ReviewFrontiers in veterinary science2024
Factors affecting the quality and nutritional value of donkey meat: a comprehensive review.
Review in Frontiers in veterinary science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Understanding donkey value chain in Kenya: mapping, governance, challenges, and equity.Tropical animal health and production · 2026Article
- Effect of variety differences on the meat quality traits and flavour of donkey meat based on transcriptomic and metabolomic analysis.Food chemistry. Molecular sciences · 2026Article
- Integrated Transcriptomic and Metabolomic Analysis Deciphers the Molecular and Metabolic Mechanisms Underlying Growth Rate Divergence in Dezhou Donkeys.Animals : an open access journal from MDPI · 2026Article
- Genome-Wide Characterization of theInternational journal of molecular sciences · 2025Article
- A Comparative Review of Donkey Genetic Resources, Production Traits, and Industrial Utilization: Perspectives from China and Globally.Animals : an open access journal from MDPI · 2025Review
- Multi-omics analysis reveals age-dependent changes in flavor compounds and meat quality in Jiaji ducks between 60 and 70 days of age.Poultry science · 2025Article
- Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.Foods (Basel, Switzerland) · 2025Article
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.