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Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.
- Source :
-
Meat science [Meat Sci] 2018 Sep; Vol. 143, pp. 165-176. Date of Electronic Publication: 2018 May 05. - Publication Year :
- 2018
-
Abstract
- In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animal Nutritional Physiological Phenomena
Animals
Animals, Inbred Strains
Developing Countries
Food Inspection methods
Food Inspection trends
Food Safety
Guinea Pigs physiology
Humans
Meat Products adverse effects
Meat Products analysis
Meat-Packing Industry methods
Meat-Packing Industry trends
Nutritive Value
Species Specificity
Animal Husbandry trends
Food Quality
Guinea Pigs growth & development
Meat adverse effects
Meat analysis
Models, Biological
Muscle Development
Muscle, Skeletal growth & development
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 143
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 29753989
- Full Text :
- https://doi.org/10.1016/j.meatsci.2018.05.004