Chemical Composition and Energy Nutritional Value of the Meat of Guinea Fowls (Numidameleagris), Fattened to different Ages

DOI: 10.22161/ijeab/2.6.24

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).

Keywords:
chemical composition, energy content, guinea fowl, meat.

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