Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality

Abstract

In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management.

Introduction

Food security is defined as having physical, social and economic access to sufficient quantities of safe and nutritious food to meet dietary needs for a healthy life (FAO, WFP and IFAD, 2012). In this review, we focus on the use of the guinea pig as a food source, and as a pet or laboratory animal has resulted in its worldwide distribution (Dunnum & Salazar-Bravo, 2009). In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption, contributing to food security and providing a small but frequent economic income for the population (Ngoula et al., 2017), specifically the Andean region, and some countries from Asia and Africa (Lammers, Carlson, Zdorkowski, & Honeyman, 2009). However, the nutritional characteristics of guinea pig meat are currently drawing some attention despite the little information on its nutritional value.

In a very interesting review, Cawthorn and Hoffman (2016) summarized the complexity of several unconventional or exotic animals that are eaten around the world, such as the guinea pig, which evoke strong emotions and controversy. Owing to their ubiquity and ease of capture, rodents have served as a food for mankind throughout the ages, especially in times of food shortages (Fiedler, 1990). The cavy, for instance, has been a staple meat for some of the people in the Andes for at least 3000 years (Kyle, 1994). Although the guinea pig is considered a pet in many countries and cultures, in Andean countries most of the guinea pig produced is consumed or exported to other countries where Andean people live. Nonetheless, guinea pig meat consumption is marginal when compared with other conventional types of meat such as chicken, pork or beef.

The genetic diversity and relationships among the guinea pig population are poorly documented. Furthermore, genetic selection in selective breeding for larger-sized animals is recent and has mainly been carried out in Peru and Ecuador, resulting in the Tamborada and Auqui breeds, respectively (Spotorno et al., 2006).

This article reviews the main findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality, and some studies based on guinea pigs to predict biological and pathologic effects as well carcass component composition.