Effect of sex on carcass yield and meat quality of guinea pig

Figueiredo, L. B. F. de; Rodrigues, Rafael Torres de Souza; Leite, Macio Fabricio Santos; Góis, Glayciane Costa; Araújo, David Hans da Silva; Alencar, Maria Gracileide de; Oliveira, Thamys Polynne Ramos; Neto, Ácacio Figueirêdo; Junior, René Geraldo Cordeiro Silva; Queiróz, Mário Adriano Ávila

doi:10.1007/s13197-020-04335-3

Cited by 7 publications

(11 citation statements)

References 24 publications

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“… 1 FAO ( 2020b ) 2 Chicken—Hayse and Marion ( 1973 ); pig, cattle, sheep—Raines ( 2017 ); goats—Webb ( 2014 ), Schoenian ( 2020 ); turkey—Miller ( 1965 ); ducks—Kokosyński et al ( 2020 ); buffalo—Peixoto et al ( 2012 ); geese and guinea—Gumulka and Poltowicz ( 2020 ); game—Kay et al ( 1981 ); horse, mule, ass—de Paulo et al ( 2014 ); rabbit—Ghosh and Mandal ( 2008 ); camel and camelids—Yousif and Babiker ( 1989 ); bird—Kokoszyński et al ( 2020 ); rodents—de Figueiredo et al ( 2020 ) 3 Chicken, pigs, cattle, sheep, goats, turkey, ducks, geese, guinea—USDA ( 2021a ); buffalo—Navenna and Kiran ( 2014 ); game—Kay et al ( 1981 ); horse, mule, ass—de Palo et al ( 2014 ); rabbit—Ghosh and Mandal ( 2008 ); camel and camelids—Kadim et al ( 2014 ); bird—Kokosyński et al ( 2020 ); rodents—de Figueiredo et al ( 2020 ) …”

Section: Methodsmentioning

confidence: 99%

“…2 Chicken—Hayse and Marion ( 1973 ); pig, cattle, sheep—Raines ( 2017 ); goats—Webb ( 2014 ), Schoenian ( 2020 ); turkey—Miller ( 1965 ); ducks—Kokosyński et al ( 2020 ); buffalo—Peixoto et al ( 2012 ); geese and guinea—Gumulka and Poltowicz ( 2020 ); game—Kay et al ( 1981 ); horse, mule, ass—de Paulo et al ( 2014 ); rabbit—Ghosh and Mandal ( 2008 ); camel and camelids—Yousif and Babiker ( 1989 ); bird—Kokoszyński et al ( 2020 ); rodents—de Figueiredo et al ( 2020 )…”

Section: Methodsmentioning

confidence: 99%

“…3 Chicken, pigs, cattle, sheep, goats, turkey, ducks, geese, guinea—USDA ( 2021a ); buffalo—Navenna and Kiran ( 2014 ); game—Kay et al ( 1981 ); horse, mule, ass—de Palo et al ( 2014 ); rabbit—Ghosh and Mandal ( 2008 ); camel and camelids—Kadim et al ( 2014 ); bird—Kokosyński et al ( 2020 ); rodents—de Figueiredo et al ( 2020 )…”

Section: Methodsmentioning

confidence: 99%

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The contribution of fisheries and aquaculture to the global protein supply

2022

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The contribution of aquatic animal protein to the global, animal-source protein supply and the relative importance of aquaculture to capture fisheries in supplying this protein is relevant in assessments and decisions related to the future of aquatic food production and its security. Meat of terrestrial animals, milk, and eggs resulted in 76,966 Kt crude protein compared with 13,950 Kt or 15.3% from aquatic animals in 2018.While aquaculture produced a greater tonnage of aquatic animals, capture fisheries resulted in 7,135 Kt crude protein while aquaculture yielded 6,815 Kt. Capture fisheries production has not increased in the past two decades, and aquaculture production must increase to assure the growing demand for fisheries products by a larger and more affluent population. We estimated based on status quo consumption, that aquaculture production would need to increase from 82,087 Kt in 2018 to 129,000 Kt by 2050 to meet the demand of the greater population. About two-thirds of finfish and crustacean production by aquaculture is feed-based, and feeds for these species include fishmeal and fish oil as ingredients. Aquaculture feeds require a major portion of the global supply of fishmeal and fish oil. An estimated 71.0% of fishmeal and 73.9% of fish oil are made from the catch with the rest coming from aquatic animal processing waste. The catch of small, pelagic fish from the ocean is not predicted to increase in the future. Aquaculture should reduce its fishmeal and oil use to lessen its dependency on small wild fish important to the integrity of marine food webs and food security for the poor in many coastal areas. Fishmeal and fish oil shortages for use in aquaculture feed will result in a limit on production in the future if goals to lessen their use in feeds are not met.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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The contribution of fisheries and aquaculture to the global protein supply

2022

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“…Guinea pig meat had similar protein content to capybara (22.7–24.8%) but had higher fat content (2.97–4.51 g/100 g) [ 35 ]. Guinea pigs also had similar dressing percentage to the capybara and (ranging from 55–67.4%) [ 36 , 37 , 38 , 39 ]. Girardi et al [ 31 ] investigated the chemical composition of the capybara meats reared in different conditions.…”

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara (Hydrochoerus hydrochaeris)

Ali

Jones

2020

Animals

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This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (Hydrochoerus hydrochaeris), agouti (Dasyprocta leporina), and the lappe (Agouti paca). Information about the meat characteristics of these rodents were obtained from peer reviewed journal articles. Literature was obtained using search engines such as Google Scholar, Uwi linc, and Pub Med Central. Keywords used in the searches were “capybara”, “Hydrochoerus hydrochaeris”, “agouti”, “Dasyprocta leporina”, “Agouti paca/Cuniculus paca”, lappe”, and “meat proximate analysis”. Over four decades of literature was searched, spanning from the 1970s to 2020. There is a vast amount of information on the meats of the capybara, but limited information on the lappe, and there is a dearth of information on the agouti. Capybara meat is considered to be highly nutritious, with high levels of polyunsaturated fatty acids (PUFA), low levels of saturated fatty acids (SFA), low levels of fats and cholesterol. The animals that were reared in conditions which were similar to their habitat had lower levels of SFA. Diet, age, confinement, and sex had an effect on the chemical composition of the meat of the capybara. On average, capybara meat had a moisture content of 75%, protein 22%, ash 1.5%, and lipid 1%. During the authors’ search of the literature, no information was found on the proximate composition of the lappe or agouti meat. Information regarding the fatty acid profile of lappe meat was found, as well as a description of the physical characteristics of agouti and lappe meat. The physical parameter shows that the lappe has the most tender meat of the three rodent species, while the agouti has the least tender meat, and the capybara being intermediary. Neo-tropical rodent meat is highly nutritious, and is an excellent protein alternative for the growing population of the world. These animals are adapted to challenging environments and can grow well using locally available feed resources. However, further research needs to be conducted on the proximate analysis on lappe and agouti meat to fully inform consumers about its nutrient value.

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“…El cuy (Cavia porcellus) es muy consumido en Bolivia, Perú, Ecuador y Colombia (Camino e Hidalgo, 2014; Sánchez-Macías et al, 2018). Su carne es altamente digerible y nutritiva debido a su alto contenido de proteína, bajo contenido de grasa y colesterol (Mendoza et al, 2019;de Figueiredo et al, 2020). La crianza de cuy en el Perú ha suscitado un gran interés por ser una de las especies domésticas más promisorias, no solo por ser una fuente de proteína animal de alto valor biológico para el consumo, sino también por su gran potencial como fuente de ingreso económico para la población rural (Camino e Hidalgo, 2014;Tarrillo et al, 2018).…”

Section: Introductionunclassified

Digestibilidad, energía digestible y metabolizable del sacha inchi (Plukenetia volubilis L) peletizado y extruido en cuyes (Cavia porcellus)

Céspedes

Paredes

Hernández-Guevara

et al. 2021

Rev. investig. vet. Perú

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El estudio tuvo como objetivo evaluar la digestibilidad de los nutrientes y energía digestible y metabolizable de la semilla y torta de sacha inchi (Plukenetia volubilis L) precocida y procesada (peletizado y extruido) en cuyes. En cada ensayo se utilizaron 15 cuyes machos, de 3 meses edad y peso promedio de 700 g. El peletizado se realizó a 87 °C y la extrusión a 105 °C. La digestibilidad y metabolicidad fue determinada utilizando el método de sustitución y colección total de excretas (heces y orina). Los valores de digestibilidad aparente (%) para materia seca, proteína bruta, fibra cruda y extracto etéreo para la semilla peletizada fueron de 54.4, 79.6, 27.0, 76.1 y semilla extruida de 48.7, 83.5, 16.2 y 81.7 respectivamente; mientras que para torta peletizada fueron de 82.5, 81.2, 98.7, 65.9 y torta extruida 76.7, 83.2, 92.8 y 62.4. La energía digestible en la semilla peletizada y extruida fue de 3296 y 3681 kcal/kg de materia seca, y en la torta peletizada y extruida fue de 4621 y 4161 kcal/kg de materia seca, respectivamente. La energía metabolizable en la semilla peletizada y extruida fue de 2676 y 3243 kcal/kg de materia seca, y en la torta peletizada y extruida fue de 4346 y 4137 kcal/kg de materia seca, respectivamente. El tipo de procesamiento no afectó los valores energéticos en la semilla y torta de sacha inchi.

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Effect of sex on carcass yield and meat quality of guinea pig

Cited by 7 publications

References 24 publications

The contribution of fisheries and aquaculture to the global protein supply

The contribution of fisheries and aquaculture to the global protein supply

Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara (Hydrochoerus hydrochaeris)

Digestibilidad, energía digestible y metabolizable del sacha inchi (Plukenetia volubilis L) peletizado y extruido en cuyes (Cavia porcellus)

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