Chemical composition of meat from wild animals for human consumption in the Uaxactun village, Peten

Abstract

The present work was carried out with the purpose of determining the chemical composition, the frequency of consumption, the most consumed anatomical part and the preparation in which wild animal meats are most consumed. To determine consumption practices of wild animal meat, the focus group technique was used. It was determined that the consumption of this type of animals is very varied throughout the year, since hunting depends on climatic conditions, cultivation and harvest times of agricultural products, and extraction seasons of non-timber products.   The wild animals that are most consumed in the village are: tepezcuintle, pheasant, wild boar, deer, goat, armadillo and cojoíita; the anatomical part consumed is the entire skeletal muscle; The viscera and intestines are food for the dogs that participate in the hunt. The ways of preparing wild animal meats are: marinated, sweated, roasted, smoked and fried.   The proximal chemical analysis was carried out on meat samples prepared in the usual way for the village of Uaxactún, Peten; Protein, moisture, fat, cream, and total dry matter were determined in them. Energy and carbohydrates were calculated using mathematical formulas. Calcium, phosphorus, potassium, magnesium, manganese, iron, copper and zinc were quantified by atomic absorption spectrophotometry.