Study of racial profile of the native Guajolote (Meleagris gallopavo gallopavo) in two regions of Mexico: morphometric characterization

Portillo-Salgado, Rodrigo; Herrera-Haro, José G.; Bautista-Ortega, Jaime; Sánchez‐Villarreal, Alfredo; Vázquez, Francisco Antonio Cigarroa; Chay-Canul, Alfonso J.; Yakubu, Abdulmojeed

doi:10.1007/s11250-022-03101-1

Cited by 2 publications

(1 citation statement)

References 32 publications

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“…It is raised mainly in rural and sub-urban regions, under backyard conditions or extensive systems based on grazing and limited use of inputs. Their products (meat and eggs) constitute a main source of protein and income, being a source of investment and security for rural households (Portillo-Salgado et al, 2022b). Guajolote meat is considered one of the healthiest, characterized for having little fat and a low cholesterol level (Portillo-Salgado et al, 2022a).…”

Section: Introductionmentioning

confidence: 99%

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

Portillo-Salgado,

Herrera-Haro,

Bautista-Ortega

et al. 2023

Arch. Anim. Breed.

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Abstract. The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex. For this, slaughter weight and carcass characteristics of male (n=8) and female (n=8) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (P<0.001) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (P<0.001) abdominal fat weights than males. The lightness (L*), yellowness (b*), and drip loss values of breast meat, as well as redness (a*) and water-holding capacity values of leg meat, were significantly (P<0.05) influenced by sex. Male breast meat had higher (P<0.05) moisture content, crude protein, erucic acid (C22:1n9), ∑ MUFAs (total monounsaturated fatty acids), ∑ UFAs (unsaturated fatty acids), ∑ DFAs (desirable fatty acids), ∑ UFA / ∑ SFA (total saturated fatty acid) ratio, ∑ PUFA (total polyunsaturated fatty acid) / ∑ SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (P<0.05) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), ∑ SFAs, ∑ OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.

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Section: Introductionmentioning

confidence: 99%

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

Portillo-Salgado,

Herrera-Haro,

Bautista-Ortega

et al. 2023

Arch. Anim. Breed.

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Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

Vázquez

Granados-Rivera²,

Portillo-Salgado³

et al. 2022

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Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.

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Study of racial profile of the native Guajolote (Meleagris gallopavo gallopavo) in two regions of Mexico: morphometric characterization

Cited by 2 publications

References 32 publications

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

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