[Mountain chinchilla (Lagostomus maximus maximus Blainv) meat. Biological value]

In order to establish the vizcacha meat quality as food, the percentual chemical composition, cholesterol content and values of some fatty acids were determined. Assays were performed using Wistar rats for estimation of Net Protein Utilization (UPN), True Digestibility (TD) and Biological Value (BV). The results obtained were: protein, 23.87 g/100 g; total lipids, 3.74g/100g and a low content of cholesterol of 50 mg/100g. From the analysis of the fatty acids composition it is noticed a remarkable high proportion of insatured C18 fatty acids. The nitrogen availability calculated from UPN studies gave a value of 60.50 +/- 9.7, a TD of 85.00 +/- 13.20 and a BV of 70.60. Considering on the whole the results here obtained and the optimal approval of this product by man, it is inferred that vizcacha meat constitutes a good base for the production of foods suitable to be manufactured as can products. An adequate promotion of this product will be needed for its introduction in new markets.