Nutritional composition of farm chinchilla (Chinchilla lanigera) meat

Abstract

This study examined the nutritional composition of farm chinchilla meat from Lithuania and compared with the nutrient levels found in other studies for rodents’ meat. The chinchilla meat was characterised as a good source of animal protein (19.96–21.44 g/100 g) and was found to be rich in lysine (8.67 ± 0.13 g/100 g protein), glutamic acid (15.42 ± 0.19 g/100 g protein) and sulphur-containing methionine (5.43 ± 0.09 g/100 g protein). For the first time, the score based on individual dietary indispensable amino acid digestibility was determined for chinchilla and other rodents’ meat. The DIAAS values ranged from 89% (SSA) in nutria meat to 114% (valine) in chinchilla meat. Lipids of chinchilla meat had lower SFA content, and the content of PUFA n-3 and n-6 was always higher than those reported for nutria, capybara and rabbit meat. The mineral composition of chinchilla meat is presented for the first time in this study. It was different from that of other rodents with a small amount of sodium (32.65 ± 0.78 mg/100 g muscle). Nutritional information on chinchilla meat is limited. The data obtained in this study might be useful for further discussions on farm chinchilla meat as potential meat sources.