Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method

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.

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“…The obtained data were statistically analyzed using the SPSS 24.0 statistical package (IBM Corp., 2016) The groups were compared using a t test.…”

Section: Fatty Acid Profilementioning

confidence: 99%

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

et al. 2021

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“…The concentrations of fatty acids in meat are determined by various factors, including animal species, breed, carcass fat content, rearing conditions, climatic conditions, and diet [ 59 ]. According to Hoffman and Tlhong [ 60 ], the differences in the fatty acid profile of meat may result from analytical conditions. According to Domínguez et al [ 61 ], the type of fibers and their cellular metabolism determine the fatty acid composition of muscles.…”

Section: Discussionmentioning

confidence: 99%

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

Śmiecińska

Stępień

Kubiak

2022

Animals

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The aim of this study was to evaluate selected parameters of carcass and meat quality in 16-week-old pearl gray and lavender guinea fowl. The birds were raised in summer and fall, in an extensive system. Until 4 weeks of age, the birds were kept indoors, and from week 5 until slaughter they could use outdoor space enclosed by a fence, adjacent to the building. Guinea fowl were fed complete chicken diets: starter (weeks 0–6), grower (weeks 7–12), and finisher (weeks >13). In comparison with lavender guinea fowl, pearl gray birds had higher live weight at slaughter (p = 0.001) and higher carcass weight (p = 0.001). Females, compared with males, had a higher carcass dressing percentage (p ˂ 0.001), lower liver weight (p = 0.008), lower heart weight (p ˂ 0.001), and lower total weight of giblets (p = 0.004). The leg muscles of pearl gray guinea fowl, compared with those of lavender birds, had a higher content of dry matter (p ≤ 0.029). The breast muscles (p ˂ 0.001) and leg muscles (p = 0.017) of lavender guinea fowl contained less fat than the muscles of pearl gray birds. The breast muscles of females had a higher content of dry matter (p = 0.044) and ash (p = 0.016), and lower total collagen content (p = 0.028) than the breast muscles of males. The leg muscles of females were characterized by a higher pH (p ˂ 0.001), and lower cooking loss (p = 0.004) and drip loss (p = 0.005) than the breast muscles of males. The breast muscles of lavender guinea fowl, compared with those of pearl gray birds, were characterized by a higher chroma value (p ˂ 0.001), and a higher contribution of redness (p ˂ 0.001) and yellowness (p = 0.002), and their leg muscles were lighter in color (p ˂ 0.001), with a higher contribution of yellowness (p = 0.041) and a higher hue angle (p = 0.037). The value of chroma (p = 0.004) and the contribution of yellowness (p = 0.002) were higher in the breast muscles of females, compared with males. Neither variety nor sex affected (p > 0.05) the evaluated sensory properties of guinea fowl meat or the proportions of total SFAs, total UFAs, total MUFAs, and total PUFAs in the intramuscular fat (IMF) of breast and leg muscles. Meat from guinea fowl of both analyzed varieties can be an excellent alternative to more popular types of poultry meat due to its high nutritional value and eating quality.

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“…In the United States, for example, interest in Guinea fowl as an alternative to produce meat has been increasing. In fact, in such country, numidiculture has proven to be a profitable activity (Nahashon et al, 2006a), due to the nutritional value and yield of the guinea fowl carcass, reported by various authors (Mareko et al, 2006;Kokoszynski et al, 2011;Bernacki et al, 2012;Hoffman and Tlhong, 2012;Camas-Robles et al, 2020), standing out for its delicacy and flavor, compared to chicken, turkey, and duck meat (Araújo et al, 2019). Likewise, Guinea fowl eggs are gaining relevance in the US market as an alternative for the production of eggs for dishes (Nahashon et al, 2006b).…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Productive Performance of Guinea Fowl: A Review

Portillo-Salgado

Bautista-Ortega

Canul

et al. 2022

Trop Subtrop Agroecosyst

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Background. Guinea fowl (Numida meleagris) is used as an alternative for the production of meat with high nutritional value; however, there are several factors that affect their productive performance. Objective. Review the main factors that affect the productive performance of the guinea fowl described in the worldwide literature. Methodology. A bibliographic review in the databases of Scopus, NCBI, Springer, Science direct, Google Scholar, Redalyc, and other repositories was carried out. The keywords for the search were: Guinea fowl, Numida meleagris, productive performance and body weight gain. Results. The production system is one of the main factors that affect the productive performance of the Guinea fowl. Birds raised in semi-intensive conditions have better weight gains compared to those that are kept under an extensive system. Mortality in the extensive system increases due to poor or no disease prevention practices and natural predators. The increase in population density under intensive management conditions negatively affects the performance and welfare of Guinea fowl. Ignorance of the energy and protein requirements causes a deficient productive performance in weight gains. Genetic factors also play a role; in Africa local varieties that have not been genetically improved are bred in extensive systems obtaining low yields, compared to developing countries. Birds hatch from large eggs with shorter storage periods had better growth performance. Implications. There is limited information on the main aspects related to the raising of the Guinea fowl, including the factors that affect its productive performance. Ignorance of the productive parameters favors the displacement of Guinea fowl production by other poultry species, such as chicken. Conclusions. Breeding the Guinea fowl as an alternative for meat and egg production must be accompanied by the disclosure of productive parameters to improve their production performance.

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Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method

Abstract: Different cuts of guinea fowl vary in proximate and fatty acid composition as well as in cholesterol content, which in turn is affected to varying degrees by cooking method.

Cited by 8 publications

References 19 publications

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

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

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

Factors Affecting Productive Performance of Guinea Fowl: A Review

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