Sex and slaughter weight on carcass traits and non-carcass components of horses

Hernández-Briano, Pedro; Carrillo-Muro, Octavio; Rivera-Villegas, Alejandro; López-Carlos, Marco Antonio; Méndez-Llorente, Fabiola; Aguilera-Soto, Jairo Iván; Flores, Carlos Fernando Aréchiga

doi:10.1590/0103-8478cr20210790

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Food technology • Cienc. Rural 53 (4) • 2023 • https://doi.org/10.1590/0103-8478cr20210790 copy

Sex and slaughter weight on carcass traits and non-carcass components of horses

Sexo e peso de abate sobre as características de carcaça e componentes não-carcaça de cavalos

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The study evaluated the effect of sex and slaughter weight on carcass traits and non-carcass components of 1,489 horses (739 geldings and 750 females, classified into eight groups according to their weight). Data were analyzed under a completely randomized design. Geldings had a higher (P < 0.05) hot carcass yield (HCY) and cold carcass yield (CCY) than females; however, fat yellowness values (b^*) were greater (P < 0.05) in females. Slaughter weight (SW) affected the carcass characteristics. Hot carcass weight (HCW), cold carcass weight (CCW), HCY, and CCY increased (P < 0.05) in accordance with slaughter weight, while cool loss percentage (CL%) was lower (P < 0.05) in horses weighing more than 300 kg. In addition, the non-carcass components decreased (P < 0.05) as the weight of the horses increased. In conclusion, sex and body weight are factors to consider in the production of equine meat since they affect carcass characteristics and non-carcass components.

Key words:
Horsemeat; carcass weight; carcass yield; meat color; non-carcass components

Authorship

Pedro Hernández-Briano

Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Zacatecas, General, Enrique Estrada, 98500, Zacatecas, México. Universidad Autónoma de ZacatecasMexicoZacatecas, MexicoUnidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Zacatecas, General, Enrique Estrada, 98500, Zacatecas, México.

http://orcid.org/0000-0002-2080-508X

Octavio Carrillo-Muro ^*E-mail: octaviocm@hotmail.com. *Corresponding author

http://orcid.org/0000-0002-1472-1744

Alejandro Rivera-Villegas

http://orcid.org/0000-0001-7271-8431

Marco Antonio López-Carlos

http://orcid.org/0000-0002-8163-5264

Fabiola Méndez-Llorente

http://orcid.org/0000-0001-7941-8044

Jairo Iván Aguilera-Soto

http://orcid.org/0000-0002-4741-4695

Carlos Fernando Aréchiga Flores

http://orcid.org/0000-0001-9538-725X

E-mail: octaviocm@hotmail.com. ^*Corresponding author

Editors:

Rudi Weiblen(0000-0002-1737-9817) Rubén Domínguez(0000-0002-2764-504X)

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Tables

Tables (2)

Thumbnail

Table 1
Effect of sex on carcass traits and non-carcass components in equines.

Thumbnail

Table 2
Effect of slaughter weight on carcass traits and non-carcass components in equines.

Table 1 Effect of sex on carcass traits and non-carcass components in equines.

	Female	Gelding	SEM	p- value
N	750	739
----------------------------------------------------------------------Carcass characteristics--------------------------------------------------------------------
HCW, kg	221	222	59	P > 0.05
HCY, %	59^b	60^a	1	P < 0.05
CCW, kg	215	216	58	P > 0.05
CCY, %	57^b	58^a	1	P < 0.05
CL, %	2.7	2.8	1.5	P > 0.05
----------------------------------------------------------------------Semitendinosus muscle---------------------------------------------------------------------
L ^*	32	33	2	P > 0.05
a ^*	15^b	17^a	1	P < 0.05
b ^*	6^a	4^b	0.5	P < 0.05
---------------------------------------------------------------------------Abdominal fat--------------------------------------------------------------------------
L ^*	63	60	2	P > 0.05
a ^*	13	14	1	P > 0.05
b ^*	30^a	25^b	2	P < 0.05
-------------------------------------------------------------------------Subcutaneous fat-------------------------------------------------------------------------
L ^*	75	76	1	P > 0.05
a ^*	6	5	1	P > 0.05
b ^*	26^a	23^b	3	P < 0.05
--------------------------------------------------------------------Non-carcass components, %----------------------------------------------------------------
Head	3.7^b	3.8^a	0.5	P < 0.05
Skin	3.8	3.8	1	P > 0.05
Heart	0.6	0.6	0.1	P > 0.05
Lungs	0.9	0.8	0.4	P > 0.05
Stomach	0.4	0.4	0.1	P > 0.05
Caecum	0.6	0.6	0.2	P > 0.05
Spleen	0.3	0.3	0.1	P > 0.05
Liver	1	1	0.3	P > 0.05
Small intestine	1.5	1.5	0.4	P > 0.05
Large intestine	0.8	0.8	0.3	P > 0.05

^abc Different letters between columns indicate significant differences (P < 0.05). 1 Color CIE space, L * = lightness, a * = red to green, b * = yellow to blue. 2 Non-carcass components are represented in percentage of empty body weight. 3 SEM = standard error of the mean.

Table 2 Effect of slaughter weight on carcass traits and non-carcass components in equines.

	150-200	201-250	251-300	301-350	351-400	401-450	451-500	> 500	SEM	p-value
N	137	175	252	295	279	186	151	14
------------------------------------------------------------------------Carcass characteristics-------------------------------------------------------------------
HCW, kg	127^h	158^g	189^f	223^e	259^d	307^c	339^b	378^a	16	P < 0.05
HCY, %	55^d	56^d	58^c	59^b	61^b	64^a	65^a	65^a	4	P < 0.05
CCW, kg	122^h	153^g	184^f	218^e	252^d	299^c	331^b	370^a	18	P < 0.05
CCY, %	53^d	54^d	56^d	58^dc	60^c	63^a	64^a	63^a	3	P < 0.05
CL, %	3^a	2.8^a	2.9^a	2.6^b	2.7^b	2.5^b	2.2^b	1.9^b	0.5	P < 0.05
-------------------------------------------------------------------------Semitendinosus muscle------------------------------------------------------------------
L ^*	36	33	34	32	34	32	34	32	3	P > 0.05
a ^*	17	17	16	16	15	16	14	16	2	P > 0.05
b ^*	5	5	4	5	4	4	5	5	1	P > 0.05
------------------------------------------------------------------------------Abdominal fat------------------------------------------------------------------------
L ^*	70^a	67^a	63^a	64^a	63^a	60^a	54^b	56^b	3	P < 0.05
a ^*	11^b	11^b	10^b	15^a	13^a	13^a	16^a	15^a	2	P < 0.05
b ^*	33	32	30	33	33	28	28	28	3	P > 0.05
----------------------------------------------------------------------------Subcutaneous fat----------------------------------------------------------------------
L ^*	74	76	78	77	77	78	75	75	2	P > 0.05
a ^*	4	4	4	4	4	3	4	4	1	P > 0.05
b ^*	19^b	21^b	20^b	20^b	18^b	22^b	32^a	33^a	3	P < 0.05
-----------------------------------------------------------------------Non-carcass components, %--------------------------------------------------------------
Head	4.6^a	4.2^b	3.9^c	3.7^d	3.5^e	3.3^f	3.2^f	2.9^g	0.3	P < 0.05
Skin	6^a	5^a	4^b	3^b	3^b	3^b	2^c	2^c	0.5	P < 0.05
Heart	2.2^a	2.3^a	2.1^a	2.1^a	2.1^a	2.1^a	2^a	1.6^b	0.5	P < 0.05
Lungs	3.5^a	3.5^a	3.2^a	3.1^a	3.1^a	2.9^b	2.6^b	2.3^b	0.7	P < 0.05
Stomach	0.8^a	0.5^b	0.5^b	0.4^b	0.4^b	0.3^c	0.3^c	0.3^c	0.1	P < 0.05
Caecum	1.0^a	0.8^a	0.7^b	0.6^b	0.5^b	0.4^c	0.4^c	0.3^c	0.2	P < 0.05
Spleen	1.5^a	1.8^a	1.1^b	1^b	1.1^b	1^b	0.9^b	0.7^b	0.2	P < 0.05
Liver	4^a	4^a	4^a	4^a	4^a	4^a	3^b	3^b	0.2	P < 0.05
Small intestine	2.1^a	1.9^a	1.6^b	1.4^b	1.3^b	1.1^b	1.1^b	0.8^c	0.3	P < 0.05
Large intestine	1.3^a	1.1^a	0.9^b	0.7^b	0.7^b	0.6^c	0.5^c	0.5^c	0.2	P < 0.05

^abc Different letters between columns indicate significant differences (P < 0.05). 1 Color CIE space, L * = lightness, a * = red to green, b * = yellow to blue. 2 Non-carcass components are represented in percentage of empty body weight. 3 SEM = standard error of the mean.

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Sex and slaughter weight on carcass traits and non-carcass components of horses

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[1] E-mail: octaviocm@hotmail.com. ^*Corresponding author