<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282019000100103</article-id>
<article-id pub-id-type="doi">10.19136/era.a6n16.1894</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Composición proximal y aceptabilidad organoléptica de la carne de cinco especies de aves cinegéticas del lago Titicaca, Perú]]></article-title>
<article-title xml:lang="en"><![CDATA[Proximal composition and organoleptic acceptability of the meat of five species of game birds of Lake Titicaca, Peru]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loza-Del Carpio]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mamani Flores]]></surname>
<given-names><![CDATA[Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loza-Del Carpio]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Altiplano Facultad de Ciencias Biológicas ]]></institution>
<addr-line><![CDATA[ Puno]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de San Cristóbal de Huamanga Facultad de Ciencias Agrarias Escuela de Medicina Veterinaria]]></institution>
<addr-line><![CDATA[ Ayacucho]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>6</volume>
<numero>16</numero>
<fpage>103</fpage>
<lpage>114</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282019000100103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282019000100103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282019000100103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El lago Titicaca tiene entre su biodiversidad más resaltante la avifauna, que no sólo cumple importantes roles ecológicos, sino también se utiliza en la alimentación humana; pero se desconoce sus características nutricionales y organolépticas. Por ello, el objetivo fue determinar la composición proximal de la carne de pato puna (Spatula puna), choka (Fulica ardesiaca) tiquicho (Gallinula chloropus), pato pana (Oxyura jamaicensis) y keñola (Rollandia microptera), y sus posibilidades de aceptación sensorial por personas no habituadas a su consumo. Se determinó el contenido de humedad, proteína, grasa, ceniza, carbohidratos y energía, considerando seis repeticiones por especie. También se realizaron evaluaciones sensoriales de la carne cruda por medio de un panel de 24 jueces que determinaron su aceptabilidad. Todas las carnes presentan humedad entre 71 y 76%, proteína entre 18 y 22% con diferencias entre especies, destacando la choka con 22.38%. La concentración de grasa difirió entre especies, presentando mayor contenido el tikicho con 5.9%, las cenizas oscilaron entre 0.8 y 1%, los contenidos de carbohidratos no superaron el 1% y el mayor nivel de energía lo tuvo el tikicho con 142.98 kcal 100 g&#8722;1 .La mayor cantidad de energía se relacionó con mayores niveles de grasa (r = 0.83) y la concentración de humedad con menores contenidos de proteína (r = -0.82); el mayor contenido de proteínas se presentó en secas y el mayor contenido de grasas en las lluvias. Las carnes organolépticamente no fueron aceptadas por el panel, catalogándolas como regularmente aceptables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Lake Titicaca&#8217;s outstanding biodiversity includes birdlife, which not only fulfills important ecological roles, but is also used in human nutrition; however, its nutritional and organoleptic characteristics are unknown. Therefore, the objective of this study was to determine the proximal composition of the meat of the puna teal duck (Spatula puna), Andean coot (Fulica ardesiaca), common moorhen (Gallinula chloropus), ruddy duck (Oxyura jamaicensis) and Titicaca grebe (Rollandia microptera), and their possibilities of sensorial acceptance by people not accustomed to their consumption. Moisture content, protein, fat, ash, carbohydrates and energy were determined, considering six replicates per species. Sensory evaluations of raw meat were also conducted through a panel of 24 judges who determined its acceptability. All the meats have moisture between 71 and 76% and protein between 18 and 22%, with differences among species, highlighted by the Andean coot with 22.38%. The fat concentration differed among species, with the common moorhen having the highest content with 5.9%. Ash ranged between 0.8 and 1%, carbohydrate contents did not exceed 1% and the common moorhen had the highest energy level with 142.98 kcal 100 g&#8722;1. The highest energy amount was related to the highest fat levels (r = 0.83) and the moisture content with lower protein contents (r = -0.82); the highest protein content occurred in the dry season and the highest fat content in the rainy season. Organoleptically, the meats were not accepted by the panel, cataloging them as only fair.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[aves]]></kwd>
<kwd lng="es"><![CDATA[carne]]></kwd>
<kwd lng="es"><![CDATA[composición proximal]]></kwd>
<kwd lng="es"><![CDATA[Titicaca]]></kwd>
<kwd lng="en"><![CDATA[Acceptability]]></kwd>
<kwd lng="en"><![CDATA[birds]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
<kwd lng="en"><![CDATA[proximal composition]]></kwd>
<kwd lng="en"><![CDATA[Titicaca]]></kwd>
</kwd-group>
</article-meta>
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