based dairy sheep farms to changing conditions under future socioeconomic and environmental scenarios.Financial support was provided by the Spanish (AGL2013-48361-C2-R) and Basque (IT944-16; IT1022-16; IT1365-19) Governments

Vegetable by-products as alternative and sustainable raw materials for ruminant feeding: nutritive evaluation and their inclusion in a novel ration for calf fattening

This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw material. Nutritional characterization and in vitro ruminal fermentation tests were performed to determine in vitro organic matter digestibility and digestible energy values, short-chain fatty acids, and the gas production profile. Results indicate that vegetable by-products were more degradable, more extensively fermented, and fermented at a faster rate than corn silage. Going one step further in the valorization of these by-products in animal feed, the second part of the research aimed to compare the novel ration designed for calf fattening with a conventional one. An artificial rumen unit was used to obtain nutrient disappearance, rumen fermentation parameters, and gas production of rumen digesta. Very slight differences were observed between both experimental rations, with their composition being the main difference. Most of the unitary vegetable by-products and all mixes, as real examples of by-product generation in the agri-food industry, have higher digestibility and a greater nutritional value than corn silage. These by-products showed the potential to be used in ruminant-ensiled rations and could replace part of the ingredients in conventional diets.This research was funded by the Government of Navarra and the European Regional Development Fund (ERDF) in the framework of the call for R & D projects with BEEF + project “Carne saludable a través de la economía circular” (0011-1365-2020-000288), I.G. Industrial PhDs 2020 (0011-1408-2020-000009) and S.L.-E. Universidad Pública de Navarra post-graduate scholarships (UPNA-2022)