Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (<i>Numida meleagris</i>) Meat Sold in Kaduna Metropolis, Nigeria

Abstract

The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases.

The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris)

“…High pH values in the leg muscles of guinea fowl can be attributed to higher glycogen levels in leg muscles than in breast muscles ( López-Pedrouso et al, 2019 ), which indicates that guinea fowl meat should be stored under adequate conditions. According to Bida and Faruruwa (2019) , freezer storage effectively prevents spoilage in guinea fowl meat, but its nutrient content may decrease with prolonged storage.…”