Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

IF value: 0.991
IF0.991
IF 5-year value: 1.217
IF 5-year
1.217
CiteScore value: 2.0
CiteScore
2.0
SNIP value: 1.055
SNIP1.055
IPP value: 1.27
IPP1.27
SJR value: 0.425
SJR0.425
Scimago H <br class='widget-line-break'>index value: 28
Scimago H
index
28
h5-index value: 13
h5-index13
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
Volume 56, issue 1
Arch. Anim. Breed., 56, 293–302, 2013
https://doi.org/10.7482/0003-9438-56-029
© Author(s) 2013. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 56, 293–302, 2013
https://doi.org/10.7482/0003-9438-56-029
© Author(s) 2013. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2013

10 Oct 2013

Post-thawing colour changes in meat of foals as affected by feeding level and post-thawing time

A. Tateoa, P. De Paloa, A. Maggiolinoa, and P. Centoducatia A. Tateoa et al.
  • Department of Veterinary Medicine, Valenzano, Italy

Abstract. The aim of the present work was to investigate how chromatic properties of foal meat can vary after thawing out in relation to the feeding level of 11 months old horses and to the post-thawing time. Thirty-six Italian Heavy Draught Horse foals were used for the trial. They were subdivided in three groups according feeding level: FL150=150 %, FL180=180 % and FL200=200 % of the energy maintenance requirements. Two different surfaces were investigated for each sample: daily renewed cutting surface and not renewed cutting surface. Lightness fell on both surfaces with the increasing of the feeding level (P<0.01). The redness of both investigated surfaces increased with feeding level (P<0.01), while yellowness decreased (P<0.05). Consumers prefer to purchase meat that is red rather than brown in colour. So, from a chromatic perspective the thawed meat of Italian Heavy Draught Horse foals fed with a lower feeding level proved to be that which best meets the market requirements.

Download
Citation