Poultry Meat Production in the South American Andes

Abstract

This chapter will explain some of the research carried out in the production of poultry meat in natural hypobaric areas, where the development of industrial poultry farming is not traditional. Relevant aspect of the production of chickens, hens and turkeys for meat purposes will be clarified, as well as their benefits, and characteristics and why it must still be carried out in the Peruvian Andes. Physiological aspects of birds, use of unconventional food; as well as the productive evaluation of poultry species not used intensively, are approached with the purpose of generating and stimulating the obtaining of meat as an economic source for the rural sector and small companies.

Factors associated with adherence to the Mediterranean diet among medical students at a private university in Lima, Peru

“…Regarding the consumption of meat, in Peru, chicken meat intake is very common, meanwhile red meat consumption has been reported as low [38].…”