| Mongolian horsemeat is one of the peculiar food resources of Inner Mongolia, however its nutritional value lack systematic studies. A total of 130 Mongolian horse, donkey, cattle, sheep and bactrian camel meat samples, the body cuts include silverside, rib cut, loin and subcutaneous fat, were collected, and routine nutrients and fatty acids (FAs) were determined. The nutrients profile, especially the FAs profile were compared systematically according to classifications/categories such as livestock species, body parts/cuts, geographical origin and between Jiay and pasture/grazing season. Further, FAs profiling model based on Chemometrics were established to authenticate/discriminate the authenticity of beef and horsemeat.As the results, the routine nutrients, total means of silverside, rib and loin of Mongolian horsemeat were (X±D, g/100g) moisture 75.65±2.29, lipid 2.22±1.43, protein 20.34±1.30 and ash 1.23±0.23. The moisture and protein of horsemeat.were significantly higher than those of the three ruminants, while lipid was significantly lower. Moisture and ash of horsemeat showed statistical differences between hay season and grazing season, while the absolute differences no nutritional significance. Proteiri and lipid were no significant seasonal differences.FAs profile of Mongolian horse and donkey were significantly different from cattle, sheep and camel. There were obvious separation and large distances between the equus and the ruminants on score plot of PCA. Six FAs were contributing to the species discrimination:a-C18:3n3, C18:2n6c and C16:0 were significantly higher in Mongolian horsemeat, while C18:ln9c, C16:1 and C18:0 were significantly lower than the ruminants. SEA, MUFA and PUFA (X±D, g/100g fat) of Mongolian horse were 42.18±5.49 28.28±6.81 and 26.83±7.58; the S:M:P=1:0.7:0.6, P/S=0.6, n-6/n-3=1.17; PUFA of horsemeat was significantly higher than the remaining species, while MUFA was significantly lower. Fat of Mongolian horsemeat is more nutritious than those of ruminants.FAs profile of Mongolia horsemeat indicated differences between body parts, season and geographical origin. Among four body parts/cuts, subcutaneous fat has distinguishing higher α-C18:3n3 (18.24±6.56, g/100gfat), and lower C18:2n6c (8.32±2.98) than three lean meat; and has significantly higher MUFA (32.40±4.22) and lower SFA(35.68±5.13), while no differences in PUFA (27.12±6.07). Between two farming season, a-C18:3n3 of grazing season is significantly higher than hay season (p=0.007), while C18:ln9c and C16:1 are lower (p=0.010); a-C18:3n3, C18:2n6c and C18:0 of Hulunbeier horse fat are significantly higher than those of Damao country.SIMCA authentication model was established to discriminate the authenticity of the horsemeat, beef and mixed meat samples (beef containing 25%,50% and 75% of horsemeat). The results shows 100% accurate recognition among pure horsemeat, pure beef and mixed meat sample; however there was a certain miss judgments among the three proportion mixed sample groups, especially between groups 25% and 50%. A PLS quantitative model was built to calculate the horsemeat ratio in beef, and estimated maximum error range of calculation result should within±10%, and SD of verifying sample set was 5.4%. This implies FAs profile can be applied in qualitative and quantitative discrimination model of horsemeat and beef. |
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