Analysis And Study On The Quality And Physicochemical Properties Of Horse Meat In Ili Area

To understand the quality characteristics and nutritonal ingredients of horse meat in Ili area, in thisexperiment, selecting Ili horse muscle as the study object. The main meat quality indicators and somenutrition indicators were measured. And collate the data analysis,integrated evaluation of hybrid of Ilihorse meat quality for future promotion and development as well as an in-depth study in Ili Prefecture ofIli horse horse meat quality characteristics provides basic research data.Control group horses (Ili horse)8(male:4; female:4), hybridization with horse meat (Ili horse×Ardennes)5(both male) and Kazakhstan drachmas5(females:3; males:2) in three different parts (frontlegs, back and legs) muscles, referring to the corresponding GB mainly determined horse meat qualityindex (volatile basic nitrogen (TVB-N), pH value, tenderness, water loss rate, water holding capacity,cooking loss, etc.) and some nutrition indicators (including moisture content,total ash, protein, fat, etc.).Control group horses, hybrids of meat horses and Kazak horse fat in muscle, control groups ofsubcutaneous fat and hybrid meat horse of subcutaneous fat, referencing method for determination of fattyacid to determination of the percent of8kinds fatty acids in samples.That’s oleic acid, palmitic acid,stearic acid, linoleic acid, linolenic acid, palmitoleic acid, myristic acid and lauric acid.Control group of horses and horse meat hybridization with the quality of the meat was significantlybetter than the Kazakh horse meat, horse meat and hybridized with the control group, the quality of horsemeat with no significant difference (P>0.05). Front leg and back muscles, pH value difference hind legmuscles in the control group were significantly horses (P<0.05), while the pH value of the differencebetween the back and hind leg muscles was not significant (P>0.05); Hybridization with horse meatforeleg muscles and back muscles pH values significantly different (P<0.01), while the front leg muscles,back muscles and hind leg muscle pH value of the difference was not significant (P>0.05), and the backmuscles leg muscle shear force values significantly different (P<0.05); Hasa drachmas three different partsof the muscle meat quality indicators were not significantly different (P>0.05); TVB-N levels in male andfemale horse horseflesh the difference was significant (P<0.05); pH, shear force difference was significant(P<0.01); water loss rate, no significant difference in water holding capacity (P>0.05).8years old andTVB-N levels significantly above horseflesh (P<0.01) higher than the3-year-old horse, which wassignificantly (P<0.05) higher than the4-7year old horse;3years old and8years old and older horsehorseflesh shear force values significantly different (P<0.05);3-year-old horse with4-7year-old horse’swater loss rate and water holding significant difference (P<0.05).Control group horses and hybrid meat moisture content horses muscles content between fat contentand protein was not significant (P>0.05), total ash content significantly different (P<0.05); hybrid meathorse muscle and Hasa drachmas muscle moisture content difference was not significant (P>0.05), totalash content and protein content significantly different (P<0.01), fat content significantly different (P<0.05);moisture content in the control group horse muscle and Kazak horse muscle, total ash content is notsignificantly different (P>0.05), fat content significantly different (P<0.05), protein content significantlydifferent (P<0.01). Composition differences in the control group of horses and horse meat hybrid musclewith different parts of the four nutrients were not significant (P>0.05); Kazak horses foreleg muscles andback muscles’ fat content and moisture content were significantly different (P<0.05), and hind leg musclewas not significant (P>0.05), back muscles and hind leg muscle moisture content difference was not significant (P>0.05); The total ash content and protein content difference was not significant between thevarious parts (P>0.05). Differences between male and female control group horse horse each groupnutritional quality indicators were not significant (P>0.05). Horse meat nutritional quality of different ages,the difference was not significant (P>0.05).Between three different fats lauric acid, myristic acid, stearic acid, palmitic acid, oleic acid, linoleicacid and linolenic acid content were not significantly different (P>0.05). Hybridization with horse meat,palmitic acid content between fat and muscle in the control group was not significant (P>0.05),hybridization with horse meat in fat and muscle groups significant differences between groups (P<0.05).Between the three horse fat content of saturated fatty acids had no significant difference (P>0.05);comparing monounsaturated fatty acids and polyunsaturated fatty acids in fat and muscle fat horse meathybrid significant difference (P<0.05), muscle fat and hybridization with horse meat horse fat and fatcontrol group had no significant difference (P>0.05).Experimental studies have shown that the quality of hybridization with horse meat was better than thecontrol group and the Kazakh horse in Ili region, its most tender back muscles, while the rate of water lossrate and the highest cooking loss; hybrid horse meat moisture content and protein content are the highestfat content in the middle, and the lowest total ash content, there is no difference in the nutritional content ofits three parts; Hybridization with the meat mapiri saturated fat and monounsaturated fatty acids, fattyacids were the lowest, and the highest levels of polyunsaturated fatty acids. Under control group horsehidefat content of various fatty acids in between. The cross-fat meat horse muscle highest levels ofpolyunsaturated fatty acids, monounsaturated fatty acids and low. For quality horse Ili region needs furtherstudy, this study on the part of horse meat in the Ili region to provide basic reference data quality andnutrition indicators.