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dc.contributor.authorBelaunzaran, X.-
dc.contributor.authorBessa, Rui J. B.-
dc.contributor.authorLavín, Paz-
dc.contributor.authorMantecón, Ángel R.-
dc.contributor.authorKramer, J. K. G.-
dc.contributor.authorAldai, Noelia-
dc.date.issued2015-
dc.identifier.citationMeat Science 108: 74- 81 (2015)-
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/124110-
dc.description8 páginas, 2 tablas, 3 figuras.-
dc.description.abstract© 2015 Elsevier Ltd. The consumption of horse-meat is currently not popular in most countries, but because of its availability and recognized nutritional value consumption is slowly increasing in several western European countries based on claims that it could be an alternative red meat. In this review, horse-meat production, trade and supply values have been summarized. In addition, the advantage of horse production is noted because of its lower methane emissions and increased uptake, particularly of n-3 polyunsaturated fatty acids (PUFAs), which is based on its digestive physiology. Of particular interest in this review is the unique fatty acid composition of horse-meat with its high level of the nutritionally desirable PUFAs in both the adipose and muscle fat. Because of its large frame size and digestive physiology, the horse can be considered an alternative to bovine meat, with large advantages regarding the maintenance of less favored mountain grazing areas and its facility to transfer PUFA from feed to meat.-
dc.description.sponsorshipX. Belaunzaran thanks the Department of Economic Development & Competitiveness of the Basque Government for his predoctoral fellowship, and N. Aldai thanks the Spanish Ministry of Economy & Competitiveness and the University of the Basque Country (UPV/EHU) for her contract through the ‘Ramón y Cajal (RYC-2011-08593)’ program. The study was funded by the UPV/EHU (EHUA 13/29; ZALDITRANS Project)-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.titleHorse-meat for human consumption - Current research and future opportunities-
dc.typeartículo-
dc.identifier.doi10.1016/j.meatsci.2015.05.006-
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2015.05.006-
dc.date.updated2015-10-29T11:31:24Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderUniversidad del País Vasco-
dc.contributor.funderEusko Jaurlaritza-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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