title: A review of the nutritional content and technological parameters of indigenous sources of meat in South America.
abstract: Meat yields, proximate compositions, fatty acids compositions and technological parameters are reviewed for species which might be further developed as indigenous sources of meat in South America. These include the alpaca (Lama pacos), capybara (Hydrochoerus hydrochaeris), guanaco (Lama guanicoe), llama (Lama glama), nutria (Myocastor coypus), collared peccary (Tayassu tajacu), greater rhea (Rhea americana), lesser rhea (Rhea pennata), yacare (Caiman crocodilus yacare), tegu lizard (Tupinambis merianae) and green iguana (Iguana iguana).
authors: Sección Fisiología and Nutrición, Facultad de Ciencias, Calle Igua 4225, CP11400 Montevideo, Uruguay; Departamento Básico de Medicina, Unidad Asociada de la Facultad de Ciencias, Hospital de Clínicas, Avda Italia s/n Montevideo, Uruguay.
authors: A
authors: A
authors: Saadoun
authors: M C
authors: MC
authors: Cabrera