Proximate composition and fatty acid profile of semi confined young capybara (Hydrochoerus hydrochaeris hydrochaeris L. 1766) meat

Girardi, Fernanda; Cardozo, Rejane Machado; Souza, Vera Lúcia Ferreira de; Moraes, Gentil Vanini de; Santos, Clóvis Roberto dos; Visentainer, Jesuı́ V.; Zara, Ricardo Fiori; Souza, Nilson Evelázio de

doi:10.1016/j.jfca.2004.06.004

Cited by 14 publications

(8 citation statements)

References 7 publications

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“…High humidity and temperature can be limiting for conventional livestock species, but this animal can thrive in these conditions. It has been shown to be very capable of surviving in intensive production and has a low maintenance cost as it can feed on fibrous material such as cassava roots and peel [ 31 , 32 ]. While rabbit ( Oryctolagus cuniculus ) meat is not considered bush meat, it is still an unconventional source of meat and is not as popular as “red meats” and poultry.…”

Section: The Case For Bush Meatmentioning

confidence: 99%

“…The meat composition of the capybara ( H. hydrochaeris ), lappe ( A. paca ), and agouti ( D. leporina ) will be discussed in this section. Adult capybaras reared in individual cages fed napier grass and pelleted ration (containing corn and soybean meal) had meat cuts with 75.8% moisture, 21.74% protein, 0.74% lipids, 0.9% ash, and 23 mg/100 g cholesterol of intramuscular fat [ 31 ]. Capybara meat has similar protein content as both rabbit and guinea pig meat but differences were seen in lipid content.…”

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

“…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. The animals were slaughtered at nine months (20 kg), these animals were fed forages and supplemented with pelletized diet for rabbits.…”

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

“…However, there were differences seen in lipid content on commercial cuts (loin 1.81–2.26% and ham 3.93–4.74%). Capybaras that were reared with a pond in its enclosure had lower cholesterol values (45.7–45.9 mg/kg) compared to animals without a pond in their enclosure (51.9–52.1 mg/kg) [ 31 ]. The commercial meat cuts of the capybara showed differences in moisture and cholesterol.…”

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

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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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Section: The Case For Bush Meatmentioning

confidence: 99%

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

Section: Proximate Analysis Of Neo-tropical Rodent Meatmentioning

confidence: 99%

See 2 more Smart Citations

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

Ali

Jones

2020

Animals

View full text Add to dashboard Cite

show abstract

“…Water tanks and sheltered areas are also important for the growing and fattening of capybaras (Nogueira-Filho 1996 ) . Young capybaras in paddocks without water tanks achieve lower weight gains and worse feedconversion ratios (ef fi ciency in converting feed mass into increased body mass; Silva-Neto 1989 ) , and their meat has a higher saturated fatty acid content (Girardia et al 2005 ) .…”

Section: Reproduction Pensmentioning

confidence: 99%