Zhang Wei, Zhang Min, Sun Yujiang, Liu Shuqin
College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China.
Shandong Provincial Animal Husbandry Station, Jinan, China.
Front Vet Sci. 2024 Sep 6;11:1460859. doi: 10.3389/fvets.2024.1460859. eCollection 2024.
Donkey meat is characterized by a high content of proteins, essential amino acids, and unsaturated fatty acids and is low in fat, cholesterol, and calories. Thus, it is considered a high-quality source of meat. Based on the data from PubMed and Web of science within past 10 years, this review summarizes the factors affecting the quality of donkey meat and its nutritional value, including breed, genetics, gender, age, muscle type, feeding regimen, storage and processing conditions. Breed, gender, age, and feeding regimen mainly affect the quality of donkey meat by influencing its intramuscular fat content and carcass quality. Meanwhile, the tenderness and flavor of donkey meat depend on the muscle type, storage and processing conditions. Genetics, on the other hand, fundamentally affect donkey meat quality by influencing the polymorphism of genes. These findings provide valuable insights and guidance for producers, consumers, and decision-makers in the donkey meat industry, promoting the development of more effective marketing strategies and the improvement of meat quality, thereby enabling the expansion and progress of the entire industry.
驴肉的特点是蛋白质、必需氨基酸和不饱和脂肪酸含量高，而脂肪、胆固醇和热量含量低。因此，它被认为是一种优质的肉类来源。基于过去10年来自PubMed和科学网的数据，本综述总结了影响驴肉品质及其营养价值的因素，包括品种、遗传、性别、年龄、肌肉类型、饲养方式、储存和加工条件。品种、性别、年龄和饲养方式主要通过影响驴肉的肌内脂肪含量和胴体品质来影响驴肉质量。同时，驴肉的嫩度和风味取决于肌肉类型、储存和加工条件。另一方面，遗传通过影响基因多态性从根本上影响驴肉品质。这些发现为驴肉行业的生产者、消费者和决策者提供了有价值的见解和指导，促进了更有效的营销策略的制定和肉质的改善，从而推动了整个行业的扩张和发展。
