Open AccessEffect of sex on carcass yield and meat quality of guinea pig
Author(s) -
Luana Barbosa Freire de Figueiredo,
Rafael Torres de Souza Rodrigues,
Macio Fabricio Santos Leite,
Glayciane Costa Góis,
David Hans da Silva Araújo,
Maria Gracileide de Alencar,
Thamys Polynne Ramos Oliveira,
Acácio Figueirêdo Neto,
René Geraldo Cordeiro Silva,
Mário Adriano Ávila Queiróz
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04335-3
Subject(s) - loin , cavia , carcass weight , biology , zoology , body weight , weight loss , guinea pig , obesity , endocrinology
The aim of this study was to evaluate the effect of sex on carcass yield and meat quality of guinea pig ( Cavia porcellus ). Twenty animals (10 males and 10 females) Criollos, with initial body weight of 286 ± 4.26 g and 2 months of age were distributed in a completely randomized design. The guinea pigs fed a diet based on vegetables and concentrate in a roughage:concentrate ratio of 80:20. After 60 days, animals were slaughtered and their carcasses and meat were evaluated. Males had higher slaughter weight, total weight gain, hot carcass weight, cold carcass weight, cold carcass yield, meat weight, meat yield, leg weight, loin + flank weight and front weight ( P < 0.05). Females showed higher carcass chilling loss, liver yield, cooking loss and protein and ash content in meat ( P < 0.05). The use of male guinea pigs for meat production provides higher yields of carcasses, meat and commercial cuts, and lower losses during carcass chilling and meat cooking.