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Title: Guinea pig for meat production: a systematic review of factors affecting the production, carcass and meat quality
Authors: Sánchez-Macías, Davinia
Barba-Maggi, Lida
Morales-delaNuez, Antonio
Palmay-Paredes, Julio
UNESCO Clasification: 3206 Ciencias de la nutrición
Keywords: Guinea pigs
Carcass quality
Meat quality
Meat production
Issue Date: 2018
Journal: Meat Science 
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.
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2018.05.004
Source: Meat Science [ISSN 0309-1740], v. 143, p. 165-176
Appears in Collections:Reseña
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