VAlor nutritivo de las carnes de sajino (tayassu tajacu), venado Colorado (mazama americana), majaz (agoutipaca) y motelo (geochelone denticulata).

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)

Resumen

The nutritive characteristics of the four varietes of "mountain meat" most frequently consumed by the human populatiion in the city of quitos were determined. Samples of peccary (Tayassu pecary ), yellowfoot tortoise ( Geochelone denticulaa), paca (Agouti paca) and red brocket <leer (Mazama americana) meat were obtained at the main city market. Protein yields for peccary, yellowfoot tortoise, paca and red brocket <leer meat were 76.35, 45.55, 82.5 and 80.5%, with humidity contents of 74.95, 74.61, 74.70 and 73.94% respectively. Ether extracts of 1.49, 2.39, 1.73 and 0.80% and inorganic ash levels of 1.27, 0.73, 1.25 and 0.98% were determined for the peccary, yellowfoot tortoise, paca and red brocket <leer respectively, with calcium contents of 66, 53, 61 and 67 mg/lOOg. and phosphorus concentrations of 1.66, 1.61, 1.92 and 2.18 g/lOOg. Caloric content was found to be 361 for the peccary, 346 for the yellowfoot tortoise, 346 for the paca and 359 kcal for the red brocket <leer.

Título traducido de la contribuciónNutritive value of peccary (Tayassu tajacu), red brocket deer (Mazama americana), paca (Agouti paca) and yellowfoot tortoise (Geochelone denticulata) meat
Idioma originalEspañol
Páginas (desde-hasta)82-86
Número de páginas5
PublicaciónRevista de Investigaciones Veterinarias del Peru
Volumen10
N.º1
EstadoPublicada - 1999
Publicado de forma externa

Palabras clave

  • Mountain meat
  • Nutritive value.Palabras clave: Carne de monte
  • Valor nutritivo

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