Análisis de las oportunidades de aumento de consumo de carne de pavo (Meleagris gallopavo) en Colombia

Montoya, Alexandra; Caicedo, Sugey; Montoya, Iván Alonso

doi:10.1016/j.sumneg.2015.10.006

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Sin embargo, más de 60% de los productores utilizan insumos externos y en UP con parvadas grandes incluyen concentrados comerciales en la dieta de las aves. Aunque Makinde y Inuwa (2015) indicaron que los guajolotes alimentados con maíz y trigo tienen un crecimiento reducido, sobre todo cuando estos productos suponen más del 15% de la dieta y de acuerdo con Montoya et al (2015), la alimentación a base de concentrados supone entre 60% y 70% del costo final de la carne. Por otra parte, Jerez et al (1994) resaltaron que la producción de guajolote se encuentra estrechamente relacionada con la producción agrícola, como proveedora de granos de cereales como trigo, avena, sorgo y maíz principalmente y Eifediyi et al (2022), destacaron que la cría de aves favorece la producción de estiércol que puede aprovecharse en los cultivos por su alto contenido de carbono orgánico, nitrógeno, fósforo, potasio, calcio y magnesio, para favorecer el rendimiento de granos utilizados en la alimentación de estas especies y otros animales de interés zootécnico.…”

Section: Discussionunclassified

Tipología De Unidades De Producción De Guajolote Criollo (Meleagris Gallopavo L.) De Traspatio en Temascaltepec, Estado De México, México

Luján¹,

Portillo²,

Jasso-Arriaga³

et al. 2023

Trop Subtrop Agroecosyst

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Background. Despite the fact that it is an indigenous species and of great cultural significance for rural areas of Mexico, breeding and production of turkey is an economic activity that has currently lost importance and is at risk of disappearing, due to structure and management, flock health and social factors Objective. Typifying production units (PU) of native backyard turkey in the Municipality of Temascaltepec, State of Mexico. Methodology. The information was obtained through a structured survey to holders of 20 PU of backyard turkey. PU were typified using multivariate statistics; a principal component analysis (PCA), to standardize information and with the regressions of the original variables on the new factors obtained, a cluster analysis (CA) to classify PU based on intrinsic characteristics that defined them and extrinsic characteristics that differentiated them. Results. The PU are characterized by the presence of small families, small flocks managed by women over 59 years old, who speak nahuatl native language and have primary education. The PU began by buying birds, they have a traditional backyard management, whose food base is corn and kitchen waste. Production is low and is used for self-consumption through the preparation of traditional dishes such as mole. To a lesser extent, both turkey and meat are sold in local markets to improve family income. The continuity of the activity is compromised, in small PU mainly, due to low interest and generational change. Implications. The work made it possible to identify the PU trends and the factors that favor production, as well as those factors that compromise the continuity of the family activity. Conclusion. There is a diversity of backyard turkey PU, the flocks are small managed by women, the diet is based on grains and kitchen waste, the products obtained are for self-consumption from traditional dishes and their continuity depends on the experience in the activity and the family size.

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Section: Discussionunclassified

Tipología De Unidades De Producción De Guajolote Criollo (Meleagris Gallopavo L.) De Traspatio en Temascaltepec, Estado De México, México

Luján¹,

Portillo²,

Jasso-Arriaga³

et al. 2023

Trop Subtrop Agroecosyst

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“…The world production of turkey meat is growing. Nevertheless, consumption and value are little in comparison with other kinds of meat (Montoya, Caicedo, & Montoya, 2015), thus corroborating the use of turkey meat as a beef adulterant. In order to achieve our aims, a large amount of minced meat samples were prepared from eleven different batches of beef meat and eleven batches of turkey meat, and subsequently analyzed by FT-NIR spectroscopy in the raw, frozen-thawed and cooked forms.…”

Section: Introductionmentioning

confidence: 91%