Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/41507
Título: Guinea pig for meat production: a systematic review of factors affecting the production, carcass and meat quality
Autores/as: Sánchez-Macías, Davinia
Barba-Maggi, Lida
Morales-delaNuez, Antonio
Palmay-Paredes, Julio
Clasificación UNESCO: 3206 Ciencias de la nutrición
Palabras clave: Guinea pigs
Carcass quality
Meat quality
Meat production
Fecha de publicación: 2018
Publicación seriada: Meat Science 
Resumen: 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.
URI: http://hdl.handle.net/10553/41507
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2018.05.004
Fuente: Meat Science [ISSN 0309-1740], v. 143, p. 165-176
Colección:Reseña
Vista completa

Citas SCOPUSTM   

37
actualizado el 24-mar-2024

Visitas

39
actualizado el 16-sep-2023

Google ScholarTM

Verifica

Altmetric


Comparte



Exporta metadatos



Los elementos en ULPGC accedaCRIS están protegidos por derechos de autor con todos los derechos reservados, a menos que se indique lo contrario.