Importance of guinea pig and its competitiveness in the market

Abstract

The importance of guinea pig as a species can be analyzed from several entries; starting by valuing your meat from a nutritional point of view and extending the knowledge of its healthy properties that are based on its protein quality, its low cholesterol and fat content, and with it the possibility of integrating it into the usual diets for food healthy of consumers with high protein needs. The meat of guinea pig is lean, with a percentage of fat less than 10%, with a high content of proteins (20.3%), low in cholesterol (65mg/100g) and sodium, making it ideal for inclusion in a varied and balanced diet. It is meat suitable for all population groups (children, adolescents, women, athletes, adults and the elderly) and in various physiological situations, such as pregnancy or lactation.