Comparison of microscopic meat quality parameters in guinea pig [Cavia porcellus (Linnaeus, 1758)], broiler chicken, and local catfish as protein source

Abstract

The amount of animal protein consumed determines the health status of individuals. Unfortunately, the rising demand for meat has resulted in a land shortage and exorbitant pricing. In Andean countries, guinea pigs (GP) have been raised for centuries as an inexpensive animal protein source like broiler chicken (BC) and local catfish (LC) in Indonesia. This study aimed to compare the meat quality of GP, BC, and LC based on their color and histomorphometry analysis. Samples were taken from the hind leg (GP), thigh (BC), and tail of frozen meats. After being observed visually to compare their color, samples were processed for histological preparation following routine procedure, fixed in NBF 10%, and stained with Hematoxylin-Eosin and Mallory Acid Fuchsin. Muscle cell size and collagen fibers were calculated. Results demonstrated that GP meat appeared red although all three meats are categorized as white meat. GP meat has the largest muscle cell size (87.7±10.9µm), indicated high content of protein. GP meat also has the most collagen fibers, affecting palatability. It can be concluded that GP meat is prospective to be developed as an alternative protein source. Another benefit is that the price of GP is affordable and requires less space to breed.