Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

Abstract

Abstract. The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.

Multivariate characterisation of morpho-biometric traits of indigenous helmeted Guinea fowl (Numida meleagris) in Nigeria

“…Nevertheless, the indigenous birds are smaller in size when compared to their exotic counterparts. While Agwunobi and Ekpenyong [ 55 ] obtained a live weight of 1.5 kg for ‘Golden Sovereign’ Guinea fowl broiler strain under tropical conditions of Nigeria, Batkowska et al [ 56 ] found a range of 2166 ± 42.5–2291 ± 46.9 kg for French commercial set. The differences may be attributed to genetics, age, physiological stage, location and management systems employed by the keepers.…”

Multivariate Characterization of Morpho-biometric Traits of Indigenous Helmeted Guinea Fowl (Numida meleagris) in Nigeria

“…While Agwunobi and Ekpenyong [62] obtained a live weight of 1.5 kg in guinea fowl of 'Golden Sovereign' broiler strain under tropical conditions of Nigeria, Batkowska et al [63] found a range of 2166 ± 42.5-2291 ± 46.9 kg in French commercial set. The differences may be attributed to genetics, age, physiological stage of the birds, location and management systems employed by the poultry keepers.…”

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

“…This bird species has spread to all continents due its high adaptive capacity. New color varieties of guinea fowl have been developed, and breeding efforts have been made to fully utilize the genetic potential of these birds [ 4 ].…”

“…However, the guinea fowl is not widely produced or consumed in Europe [ 12 ]. This species is characterized by high phenotypic variation; therefore, guinea fowl come in many color varieties and enjoy considerable popularity among amateur breeders in small farms and agritourism farms as a source of meat, eggs, and ornamental feathers [ 4 ].…”

“…In comparison with other poultry species, guinea fowl are characterized by a relatively high carcass dressing percentage and high proportions of valuable carcass cuts [ 4 ]. Poultry meat, including guinea fowl meat, should be evaluated for processing suitability and consumer preferences.…”