Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara ()

This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (), agouti (), and the lappe (). Information about the meat characteristics of these rodents were obtained from peer reviewed journal articles. Literature was obtained using search engines such as Google Scholar, Uwi linc, and Pub Med Central. Keywords used in the searches were "capybara", "", "agouti", "", "/", lappe", and "meat proximate analysis". Over four decades of literature was searched, spanning from the 1970s to 2020. There is a vast amount of information on the meats of the capybara, but limited information on the lappe, and there is a dearth of information on the agouti. Capybara meat is considered to be highly nutritious, with high levels of polyunsaturated fatty acids (PUFA), low levels of saturated fatty acids (SFA), low levels of fats and cholesterol. The animals that were reared in conditions which were similar to their habitat had lower levels of SFA. Diet, age, confinement, and sex had an effect on the chemical composition of the meat of the capybara. On average, capybara meat had a moisture content of 75%, protein 22%, ash 1.5%, and lipid 1%. During the authors' search of the literature, no information was found on the proximate composition of the lappe or agouti meat. Information regarding the fatty acid profile of lappe meat was found, as well as a description of the physical characteristics of agouti and lappe meat. The physical parameter shows that the lappe has the most tender meat of the three rodent species, while the agouti has the least tender meat, and the capybara being intermediary. Neo-tropical rodent meat is highly nutritious, and is an excellent protein alternative for the growing population of the world. These animals are adapted to challenging environments and can grow well using locally available feed resources. However, further research needs to be conducted on the proximate analysis on lappe and agouti meat to fully inform consumers about its nutrient value.