Please use this identifier to cite or link to this item:
http://ri.uaemex.mx/handle20.500.11799/66391| DC Field | Value | Language |
|---|---|---|
| dc.creator | Maria Antonia Mariezcurrena Berasain | - |
| dc.creator | SALVADOR IBARRA ZIMBRON | - |
| dc.creator | Ignacio Arturo Domínguez Vara | - |
| dc.creator | MARIA CAROLINA VAZQUEZ GUADARRAMA | - |
| dc.creator | GERMAN DAVID MENDOZA MARTINEZ | - |
| dc.creator | María Dolores Mariezcurrena Berasain | - |
| dc.date | 2014-11-17 | - |
| dc.identifier | http://hdl.handle.net/20.500.11799/66391 | - |
| dc.description | The human diet consists of a great diversity of foods in where the most common source of protein comes from animals; mainly from fattening species of pigs, beef, chickens, and sheep due to intensive farming high fat content. The current study was aimed to evaluate the meat analysis of four species of wild quail breasts: Common quail, Banded quail, scaled or Squamous quail and Montezuma quail. Quails were collected from March to June, in the State of Mexico. The findings showed that of the studied species, the meat of Moctezuma had the greatest amount of protein (26.99%DM); however, the lowest fat content (1.25%DM) was with Squamos. Up to the time of this investigation, no data existed on the nutritional qualities of meat coming from these wild species in the State of Mexico. As we now know, this meat has better attributes, compared even to rabbit meat and to the meat of other domestic species that are consumed on a daily basis. It was concluded that the carcasses protein and dry matter contents were similar with all studied species where fat content of the Callipepla squamata had the highest value. | - |
| dc.language | eng | - |
| dc.publisher | Life Science Journal | - |
| dc.relation | Vol.;11 | - |
| dc.relation | No.;6 | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0 | - |
| dc.source | 1097-8135 | - |
| dc.subject | Quail | - |
| dc.subject | nutrition | - |
| dc.subject | carcass analysis | - |
| dc.subject | Meat quality | - |
| dc.subject | info:eu-repo/classification/cti/5 | - |
| dc.title | Carcass analysis of four quails species in Mexico State | - |
| dc.type | article | - |
| dc.audience | students | - |
| dc.audience | researchers | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Producción | |
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