UDC 636.5033: 636.034
doi: 10.36871/vet.san.hyg.ecol.202401005
Authors
Svetlana P. Stepanova,
Sergey S. Kozak,
Daria S. Derina,
All-Russian Scientific Research Institute of Poultry Processing Industry (VNIIPP) –
branch All-Russian Scientific Research and Technological Institute of
Poultry Breeding, Moscow region 141552, Russian Federation
Abstract
The results of determining the moisture, fat, protein and ash content in the meat of guinea
fowl at the age of 5, 7 and 9 months are presented. The red and white muscles of the carcasses of
guinea fowl of the Zagorsk white-breasted, Volga white, gray-speckled and blue breeds were studied.
The study showed that the physical and chemical parameters of meat differ significantly depending
on the breed and age of guinea fowl.
Guinea fowl meat has high nutritional value; it can also meet the body’s needs for proteins, lipids,
minerals and vitamins. To identify the advantages and disadvantages of using different breeds
of guinea fowl when kept on a farm, and to study the properties of guinea fowl meat, it is necessary
to study its physical and chemical properties. The results of determining the chemical composition
of meat indicate that the greatest amount of protein was in the meat of the gray-speckled and Volga
white breeds at the age of 5 months, in the gray-speckled and blue breeds - at the age of 7 months, in
the blue and blue breeds. Volga white – at the age of 9 months, and the fat content in muscle tissue
was higher in blue and Zagorsk white-breasted guinea fowl, 5 months old, as well as in Zagorsk
white-breasted at 7 and 9 months.
Keywords
red muscles, white muscles, guinea fowl, guinea fowl breeds
