Graduate Program in Animal Science, Federal University of Pará, 68740-970 Belém, Pará, Brazil.
Graduate Program in Animal Health and Production, Federal Rural University of Amazônia, 66077-830 Belém, Pará, Brazil.
Meat Sci. 2022 Oct;192:108895. doi: 10.1016/j.meatsci.2022.108895. Epub 2022 Jun 18.
Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6-57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.
对野生动物肉类的营养和感官特性的了解为其作为食物的使用提供了更好的基础，最终扩大了美食领域的研究，并刺激了新产品的开发。本综述旨在介绍有关野生动物肉类使用的信息，重点介绍带纹鬣猪（Pecari tajacu）。讨论了带纹鬣猪的生物学特性，重点介绍了其肉类的主要方面。带纹鬣猪的肉质具有极好的营养价值，因为其蛋白质含量高（18.25%）、不饱和脂肪酸（51.6-57.8%）和嫩度与其他家畜相似，从而刺激了新产品市场的兴趣。尽管对这种产品有需求，但带纹鬣猪的肉仍然稀缺，不易商业化。此外，需要公共政策来鼓励对该物种的管理，以增加价值链发展的附加值。
