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Effect of sex on carcass yield and meat quality of guinea pig

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Abstract

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.

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Authors and Affiliations

  1. Department of Animal Science, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil

    Luana Barbosa Freire de Figueiredo, Rafael Torres de Souza Rodrigues, Macio Fabricio Santos Leite, Maria Gracileide de Alencar, Thamys Polynne Ramos Oliveira & Mário Adriano Ávila Queiroz

  2. Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil

    Glayciane Costa Gois & David Hans da Silva Araújo

  3. Department of Agricultural Engineering, Universidade Federal do Vale do São Francisco, Juazeiro, BA, 48902-300, Brazil

    Acácio Figueirêdo Neto

  4. Department of Veterinary Medicine, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil

    René Geraldo Cordeiro Silva Junior

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  1. Luana Barbosa Freire de Figueiredo
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Correspondence to Glayciane Costa Gois.

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de Figueiredo, L.B.F., Rodrigues, R.T.S., Leite, M.F.S. et al. Effect of sex on carcass yield and meat quality of guinea pig. J Food Sci Technol 57, 3024–3030 (2020). https://doi.org/10.1007/s13197-020-04335-3

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