Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality

Meat Sci. 2018 Sep;143:165-176. doi: 10.1016/j.meatsci.2018.05.004. Epub 2018 May 5.


In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management.

Keywords: Carcass quality; Guinea pigs; Meat production; Meat quality.

Publication types

  • Review
  • Systematic Review

MeSH terms

  • Animal Husbandry* / trends
  • Animal Nutritional Physiological Phenomena
  • Animals
  • Animals, Inbred Strains
  • Developing Countries
  • Food Inspection / methods
  • Food Inspection / trends
  • Food Quality*
  • Food Safety
  • Guinea Pigs / growth & development*
  • Guinea Pigs / physiology
  • Humans
  • Meat Products / adverse effects
  • Meat Products / analysis
  • Meat* / adverse effects
  • Meat* / analysis
  • Meat-Packing Industry / methods
  • Meat-Packing Industry / trends
  • Models, Biological*
  • Muscle Development*
  • Muscle, Skeletal / growth & development*
  • Nutritive Value
  • Species Specificity