The aim of this work was to determine the proximate composition and cholesterol content in different commercial cuts of capybara. Moisture, crude fat, lipids and ash were determined following AOAC (1990) methods. Cholesterol content was determined by colorimetric method. Commercial cuts had values of: 75.8% of moisture; 21.74% of crude protein; 0.74% of crude fat; 0.90% of ash and 23.3mg/100g of cholesterol. There were significant (P<.05) differences on percentages of moisture and cholesterol content in the different commercial cuts. However, there was no difference on crude protein, crude fat and ash values. Results showed a lower percentage of lipids and cholesterol content in comparison with the meat of other species.
Capybara; cuts; protein; fat; cholesterol
