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Evaluation of dietary value of horse meat = Ocena dietetične vrednosti konjskega mesa
Makray, S. ...
The results of this report were derived from a long-term experiment that has been going on since 1988 in the draft horse population at Kaposvár. Seventeen weaning foals representing four genotypes ...were slaughtered, at the age of 205.2 Ş 14.4 days. Final weight was 300.0 Ş 45.1 kg, carcass weight was 157.8 Ş 27.6 kg, and dressing percentage was 52.9 Ş 4.3 %. The results were slightly modified by the small-frame Haflingers, while the other foals were large-frame crossbreds from Hungarian Draft or French dams mated to Percheron or Noriker stallions. The main components: moisture (75.8 Ş 1.0 %), protein (20.7 Ş 0.9 %), fat (2.3 Ş 0.8 %), and ash (0.9 Ş 0.3 %) did not differ significantly among breeds. Besides the low total fat content, the low proportion of saturated fattz acids is also a favourable trait of horse meat.
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