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当地的马品种的肉类生产潜力:通过价值化实现可持续保护

Ante Ivanković¹, Mateja Pećina¹, Giovanni Bittante²

¹Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.

Animals : an open access journal from MDPI

|July 12, 2025

概括

克罗地亚Posavina马,当地品种,显示了可持续肉类生产的潜力. 它的肉是营养丰富的,具有有利的脂肪酸概况和感官质量,使其成为红肉的有价值替代品.

科学领域:

动物科学动物科学
食品科学食品科学食品科学
保护生物学保护生物学

背景情况:

当地的马品种,特别是冷血型,被低估了,忽视了它们的经济,遗传和文化意义.
克罗地亚Posavina马是一种适应广泛的,基于牧场的系统的本地品种,对农村身份和生态系统至关重要.
提升本地品种的价值对于它们的经济生存能力和保护努力的可持续性至关重要.

研究的目的:

评估克罗地亚Posavina小羊的生长性能,尸体特征和肉质.
为了分析脂肪酸,氨基酸和肉类的挥发性芳香化合物概况.
评估克罗地亚Posavina小羊肉作为可持续和功能性食品来源的潜力.

主要方法:

研究了30只雄性克罗地亚Posavina小马,其中10只接受了详细的肉类分析.
评估了生长动态,包括11个月的活体重和服装百分比.
分析的肉类质量参数:颜色,柔软度,保持水分的能力,脂肪酸概况,氨基酸成分和挥发性化合物.

主要成果:

在11个月时,小子的体重为347公斤,包装百分比为60.62%.
肉类表现出有利的消费特征 (颜色,柔软,保持水分的能力),高蛋白质 (22.37%) 和低脂肪 (3.61%).
肉类含有高多不和脂肪酸含量 (28.5%),均衡的 ω-6/ω-3比率 (3.46),以及良好的必需氨基酸比率 (0.81).

结论:

克罗地亚Posavina小鹿肉是一种高质量,有营养价值的传统红肉的替代品.
该品种的肉类具有功能性质,适合健康意识的消费者.
优化保护和生产策略可以在可持续的肉类市场中重新定位克罗地亚Posavina马.

关键词:

脂肪和氨基酸的脂肪和氨基酸.马的马,马的马,马的马,马的马.当地品种本地品种.肉质肉质肉质肉质感官价值化感官价值化感官价值化

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