Guinea Pig Meat Research Articles

Molecular detection of Toxoplasma gondii in domestic and wild guinea pigs (Cavia spp.) from the Marangani district in Cuzco, Peru

Toxoplasmosis is a foodborne disease caused by the protozoan Toxoplasma gondii, and transmitted to humans by eating raw or undercooked meat, mainly. Poultry, beef, and pork are the main meats consumed in Peru; despite this, guinea pig meat is also widely consumed. For this reason, the objective of this study was to molecularly detect T. gondii in domestic and wild guinea pigs from the Marangani district in Cuzco, Peru, and identify some risk factors associated with this pathogen. DNA was extracted from the brain tissue samples of guinea pigs (30 domestic and 30 wild), and PCR protocols were used to amplify the internal transcribed spacer (ITS-1) region and a 529 bp fragment from the T. gondii genome. T. gondii DNA was detected in 14 (23.3%) guinea pigs. T. gondii frequency was 33.3% in domestic guinea pigs and 13.3% in wild guinea pigs. Our results demonstrated that guinea pigs represent an important source for T. gondii infection in human populations in this locality.

Analysis of carcass weight and proximate composition as guinea pig [Cavia porcellus (Linnaeus, 1758)] meat quality indicator

Guinea pig (GP) meat [Cavia porcellus (Linnaeus, 1758)] can serve as an alternative food due to its high protein content. GP is the staple food in Peru, thus tropical regions (Indonesia) can cultivate it. GP can be purchased at animal markets for an acceptable cost. Carcass weight and proximate analysis are required to evaluate GP meat characteristics. To examine the impact of frozen storage on meat quality, this study aimed to compare GP meat quality with chicken and catfish. The frozen meat was from commercial markets. The methodology comprised meat selection, carcass weight, proximate evaluation, and data analysis. The hind leg, thigh, and tail sections of GP, chicken, and catfish, respectively, were used for proximate evaluation and evaluated using the Titrimetric method, the Weibull method, the Oven Drying method, ash calculation, the By Difference method, and meat tenderness test. Regarding carcass weight, GP has the lowest weight. However, it has the finest proximate analysis results, compared to catfish and chicken, with a protein value of 17.42%. GP meat has potential to be gained as a high-protein food source at a reasonable cost. As opposed to chicken and catfish, more portions of GP can be consumed as meat.

Genomic Characterization of Salmonella Typhimurium Isolated from Guinea Pigs with Salmonellosis in Lima, Peru.

Salmonella enterica subsp. enterica serovar Typhimurium (S. Typhimurium) is one of the most important foodborne pathogens that infect humans globally. The gastrointestinal tracts of animals like pigs, poultry or cattle are the main reservoirs of Salmonella serotypes. Guinea pig meat is an important protein source for Andean countries, but this animal is commonly infected by S. Typhimurium, producing high mortality rates and generating economic losses. Despite its impact on human health, food security, and economy, there is no genomic information about the S. Typhimurium responsible for the guinea pig infections in Peru. Here, we sequence and characterize 11 S. Typhimurium genomes isolated from guinea pigs from four farms in Lima-Peru. We were able to identify two genetic clusters (HC100_9460 and HC100_9757) distinguishable at the H100 level of the Hierarchical Clustering of Core Genome Multi-Locus Sequence Typing (HierCC-cgMLST) scheme with an average of 608 SNPs of distance. All sequences belonged to sequence type 19 (ST19) and HC100_9460 isolates were typed in silico as monophasic variants (1,4,[5],12:i:-) lacking the fljA and fljB genes. Phylogenomic analysis showed that human isolates from Peru were located within the same genetic clusters as guinea pig isolates, suggesting that these lineages can infect both hosts. We identified a genetic antimicrobial resistance cassette carrying the ant(3)-Ia, dfrA15, qacE, and sul1 genes associated with transposons TnAs3 and IS21 within an IncI1 plasmid in one guinea pig isolate, while antimicrobial resistance genes (ARGs) for β-lactam (blaCTX-M-65) and colistin (mcr-1) resistance were detected in Peruvian human-derived isolates. The presence of a virulence plasmid highly similar to the pSLT plasmid (LT2 reference strain) containing the spvRABCD operon was found in all guinea pig isolates. Finally, seven phage sequences (STGP_Φ1 to STGP_Φ7) were identified in guinea pig isolates, distributed according to the genetic lineage (H50 clusters level) and forming part of the specific gene content of each cluster. This study presents, for the first time, the genomic characteristics of S. Typhimurium isolated from guinea pigs in South America, showing particular diversity and genetic elements (plasmids and prophages) that require special attention and also broader studies in different periods of time and locations to determine their impact on human health.

Reprint of: A review on Trichinella infection in South America

Trichinella spp. causes human trichinellosis by means of the consumption of raw or inadequately treated meat from domestic or game animals. In the Americas, as well as in other continents, Trichinella infection is a health issue for humans and has a negative impact on the pork meat market, generated by people’s fear of becoming infected with the parasite. The distribution of human cases and the sources of this disease in humans and animals were analysed in this report, which summarizes the information available regarding Trichinella infection in animals and humans in South America. Within South America, human infection with Trichinella was documented in Argentina and Chile during the period 2005–2019. Trichinellosis is endemic in these countries for, with human cases and foci in domestic and wild animals. In Argentina, human cases occur throughout the country, with foci found in pigs and wild animals. In Argentina, during the period 2012–2018, the number of suspected human cases reached 6,662. T. spiralis was identified in one South American sea lion (Otaria flavescens) from Patagonia, Argentina, for the first time in the region in 2018. In Chile, 258 human cases of trichinellosis were confirmed during the period 2005–2015; out of those 258 cases, most samples which tested positive for Trichinella spp. (29.5 %) were detected in the Metropolitan district (Santiago de Chile and outskirts), and 17.4 % in The Lake district. Regarding age brackets, people between 30–49 years of age showed the most cases (40.1 %). In Brazil, the infection is absent in domestic species but it has been found in wild boars (Sus scrofa) but limited to one or more region of the country. Within the animal species destined for food in South America, those that showed higher parasitical loads were pigs and wild boars, while armadillos (Chaetophractus villosus) and peccaries (Tayassu tajacu) showed very low Trichinella spp. larvae loads (0.04−0.1 larvae/g). Antibodies against Trichinella spp. have been detected in pigs from Ecuador and Bolivia. In Bolivia, antibodies were also found in humans. Peru, Colombia and Uruguay have no documented presence of Trichinella spp. in animals and humans. There is insufficient information regarding the presence of Trichinella spp. in domestic and wild animals, as well as in humans, since only a very limited number of surveys have been carried out. No papers with information on Trichinella spp. circulating in animals or humans have been published regarding the situation in Guyana, Surinam, French Guiana, Venezuela and Paraguay. Considering the growth of the guinea pig meat market in the Andean region, and the high prevalence of the disease reported in free range pigs and wild boars, as well as other game animal species, it is important to focus on the role of biosecurity and risk management, while improving meat market regulations, and detection of infection prior to consumption, in order to reduce the risk of transmission of this zoonotic disease to humans.

Influence of Litter Size at Birth on Productive Parameters in Guinea Pigs (Cavia porcellus).

Simple SummaryCavia porcellus is an autochthonous species of the high Andean region of countries such as Ecuador, Bolivia, Colombia, and Peru. Several works have been conducted to create programs aimed at improving their productive characteristics. Thus, breeding and conservation are very important for an animal species of high precocity and prolificacy, providing a source of protein of high biological value and for being part of the cultural legacy of many of these countries. Currently, this species is part of the food security in high Andean areas, and technology is being incorporated into its production at an industrial level, also establishing marketing channels. Herein, we conclude that the best productive responses regarding weight were in the litters of three guinea pigs. Furthermore, with respect to sex, the males presented better productive performance than the females.A study was conducted at the Escuela Superior Politècnica de Chimborazo, Ecuador, to evaluate the influence of litter size of guinea pigs (Cavia porcellus) on their development and to establish the economic profitability of the production system. Forty-eight animals were used, distributed into litters of two, three, and four rodents per litter, with a balanced diet and green fresh alfalfa for the weaning, growth, and fattening stage, the rodents and litters were randomly selected, applying the statistical model completely randomly and evaluating different variables across 120 days. The litters of three guinea pigs obtained the best productive responses and economic profitability. With respect to sex, the males presented better productive behavior, greater economic increase, and less cost, evidencing that mixed feeding influences the number of guinea pigs per birth in terms of growth and development. The results serve to improve guinea pig meat production for the rural population.

A review on Trichinella infection in South America

Trichinella spp. causes human trichinellosis by means of the consumption of raw or inadequately treated meat from domestic or game animals. In the Americas, as well as in other continents, Trichinella infection is a health issue for humans and has a negative impact on the pork meat market, generated by people’s fear of becoming infected with the parasite. The distribution of human cases and the sources of this disease in humans and animals were analysed in this report, which summarizes the information available regarding Trichinella infection in animals and humans in South America. Within South America, human infection with Trichinella was documented in Argentina and Chile during the period 2005-2019. Trichinellosis is endemic in these countries for, with human cases and foci in domestic and wild animals. In Argentina, human cases occur throughout the country, with foci found in pigs and wild animals. In Argentina, during the period 2012-2018, the number of suspected human cases reached 6,662. T. spiralis was identified in one South American sea lion (Otaria flavescens) from Patagonia, Argentina, for the first time in the region in 2018. In Chile, 258 human cases of trichinellosis were confirmed during the period 2005-2015; out of those 258 cases, most samples which tested positive for Trichinella spp. (29.5%) were detected in the Metropolitan district (Santiago de Chile and outskirts), and 17.4% in The Lake district. Regarding age brackets, people between 30-49 years of age showed the most cases (40.1%). In Brazil, the infection is absent in domestic species but it has been found in wild boars (Sus scrofa) but limited to one or more region of the country. Within the animal species destined for food in South America, those that showed higher parasitical loads were pigs and wild boars, while armadillos (Chaetophractus villosus) and peccaries (Tayassu tajacu) showed very low Trichinella spp. larvae loads (0.04 - 0.1 larvae/g). Antibodies against Trichinella spp. have been detected in pigs from Ecuador and Bolivia. In Bolivia, antibodies were also found in humans. Peru, Colombia and Uruguay have no documented presence of Trichinella spp. in animals and humans. There is insufficient information regarding the presence of Trichinella spp. in domestic and wild animals, as well as in humans, since only a very limited number of surveys have been carried out. No papers with information on Trichinella spp. circulating in animals or humans have been published regarding the situation in Guyana, Surinam, French Guiana, Venezuela and Paraguay. Considering the growth of the guinea pig meat market in the Andean region, and the high prevalence of the disease reported in free range pigs and wild boars, as well as other game animal species, it is important to focus on the role of biosecurity and risk management, while improving meat market regulations, and detection of infection prior to consumption, in order to reduce the risk of transmission of this zoonotic disease to humans.

Effect of Dietary Sacha Inchi Pressed Cake as a Protein Source on Guinea Pig Carcass Yield and Meat Quality

Effect of Dietary Sacha Inchi Pressed Cake as a Protein Source on Guinea Pig Carcass Yield and Meat Quality

First report of postmortem pH evolution and rigor mortis in guinea pigs

In the Andean region, Philippines, and central Africa most guinea pigs are raised for meat production. Guinea pig meat is of increasing interest to researchers. One of the critical questions in meat production is to know when muscles convert to meat. The objective of this study was to describe the pH evolution in guinea pig muscles and to determine the establishment and resolution time of rigor mortis. Forty-eight guinea pig carcasses were divided into four groups: 12 male and 12 female of 3 month-old fattened animals, and 12 male and 12 female of 12 month-old reproductive animals. The pH was measured using a penetration probe in Longissimus thoracis, Quadriceps femoris, Triceps brachii and Psoas major muscles for 24 h, and rigor mortis was monitored during this time. The initial and final pH ranged between 6.56–7.00 and 5.97–6.27, respectively. Rigor mortis was established at ∼5 h and resolved at ∼15 h postmortem. The Psoas major was the muscle with lower initial pH and higher final pH, while no differences were found between the other muscles. Initial, evolution and final pH were not affected by the sex. No differences were found in the productive-reproductive status between males, whereas the older female guinea pigs presented higher pH in three muscles. In conclusion, in our test conditions final pH in guinea pigs remains high enough to permit microbial growth, which could affect the shelf-life of Guinea pig meat. Moreover, it is recommended to keep guinea pig carcasses in refrigeration until 15 h postmortem, when rigor mortis is resolved, and muscle-to-meat conversion finished. Management of these carcasses should be different depending if the animals belong to a productive or reproductive animal system. It is therefore necessary to chill guinea pig carcasses at least 15 h, to achieve a correct muscle-to-meat conversion.

Natural conservation of guinea pig (Cavia porcellus) meat vacuum packed: Oregano essential oil effect on the physicochemical, microbiological and sensory characteristics

Guinea pig meat is high in protein and low in fat, representing an attractive option for human nutrition. In addition, its sensory characteristics are making this product more appreciated in both internal and external markets. However, it is a highly perishable product, for which it is important to look for products and technologies that allow it to preserve its quality. Oregano essential oil is a natural product that presents antimicrobial and antioxidant properties that can use on the preservation of meat. Thus, the objective of this work was to study the effect of the concentration of oregano essential oil (0.5% and 1%) and storage time (0, 35 and 70 days) at -10 °C, on physicochemical, microbiological and sensory characteristics of guinea pig meat vacuum packed. For this was used guinea pigs of Peru race with 3 months of age-old and weight range between 600 and 700 g. Oregano essential oil at 0.5 and 1% was dissolved in a saline solution at 2%, next add to surface internal and external of meat after this was packing vacuum in PE pouches and stored at -10 °C until 35 and 70 days. At each storing time was evaluated physicochemical, microbiological and sensory characteristics. The best results in the majority of the characteristics were obtained to 0.5% oregano essential oil concentration and 70 days of storage, in this condition the characteristics were pH = 6.11 ± 0.05; moisture (%) = 71.6 ± 0.36; ΔEi = 3.74 ± 0.77; ΔEe = 8.30 ± 0.55; PBC = 99 ± 4 cfu/g and; texture, odor, internal and external color and, appearance acceptable.

Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life

Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life

Effect of supplementation with fresh orange pulp (Citrus sinensis) on mortality, growth performance, slaughter traits and sensory characteristics in meat guinea pigs

The objective of this research was to investigate the effect of the partial replacement of alfalfa (Medicago sativa) with fresh orange pulp (Citrus sinensis) in a diet fed to guinea pigs on their mortality, growth performance, slaughter traits and sensory characteristics during the fattening period. A total of 450 guinea pigs were housed in collective pens of ~10 animals. Animals were divided into three groups: Control group (CG), supplied with fresh alfalfa as forage and treatment groups (G15 and G30), in which 15 and 30% of alfalfa was replaced by orange pulp, respectively. No significant differences were found between CG and G15 for traits studied. However, G30 showed the lowest values for growth and carcass traits. No significant differences were found for sensory characteristics. In conclusion, a moderate inclusion of orange pulp could contribute to diminishing dependence of alfalfa on guinea pig meat production.

The potential of non-invasive pre- and post-mortem carcass measurements to predict the contribution of carcass components to slaughter yield of guinea pigs

Guinea pig meat consumption is increasing exponentially worldwide. The evaluation of the contribution of carcass components to carcass quality potentially can allow for the estimation of the value added to food animal origin and make research in guinea pigs more practicable. The aim of this study was to propose a methodology for modelling the contribution of different carcass components to the overall carcass quality of guinea pigs by using non-invasive pre- and post mortem carcass measurements. The selection of predictors was developed through correlation analysis and statistical significance; whereas the prediction models were based on Multiple Linear Regression. The prediction results showed higher accuracy in the prediction of carcass component contribution expressed in grams, compared to when expressed as a percentage of carcass quality components. The proposed prediction models can be useful for the guinea pig meat industry and research institutions by using non-invasive and time- and cost-efficient carcass component measuring techniques.

Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life

Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life

Production of Innocuous Guinea Pig Meat with Native Probiotic Enriched with Omega 3 Fatty Acids

Production of Innocuous Guinea Pig Meat with Native Probiotic Enriched with Omega 3 Fatty Acids

Modeling production functions and economic weights in intensive meat production of guinea pigs.

A profit function for a typical commercial farm of intensive guinea pig production was designed. The simulated farm contained 86 cages with a ratio of 7:1 females/males, with continuous mating. Kits were weaned at 15days of age and slaughtered for meat production at 90days of age. The absolute (EW)and relative economic weights of the main traits were calculated. The highest EW were kits produced per kindling (US$25), kits weaned per kindling (US$22), kits born alive per kindling (US$20), and the number of kindlings per female and year (US$12). Profit, returns, and costs per female and year were US$15, 68, and 53, respectively. Returns came from the production of young guinea pigs and discarded reproductive adults for meat production, 90 and 10% of the total returns. The highest costs were feeding and labor, 44 and 23% of the total cost. The EW and profit did not substantially change when simulating variations of ±20% in the prices of kilograms of fattening feed and kilograms of live weight of guinea pig, showing their robustness to future variations in market prices or to variations in prices between countries. The results obtained highlight the importance of the feeding costs in the guinea pig meat production.

Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado

La carne de cuy, por su alto valor nutritivo, es importante en la alimentación humana, y clave para la seguridad alimentaria; además, es utilizada para la elaboración de productos agroindustriales. Las personas que consumen esta carne son menos propensas a enfermedades. El objetivo de la investigación fue caracterizar la carne de cuy para su posible utilización en la elaboración de un embutido fermentado. Las líneas de cuyes evaluadas fueron la Criolla, la Andina y la Peruana mejorada. La carne se caracterizó utilizando análisis de varianza para las diferencias y comparación de medias, según Duncan (p<0.05), desde el punto de vista físico-químico, microbiológico y sensorial. El contenido de humedad no registró diferencias entre las tres líneas evaluadas (75,6 % en el Andino, 73,3 % en el Peruano mejorado y 72,7 % en el Criollo). El mayor contenido de proteína (19,1 %) se encontró en el Criollo, así como el menor contenido de grasa (7,6 %). En cuanto a las características microbiológicas y sensoriales de la carne, cumple con los requisitos de calidad establecidos por las normas respectivas. La calidad de la carne de cuy permite su utilización en la formulación de un producto cárnico.

Contenido de ácidos grasos en carne de cuy

<p>El objetivo del estudio fue determinar la composición de ácidos grasos en carne de cuy. El trabajo se desarrolló en la ciudad de Riobamba (Ecuador), y las líneas de cuyes utilizadas fueron tres: Criolla, Andina y Peruana mejorada. Se realizó análisis de varianza para las diferencias, comparación de medias según Duncan (p < 0.05). El contenido total de ácidos grasos saturados en la carne de este roedor no registró diferencias estadísticas entre las líneas estudiadas, ya que presentaron valores de 37,11, 37,01 y 36,71%, para cuyes Criollo, Andino y Peruano mejorado, respectivamente; igualmente, el contenido de ácidos monoinsaturados tampoco registró diferencias estadísticas entre las tres líneas, pues se reportaron niveles de 30,49, 29,26 y 31,44%, ni los niveles de ácidos grasos poliinsaturados, que fueron de 13,30, 11,04 y 14,22%.</p>

Family Outbreaks of Nontyphoidal Salmonellosis following a Meal of Guinea Pigs.

Salmonella outbreaks have been linked to a wide variety of foods, including recent nationwide outbreaks. Guinea pig (Cavia porcellus), also known as cuy or cobayo, has long been a popular delicacy and ceremonial food in the Andean region in South America. This case report describes three family outbreaks of nontyphoidal salmonellosis, each occurring after a meal of guinea pigs. We believe this case report is the first to describe a probable association between the consumption of guinea pig meat and human salmonellosis. Physicians should be aware of the association of Salmonella and the consumption of guinea pigs, given the increasing immigration of people from the Andean region of South America and the increasing travel to this region.

Fatty Acid Profile Differences among the Muscle Tissue of Three Rodents (<i>Hydrochoerushydrochaeris</i>, <i>Cuniculuspaca</i> and <i>Caviaporcellus</i>) and Onelagomorph (<i>Oryctolaguscuniculus</i>)

The consumer demand for functional food with nutraceutical properties has increased in recent years, and the food’s fatty acid profile is one of the factors that define its potential value asa functional food. The aim of the present study was to compare fatty acids composition of semitendinosus muscle in two native rodents, the capybara (<i>Hydroahoerus hidrochaeris</i>) and lowland paca (<i>Cuniculus</i><i> </i><i>paca</i>) and two domesticated species, one rodent, the guinea pig (<i>Cavia</i><i> </i><i>porcellus</i>) and one lagomorph, the common rabbit (<i>Oryctolagus</i><i> </i><i>cuniculus</i>). The animals were fed with forage-based diet. The fatty acid composition in lyophilized tissue was determined by gas chromatography. The capybara, lowland paca and guinea pig had the highest levels of omega-3 (n-3) fatty acids, predominantly α-linolenic acid (p<0.05). The guinea pig and common rabbit showed a higher content of linoleic acid (18:2 n-6) (p<0.05). The n-6: n-3 fatty acids ratio was higher to the common rabbit (p<0.05) with 8.9, in contrast, capybara and lowland paca had the lowest ratio, with lower than zero values indicating a predominance of n-3 fatty acids. These results were presented without any diet manipulation. The guinea pig meat contained an adequate balance of n-6 to n-3 fatty acids (< 4) whereas in rabbit meat there was an excess of n-6 fatty acids. The capybara and lowland paca can be considered as sources of n-3 fatty acids, represented by α-linolenic acid (18:3 n-3). These results confirm that native species not subjected to genetic selection and intensive feeding, showed higher content of n-3 fatty acids.

Effect of a supplementation of Euphorbia heterophylla on nutritional meat quality of Guinea pig (Cavia porcellus L.)

The aim of the present work was to study the effect of dietary supplementation of Euphorbia heterophylla on the quality of the Guinea pig meat. Forty guinea pigs were divided into two groups fed ad libitum during 46days a Panicum maximum diet (Panicum diet) or a mixed diet (75% Panicum maximum+25% Euphorbia heterophylla) (Paneuphorbia diet) to compare their effects on performances and on the composition of guinea pig tissues and carcass. Daily weight gain, liver weight, carcass yield, and the lipid content of both the carcass and the perirenal fat were significantly increased by the Paneuphorbia diet. Feeding Paneuphorbia diet increased (P<0.05) the n-3 PUFA content in perirenal fat, muscle, liver and in the carcass and decreased (P<0.05) the n-6/n-3 ratios in all these tissues and the carcass. In conclusion, this study shows that Euphorbia heterophylla is a source of n-3 fatty acids which can improve significantly the n-3 PUFA content of Guinea pig meat and carcass.