Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

López‐Pedrouso, María; Cantalapiedra, J.; Munekata, Paulo E. S.; Barba, Francisco J.; Lorenzo, José M.

doi:10.1007/978-3-030-05484-7_10

Cited by 7 publications

(26 citation statements)

References 139 publications

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“…Guinea fowl contributes immensely to rural households as it serves as a source of animal protein (meat and eggs), income generation from the sale of eggs and birds, and thus improving the food security condition and consequently poverty reduction among rural households ( Kouassi et al., 2019 ). Guinea fowl meat and eggs are an excellent choice, both gastronomically and dietetically, with a high protein and low fat content ( Lopez-Pedrouso et al., 2019 ). Apart from income generation and nutritional benefits, guinea fowl perform social and cultural roles in many African societies ( Dahouda, 2003 ; Sanfo et al., 2009 ).…”

Section: Introductionmentioning

confidence: 99%

Socioeconomic correlates, typology and characterization of indigenous guinea fowl (Numida meleagris, Linnaeus) farming in Benin, West Africa

Orounladji

Oke

Tozo

et al. 2022

Heliyon

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Section: Introductionmentioning

confidence: 99%

Socioeconomic correlates, typology and characterization of indigenous guinea fowl (Numida meleagris, Linnaeus) farming in Benin, West Africa

Orounladji

Oke

Tozo

et al. 2022

Heliyon

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“…Over the last decade, there has been a growing interest in meat from Guinea fowl and other non-conventional birds. The consumption of traditional meat at this time shows a low growth, and consumers are looking for other alternative types of meat (López-Pedrouso et al, 2019). Understanding the process of embryo development of Guinea fowl can improve the production rates of chicks and, thus, increase the supply of meat to the population.…”

Section: Discussionmentioning

confidence: 99%

“…Despite the popularity of Guinea fowl production in European and African countries, its production in Brazil can be improved, because poultry raised in intensive systems produce higher-quality meat than that of other highly regarded poultry, such as pheasants (López-Pedrouso et al, 2019). Guinea Macroscopic embryonic development of Guinea fowl compared to other domestic bird species Araújo et al fowl meat stands out for its finesse and taste relative to that of turkeys, ducks, and chickens.…”

Section: Introductionmentioning

confidence: 99%

Macroscopic embryonic development of Guinea fowl compared to other domestic bird species

Araújo

Lucas²,

Machado

et al. 2019

R. Bras. Zootec.

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Reproduction Full-length research article Macroscopic embryonic development of Guinea fowl compared to other domestic bird species ABSTRACT-Since few studies have addressed the embryonic development of Guinea fowl (Numida meleagris), the objective of the present study was to evaluate its embryonic development in the Cerrado region of Brazil and compare the results to published descriptions of the embryonic development of other domestic bird species. The commercialized weight for Guinea fowl eggs used in the experiment was found to be 37.57 g, while egg fertility was 92%. Embryo growth rate (%) was higher on the sixth day of incubation relative to other days. The heart began beating on the third day of development, while eye pigmentation and upper and lower limb buds appeared on the sixth day. The yolk sac was incorporated on the 24th day followed by chick external pipping and hatching on the 28th day. Comparisons revealed that the embryonic development of Guinea fowl exhibits both similarities to, and differences from, the embryonic development of other domestic birds. From three days of embryonic development, differences were observed among the compared species. Despite the same incubation period, Guinea fowl embryos develop faster than turkeys. All species begin internal pecking two days before hatching and internal pecking 24 h before hatching.

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“…According to Sarica et al [ 7 ], the guinea fowl is the cheapest type of poultry meat in some African countries. This species is raised for meat in many countries, including the United States, Canada, France, and Italy [ 8 , 9 , 10 , 11 ]. However, the guinea fowl is not widely produced or consumed in Europe [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…According to Sarica et al [ 7 ], most studies investigating the quality of guinea fowl meat were conducted on farms where birds ware kept on litter without outdoor access. Guinea fowl can be raised and bred in intensive, semi-intensive, or extensive systems [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

Śmiecińska

Stępień

Kubiak

2022

Animals

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The aim of this study was to evaluate selected parameters of carcass and meat quality in 16-week-old pearl gray and lavender guinea fowl. The birds were raised in summer and fall, in an extensive system. Until 4 weeks of age, the birds were kept indoors, and from week 5 until slaughter they could use outdoor space enclosed by a fence, adjacent to the building. Guinea fowl were fed complete chicken diets: starter (weeks 0–6), grower (weeks 7–12), and finisher (weeks >13). In comparison with lavender guinea fowl, pearl gray birds had higher live weight at slaughter (p = 0.001) and higher carcass weight (p = 0.001). Females, compared with males, had a higher carcass dressing percentage (p ˂ 0.001), lower liver weight (p = 0.008), lower heart weight (p ˂ 0.001), and lower total weight of giblets (p = 0.004). The leg muscles of pearl gray guinea fowl, compared with those of lavender birds, had a higher content of dry matter (p ≤ 0.029). The breast muscles (p ˂ 0.001) and leg muscles (p = 0.017) of lavender guinea fowl contained less fat than the muscles of pearl gray birds. The breast muscles of females had a higher content of dry matter (p = 0.044) and ash (p = 0.016), and lower total collagen content (p = 0.028) than the breast muscles of males. The leg muscles of females were characterized by a higher pH (p ˂ 0.001), and lower cooking loss (p = 0.004) and drip loss (p = 0.005) than the breast muscles of males. The breast muscles of lavender guinea fowl, compared with those of pearl gray birds, were characterized by a higher chroma value (p ˂ 0.001), and a higher contribution of redness (p ˂ 0.001) and yellowness (p = 0.002), and their leg muscles were lighter in color (p ˂ 0.001), with a higher contribution of yellowness (p = 0.041) and a higher hue angle (p = 0.037). The value of chroma (p = 0.004) and the contribution of yellowness (p = 0.002) were higher in the breast muscles of females, compared with males. Neither variety nor sex affected (p > 0.05) the evaluated sensory properties of guinea fowl meat or the proportions of total SFAs, total UFAs, total MUFAs, and total PUFAs in the intramuscular fat (IMF) of breast and leg muscles. Meat from guinea fowl of both analyzed varieties can be an excellent alternative to more popular types of poultry meat due to its high nutritional value and eating quality.

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Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

Cited by 7 publications

References 139 publications

Socioeconomic correlates, typology and characterization of indigenous guinea fowl (Numida meleagris, Linnaeus) farming in Benin, West Africa

Socioeconomic correlates, typology and characterization of indigenous guinea fowl (Numida meleagris, Linnaeus) farming in Benin, West Africa

Macroscopic embryonic development of Guinea fowl compared to other domestic bird species

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

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