Guajolote – A poultry genetic resource native to Mexico

Portillo-Salgado, Rodrigo; Herrera-Haro, José G.; Bautista-Ortega, Jaime; Chay-Canul, Alfonso J.; Vázquez, Francisco Antonio Cigarroa

doi:10.1080/00439339.2022.2028217

Cited by 7 publications

(8 citation statements)

References 37 publications

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“…The Guajolote (Meleagris gallopavogallopavo) is a poultry native to Mexico that has an acceptable productive yield, high rusticity and resistance to diseases, as well as a good capacity for adaptation that allows it to thrive in various adverse climatic conditions (Portillo-Salgado et al, 2022). Male guajolotes are characterized by their ability to produce meat as they have good muscle development and produce little fat in the carcass (Juárez-Caratachea, 2004).…”

Section: Predictive Equations Of Carcass Characteristics and Primal C...mentioning

confidence: 99%

“…The Guajolote production is an important poultry activity in suburban and rural communities because it contributes to the nutritional and economic sustenance of families. The birds are raised in semi-technified, extensive or backyard conditions (Portillo-Salgado et al, 2022). The consumption of Guajolote meat has a long tradition in Mexico and in other Central American countries.…”

Section: Predictive Equations Of Carcass Characteristics and Primal C...mentioning

confidence: 99%

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Predictive Equations of Carcass Characteristics and Primal Cut Weights of Native Mexican Guajolotes Using Body Measurements

Portillo-Salgado

Herrera-Haro

Bautista-Ortega

et al. 2022

Braz. J. Poult. Sci.

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This study was conducted to develop predictive equations for carcass characteristics and primal cut weights of native Mexican guajolotes using body measurements (BM). For this study, a total of 36 male guajolotes (Meleagris gallopavogallopavo), aged 6 to 10 months, and mean slaughter body weight (SBW) of 4543.14 ± 656.60 g, were used. The birds were kept under traditional extensive conditions. ThefollowingBMswererecorded24 h before slaughter: thoracicperimeter (TP), body circumference (BC), body length (BL), wing length (WL), keel length (KL), shank length (SL) and shank diameter (SD). After slaughter, hot carcass weight (HCW), cold carcass weight (CCW), hot dressing percentage (HDP), cold dressing percentage (CDP), organs and viscera weight (VIS) and abdominal fat weight (AFW) were recorded. The carcasses were dissected in to five primal cut (breast, thigh, drumstick, back and wing). The SBW and BMs showed moderate to high positive correlations (p<0.01; 0.34≤r<0.97) with carcass characteristics and primal cut weights. In the equations generated to predict HCW, CCW, HDP, CDP, VIS and AFW, the R2 ranged from 0.40 to 0.96, and the predictor variables were SBW, KL, BC, WL and SL. Regarding the equations developed to predict the primal cut weights, R2 ranged from 0.58 to 0.91. In these models, SBW, BC, SD, WL and KL explained most of the observed variation. The prediction equations obtained in the study had moderate to high accuracy; therefore, they can be used by researchers, technicians and poultry producers to obtain information on the carcass composition of native Mexican guajolotes.

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Section: Predictive Equations Of Carcass Characteristics and Primal C...mentioning

confidence: 99%

Section: Predictive Equations Of Carcass Characteristics and Primal C...mentioning

confidence: 99%

Predictive Equations of Carcass Characteristics and Primal Cut Weights of Native Mexican Guajolotes Using Body Measurements

Portillo-Salgado

Herrera-Haro

Bautista-Ortega

et al. 2022

Braz. J. Poult. Sci.

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“…In the United States, the consumption of their ‘heritage’ turkey breeds is linked with Thanksgiving, a national holiday ( 24 ). In Mexico, the indigenous domestic genotype known as ‘Guajolote’ is highly valued as a ceremonial food, consumed during family festivities, mainly in December ( 20 ). In this respect, enhancing the consumption of local breeds’ products could be a crucial strategy to preserve them ( 25 ).…”

Section: Introductionmentioning

confidence: 99%

“…It can be evidenced in the present study, as the only articles approaching local breeds were performed in Nigeria, Egypt, Lebanon, Bulgaria, and Turkey. However, meat and product characterization studies are essential for achieving the official recognition of a local breed ( 20 ), which is crucial for implementing further conservancy proceedings. Moreover, the knowledge of the attributes of their products allows the enhancement of their value by those consumers demanding for extra-quality and recognizable products ( 39 ).…”

Section: Introductionmentioning

confidence: 99%

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Salgado Pardo,

González Ariza,

Navas González

et al. 2024

Front. Vet. Sci.

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The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (−0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (−0.375 and −0.498, respectively). Strong negative correlations were found as well between meat protein and fat (−0.460) and between collagen and cholesterol (−0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.

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“…On the other hand, the guajolote constitutes a genetic reservoir with unique characteristics of economic importance and adaptability [6]. This is due to the fact that it has greater genetic variability compared to the breeds commercial turkeys [7,8].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

Vázquez

Granados-Rivera²,

Portillo-Salgado³

et al. 2022

Foods

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Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.

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Guajolote – A poultry genetic resource native to Mexico

Cited by 7 publications

References 37 publications

Predictive Equations of Carcass Characteristics and Primal Cut Weights of Native Mexican Guajolotes Using Body Measurements

Predictive Equations of Carcass Characteristics and Primal Cut Weights of Native Mexican Guajolotes Using Body Measurements

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

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