Nutritional value of meat from selected neotropical reptiles

This is the second part of a two-part review. The first part focused on the nutritive value of meat and meat products of selected neo-tropical mammals with the potential for domestication. The objective of this current review was to investigate the nutritional qualities and carcass traits of selected neotropical reptiles compared to domestic species, focusing on the spectacled caiman, iguana, tegu, and yellow anaconda. Carcass weight analysis revealed that the spectacled caiman and male iguana were efficient converters of live weight to edible carcass weight, with higher yields than other reptiles. Among domestic species, pigs and chickens showed higher carcass yields compared to cattle and lamb. Moisture content in reptile meat was generally higher than in domestic animals, impacting texture and juiciness. Protein content was lower in reptiles but still contributed to daily requirements, while fat content, though generally lower in reptiles, could impact flavor and tenderness. Cholesterol levels were lower in reptiles, particularly the yellow anaconda, making them potentially healthier options for those with cardiovascular concerns. Fatty acid composition analysis indicated varying levels of saturated, monounsaturated, and polyunsaturated fatty acids, with potential cardiovascular health benefits in reptile meats. Amino acid content, though lower in reptiles compared to domestic species, provided essential building blocks for various physiological functions. Overall, the study highlighted the nutritional value and potential health benefits of including neotropical reptile meat in the human diet, especially as alternative protein sources.