Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Objective: To determine the proximate chemical composition of donkey meat (Equus asinus) considering the variables of animal class (young and adult) and commercial cut (shoulder, rib and leg) with the purpose of nutritionally assessing it as an alternative source of red meat. Theoretical Framework: Donkey meat is characterized by a low intramuscular fat content and could be used as a valid alternative to other species of red meat such as beef and sheep in the Puno region, Peru. However, little is known about the nutritional quality of meat from donkeys that are slaughtered at the main equine slaughterhouse in southern Peru. Method: Muscle tissue samples were taken from the following muscles: deltoid, Longissimus dorsi and biceps femoris representing the commercial cuts of shoulder, rib and leg, respectively. Chemical analysis (moisture, protein, fat and ash) was performed following the protocols established for meat by the Association of Official Analytical Chemists (AOAC), in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of UNA-Puno. Data analysis was performed in a randomized complete block design (DBCA) and the LSD significance test (α=0.05). Results and Discussion: The proximate chemical composition of donkey meat is as follows: moisture 73.79%, protein 19.23%, fat 4.53% and ash 1.20%. The animal class (young and adult) and the commercial cut (shoulder, rib and leg) have a significant effect on the moisture and fat content (p≤0.05), with an inverse relationship between the two; but there is no effect on the protein and ash content (p>0.05). Implications of the research: It was possible to demonstrate that the meat of donkeys from the Puno region has a similar composition to the red meat of other domestic species, so it can be a good alternative to replace red meat. Originality/Value: This study contributes to the literature by knowing the chemical composition of donkey meat from the Puno region, Peru for consumption purposes as a substitute for red meat or for the preparation of meat by-products.