The flesh of this small bird is slightly dark and reddish. Whether it is domesticated or wild guinea-fowl, its meat is always very tender and has a delicate taste of game.
From the organoleptic and gustatory point of view, the guinea fowl meat is a sort of compromise between that of the pheasant and that of the chicken or turkey. The difference in consistency and flavor between wild and farmed guinea fowl is however of considerable magnitude. The energy contribution of the guinea fowl, on the whole, is rather moderate and places it unequivocally among the lean meats. Proteins are abundant and of high biological value; they are characterized by the prevalence of amino acids: glutamic acid, aspartic acid, leucine and lysine; the limiting one is tryptophan.
Fats contained in the meat of the guinea fowl are few; on the other hand, the skin is very rich, as is cholesterol.
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