Meat and carcass characteristics of free-living capybaras (Hydrochoerus hydrochaeris).

This study aimed to evaluate carcass and meat characteristics of free‐living capybaras (Hydrochoerus hydrochaeris) from agricultural areas of Grande Dourados, MS, Brazil. Carcass weight, yield and measures, as well as of commercial cuts weight of five animals (2 males and 3 females, body weight between 63.4‐100 kg) were determined. The following parameters: moisture, protein, fat, ash, Ca, P and Fe, water holding capacity, cooking losses, shear force and color Instrumental color in CIE‐Lab coordinates were determined to meat cuts (Loin, ribs, L. dorsi, chuck/brisket, ham and bottom sirloin). The dressing percentage average value was 62.47% of body weight and cold carcass yield was 57.89% of body weight, with no difference between sexes. The mean percentage of cold loss was 4.10%. Cuts yielding (ribs 24.98% and ham 27.29%) were not statistically different (P>0.05). There was no significantly (P> 0.05) difference between the moisture, protein and minerals content between the different cuts, but lipids content was significantly (P 0.05) entre los sexos. El valor promedio de perdida por enfriamiento fue de 4.10%. Para el rendimiento de los cortes, entre costilla (24.98%) y jamon (27.29%) no hubo diferencia significativa (P>0.05). No se encontro diferencia significativa (P>0.05) entre humedad, proteina y minerales de los cortes, pero el contenido de lipidos del lomo fue significativamente (P<0.05) menor. Los resultados indican que capibaras en vida libre tienen las caracteristicas adecuados para comercializacion de su carne, haciendo factible el desarrollo de proyectos sustentables con estos animales.