Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality

Meat Science
Davinia Sánchez-MacíasJulio Palmay-Paredes

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.

Citations

Jul 7, 2020·Journal of Food Science and Technology·Luana Barbosa Freire de FigueiredoMário Adriano Ávila Queiroz
Apr 17, 2021·Translational Animal Science·Jorge Castro-Bedriñana, Doris Chirinos-Peinado
Aug 8, 2021·Environmental Science and Pollution Research International·Washington Orlando Meneses QuelalAndrés Ferrer Gisbert
Aug 10, 2021·The Veterinary Clinics of North America. Exotic Animal Practice·Lorenzo CrostaShivananden Sawmy

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