Physical characteristics, carcass composition and nutrient content of Malayan porcupine meat

Yusof, Ma Sharipah (2007) Physical characteristics, carcass composition and nutrient content of Malayan porcupine meat. [Project Paper] (Submitted)

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Abstract

Porcupine is one of the wild species that have been eaten in several countries because porcupine meat has been accepted as a good source of food. In Sarawak, porcupine is hunted for food as it is the source of protein and believed has traditional medicinal values although it is a protected wildlife. However, there is a limited data available for physical characteristics of porcupine, and there is no data available on nutrient content and carcass composition at all. The basic information on this species of porcupine is required for the future. Thus the aim of this study was to determine basic information on physical characteristics, carcass composition, and nutrient content of Malayan porcupine (Hystrix brachyura) meat in two different environment and to update information about Malayan porcupine in Malaysia generally and Sarawak specifically. In this study, only two samples of same species were used because of the difficulties to get many sample. The samples individually came from different environments which are wild porcupine (sample A) from plantation and from captivity (sample B). The samples were studied for physical observation and measurements, carcass composition, proximate analysis and minerals (Zinc, Magnesium, Potassium, Calcium, Iron, and Manganese) analysis. The body weight, body length, total nwnber and length of spine at body for sample A were 8.40 kg, 67 cm, 6532 and 1.8-22 cm respectively while for sample B were 4.6 kg, 56 cm, 4773 and 2.0-21 cm respectively. Dry matter, protein and fat value for this porcupine's meat were 22.0 ± 0.01, 1.57 ± 0.45, 18.4 ± 0.05 and 5.21 ± 0.03 for sampel A respectively while for sample Bis 21.3 ± 0.16, 0.94 ± 0.05, 16.9 ± 0.13 and 1.43 ± 0.05. From the study that have been done, it appeared that porcupine meat can be used as one of the food source because it has high protein and low fat. However, further study should be carried on in the future with more san1ples to get more complete data.

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	17 Dec 2024 02:50
Last Modified:	17 Dec 2024 02:50
URI:	http://psaspb.upm.edu.my/id/eprint/2283

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