Chemical Composition and Energy Nutritional Value of the Meat of Guinea Fowls (Numidameleagris), Fattened to different Ages ( Vol-2,Issue-6,November - December 2017 )
Author: Dimo Penkov, Matina Nikolova, Angel Angelov,Alexandar Peltekov
Keyword: chemical composition, energy content, guinea fowl, meat.
Abstract: The aim of the study was to investigate the chemical composition and energy content of the meat of young guinea-fowls, with different duration of the fattening period, raised in a free-range, semi-intensive production system. The authors establish the following data: dry matter content- from 27.08 to 28.82% in breast muscle and from 23.83 to 26.56% in thigh muscle; crude protein in dry matter –from 86.19to 93.54% in breastand from 82.02 to 87.84% in thigh muscle; crude fat in dry matter - from 5.64 to 7.58% in breast and from 9.02 to 11.05% in thigh muscles. The average energy content in 100 g dry matter varies from 23.7 (breast muscle, 16 weeks of age) to 25.07 kJ (thigh muscle, 24 weeks of age).
 AOAC international(2007) Official methods of analysis of AOAC, 18 Ed., Rev.2, Gaithersburg, MD, USA
 Kudrjavtsev, L., S., W. A. Zabijakin, T. B. Zabijakina (2015)Mjasn’ekachestva I himicheskijsostavtushekzessarokpasnogogeneticheskogoproishojdenja, Suchasneptahivniztvo, Nauko – virobnichijjurnal №7–8(152–153)
 Marinov, B.(2015) Feeding of Guinea fowls, In: Todorov, N., B. Marinov, A. Ilchev, D. Penkov, V. Georgieva, G. Ganchev, S. Chobanova, 2015, Applied feeding of domestic animals, BG ISBN 9789542944126
 Marinov, B.(2004) Feeding of layers,Textbook Sofia, 210pp
 Todorov, N., A. Atanasov, A. Ilchev, G. Ganchev, G. Mihajlova, D. Girginov, D. Penkov, Z. Shindarska, J. Najdenova, K. Nedjalkov, S. Chobanova (2010) Handbook of feeding of domestic animals, BG ISBN 9789543217335
 Surdjiyska, S., D. Stoyanov, V. Sredkova, S. Grigorova(2006) Bulgarian fodder additives, stimulating bird’s productivity, Ptizevadstvo (BG), 3: 18-20
 Aisha Elfaki, M., Z.Magzoub, M. Elhag, A. S. Mohamed(2012) Guinea fowl (Numidameleagris) as a meat bird, International Journal of Sudan Research Vol. 2 No. 1
 Ayorinde, K.L. (2004)The spice of life (the seventy first inaugural lecture), Library and Publications Committee. University of Ilorin, Nigeria
 Baeza, E., H. Juin , G. Rebours , P. Constantin , G. Marche, C. Leterrier(2001) Effect of genotype, sex and rearing temperature in carcassand meat quality of guinea fowl, Br. Poult. Sci., 42, 470-476
 Cappa, V., M. Casati(1978) Experiments of growing guinea fowl, amino acid composition of the carcass,Avicoultura, Vol. 47, 3, 21-29
 Elhashmi Y.H., E.L. Amin, F.A. Omer (2012) Growth and Development of Muscle, Bone and Fat of Guinea fowl (NumidameleagrisGaleata). Online J. Anim. Feed Res., 2(1): 6-12
 Moreki, J. C., Patrick,G., Nthoiwa, T. Kagiso, J. Podi, B. Machete(2012) Chemical Analysis and Sensory Evaluation of Guinea Fowl Meat Fed Diets Containing Three Cereal Grains as Energy Sources up to 12 Weeks of Age International Journal of Science and Advanced Technology (ISSN 2221-8386) Volume 2, No 10
 Saina, H.(2005) Guinea fowl (Numidameleagris) production under smallholder farmer management in Guruve district, Zimbabwe. Department of Animal Science, Faculty of Agriculture, University of Zimbabwe. http://www.life.ku.dk/upload/poultry/master_theses/poultry_master/happyson_saina_master_thesis_2005.pdf
 Santiago, H.L., V. Díaz, A.A. Rodríguez (2007) Processing yields, meat quality attributes and nutrient composition of diverging genotypes of guinea fowl (Numidameleagris) broilers reared on various planes of nutrition in a tropical environment, Animal Science, Vol. 13, 236-238
 Singh, H., K. L. Raheja(1990) Genetic estimates of cholesterol and high density lipid components in indigenous guinea fowl serum, Proceedings of XI I Annual Conference and Symposium of Indian Poultry Science Association. Bombay Veterinary College, Bombay, India
 Sharma, D., H. Singh (2006) Future research priorities in guinea fowl breeding and Genetics, Poultry Research Priorities to 2020, 22-30.
 Tejerina D., M.M. López-Parra, S.García-Torres (2000) Potential used of near infrared reflectance spectroscopy to predict meat physico-chemical composition of guinea fowl (Numidameleagris) reared under different production systems. Food Chem., 113: 1290-1296
 Tlhong, T.M. (2008) Meat quality of raw and processed guinea fowl, Stellenbosch University. Retrieved on 18/08/12 from http://hdl.handle.net/10019.1/1898
Cite this Article: Show All (MLA | APA | Chicago | Harvard | IEEE | Bibtex)
|Total View: 43||Downloads: 8||Page No: 2965-2972|