Studying the chemical composition of nutria meat (Myocastor Coypus m.)

Abstract

Breeding nutrias is becoming increasingly important as a branch of animal husbandry. Many countries around the world breed nutrias to satisfy their domestic demand for fur and meat. Nutria meat is food of high nutritional value. Nutria meat is used for food and health improvement; it is dietetic, easy to digest, it does not cause any allergies and is quite caloric. Physicochemical analyzes of nutria meat in the studied animals had an average moisture content of 73.96% of water/100 g of meat, dry basis - 26.03%/100 g of meat, fats - 5.77%/100 g of meat, proteins - 18.45%/100 g of meat, minerals - 1.80%/100 g of meat and collagen - 2.05%/100 g of meat. In nutria meat the ratio of water/dry basis is 2.84/1; water/proteins - 4.00/1; water/fats – 12.81/1; proteins/lipids - 3.19/1; dry basis/mineral substances - 14.46/1.