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BIBTEX RIS

Use of wildlife as an alternative protein source: Collared peccary meat

2022; Elsevier BV; Volume: 192; Linguagem: Inglês

10.1016/j.meatsci.2022.108895

1873-4138

Bruno Henrique dos Santos Morais, Deise de Lima Cardoso, Elaine Juliane da Costa Silva, Pedro Mayor, N. I. de Albuquerque, Renan Campos Chisté, Diva Anélie de Araújo Guimarães,

Marine animal studies overview

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.