Guinea fowl meat

The common guinea fowl or Numida meleagris is a member of the Cesarkov family. Often this bird is called the "royal, " and not only for its extraordinary plumage and unique appearance in general. The royal bird is also called for the high quality of meat. Researchers consider the African region and Madagascar to be the homeland of guinea fowl. It is believed that for the first time the guinea fowl entered the territory of Ancient Greece from Africa during the era of Antiquity. However, then the guinea fowl were more ornamental birds.

Species of guinea fowl

The guinea fowl were again brought to European territory by Portuguese sailors, who in the 15th century actively explored West Africa. Currently, there are several species of guinea fowl. Among which can be distinguished the main species of Cesarca common or domestic cesarca. This species has several rocks. For example, the following bird species are grown in the Russian Federation - Volga white, gray-speckled and Zagorsko white-breasted guinea fowl.

Guinea fowl are close relatives of chickens, as well as quail and turkeys, the researchers claim. Guinea fowl are great for growing on an industrial scale. Although hot Africa is considered the birthplace of guinea fowl, the bird feels great in closed enclosures during the cold season. It is also noteworthy that guinea fowl get sick much less often than chickens or other species of poultry. In cooking, guinea fowl meat is used as well as other types of poultry or game.

It is worth noting that guinea fowl meat tastes more like game. In addition, guinea fowl meat is considered the best among all poultry species. This is primarily due to the vitamin-mineral composition of guinea fowl meat, which contains an even lower amount of fat compared to chicken. However, guinea fowl meat is enriched with vitamins of group A, B, as well as C and PP. In addition, guinea fowl meat contains iron, manganese, potassium, magnesium, sodium and calcium.

The calorie content of guinea fowl meat is at a low level and is only 110 Kcal, which is per 100 grams of product. Guinea fowl meat is in a sense a unique food product that can maintain its taste and consumer characteristics for six months, subject to certain storage rules. For example, the temperature regime for frozen guinea fowl meat corresponds to a temperature of 0 to + 10C.

The unique benefit of guinea fowl meat lies in the content of more record numbers of essential amino acids in the pectoral muscles of the bird. Culinary professionals argue that best of all, guinea fowl meat will reveal its taste properties when baked, fried or stewed. True foodies and connoisseurs of guinea fowl meat recognize that the taste of smoked guinea fowl is able to conquer the first time.