Efecto de dietas a base de forrajes arbustivos sobre las características físicas y sensoriales de la carne de Cavia porcellus

Abstract

The objective of this research was to evaluate the effect of diets based on shrub forages on the physical and sensory characteristics of Cavia porcellus meat. A completely randomized block design (CRBD) was used, where weights (700-751 g), (751-800 g), (801-890 g), (891-900 g) were blocked, with a total of 72 native female guinea pigs of three months of age that received three diets as treatments: T1 (control) with 40% (Medicago sativa), T2 with 40% (Baccharis floribunda) and T3 with 40% (Anethum graveolens). After 90 days of study, 3 guinea pigs were selected from each block with a total of 12 guinea pigs per treatment, which were slaughtered for the evaluation of physical characteristics: pH, color, water holding capacity (WRC) and cooking losses (CWL) and sensory characteristics: flavor, tenderness, juiciness, palatability and overall meat quality. Data were taken 15 h after meat maturation; Psoas major (PM) muscles were used for pH, Rectus abdominis (RA) for color and Biceps femori (BF) for water holding capacity (WRC) and cooking loss (WL); significant statistical difference was obtained in pH, where the guinea pigs fed with Witness T1 (Medicago sativa) obtained a more acid pH (6.03) than the treatments with shrub fodder, in the same way, significant differences were found in the color indexes, where the control T1 (Medicago sativa) presented the flesh more luminous and redder than the treatments with shrub forages, on the other hand, the water retention capacity (CRA %) and cooking losses (PPC %) did not present significant differences between the treatments. The sensory characteristics were evaluated by a panel of 30 consumers who tasted meat samples taken from each treatment, indicating that there is a significant statistical difference, being the guinea pigs fed with T3 (40% Anethum graveolens) the ones that presented better sensory characteristics (flavor and palatability); in the same way, the C/B of each treatment was calculated indicating that the diets based on shrub forages present gains. In conclusion, the feeding of Medicago sativa, Baccharis floribunda, Anethum graveolens influenced the physical and sensory characteristics of Cavia porcellus meat. Key words: B. floribunda, A. graveolens, technological characteristics, organoleptic characteristics, meat.