Comportamento alimentar e qualidade de carne de capivara (Hydrochoerus hydrochaeris Linnaeus, 1766) de vida livre, em áreas agrícolas

Abstract

The capybara (Hydrochoerus hydrochaeris), the largest living herbivore rodent, is considered a selective animal that adapting easily to agricultural crops and anthropogenic environments. However, in some regions, it is considered as a nuisance species because it causes crop damage. This study was conducted in two phases, the first was performed on 24 farms in which, the patterns of food selection by capybaras were investigated and the damage caused by them in agricultural areas of the region was assessed. “In situ” evaluations were applied through semi-structured interviews in the period between April 2010 and August 2011. Also, exploratory visits were conducted during different periods of day in order to observe the activity of this species. Data were analyzed using the statistical packages, Minitab Software (2007) and SigmaPlot 11.0 (2008) and also the method, Analytic Hierarchy Process (AHP) was applied. Capybaras exhibited food selectivity and preference for rice crop, with the peak of feeding activity on the evening and at night. The number of animals was influenced by the extension of water bodies and the damage was more correlated to the number of animals than to the capybaras presence. The second phase was conducted in order to evaluate the carcass characteristics and meat quality of capybara from agricultural areas used in the field research. Five grownup animals, two males and three females, mean weight 63.4 ± 10.25 kg were used. After capture, the animals were transported to the Laboratory of Meat Technology, FCA / UFGD, where they were slaughtered to determine hot carcass weight (HCW), cold carcass weight (CCW), percentage of chilling losses (PCL) and yield of retail cuts (YRC). The moisture, crude protein (CP), lipid content (LC), mineral matter (MM), shear force (SF), pH, cook losses (CL), water holding capacity (WHC) and color (lightness - L *; redness - a* and yellowness - b *) were evaluated as well. There were no differences (P> 0.05) among the cuts for moisture, protein and mineral matter. Capybara meat showed levels of LC ranging from 0.7 to 1.85%. The mean HCW was 62.47% and 57.89% for CCW and there was no difference between sexes. The average value found for the percentage of chilling loss (PCL) was 4.10%. For YRC values found for the cuts, leg, shoulder and loin were 27.29%, 14.76% and 13.28% respectively. Capybara meat showed values similar to those described for other farm species. The values of L *, a * and b *, WHC, CL and SF were similar to those described for capybaras reared in captivity, as well as to other farm species which therefore it may be considered as a meat that is suitable to the commercial standards.