Nutritional properties of spectacled caiman (Caiman yacare) meat marketed as part of a wildlife management strategy in the Beni river basin

Abstract

We determined the nutritional quality of yacare meat (Caiman yacare) in the Beni river basin. Commercial cut samples were obtained from the tails of four males harvested as part of a management plan implemented in the Tacana Indigenous Territory. This plan guarantees long-term sustainability of caiman hunting. pH analysis, the Eber test, and the ammoniacal nitrogen test suggest that the meat was of good quality, processed properly, and free of contamination. Nutritional analyses suggest that yacare meat is a healthy alternative for human consumption, as it has a high protein value (23.02 g/100g) and low fat concentration (0.67g/100g). Yacare meat has a high concentration of minerals such as phosphorus (227.53 g) and calcium (11.84 g), both beneficial for memory and cardiovascular health. Caiman meat can be considered as a valuable nutritional supplement in human diets both in urban and rural areas