RESEARCH ON THE QUALITATIVE PARAMETERS OF THE GUINEA FOWL MEAT

D.C. Roşca, Ştefania Elida Jitariuc (Sava), Alina Teodorescu, M.G. Usturoi

Abstract
    Nowadays, the prevention of diseases through a healthy diet for the modern society, is becoming a problem of major interest, both socially, economically and politically.
   In this context, the objective of the research was to evaluate the quality of the meat obtained from guinea fowls slaughtered at 84 days. A number of features related to fat content, cholesterol concentration, concentration in mineral substances and a number of indicators regarding meat microbiology were investigated.
   Data on saturated fatty acids showed that the main constituent was C16: 0 palmitic acid in both the leg (27.06 ± 0.02 g / 100 g) and the breast (28.07 ± 0.02 g / 100g). The results obtained from the analysis of monounsaturated fatty acids showed that C18: 1n9 cis oleic acid was dominant with an average of 29.54 ± 0.01 g / 100g for the leg and 29.84 ± 0.01, g / 100g for the chest muscles. The highest values for the mineral substances were recorded for iron, namely 33.31 g / 100 for the pectoral musculature and 71.22 g / 100g for the meat from the leg. Next was zinc with a value of 26.35 g / 100g for the breast and 78.15 g / 100g for the leg.
   Guinea fowl meat has a number of very valuable biological properties, which is why its exploitation in intensive systems has broad development prospects.