Guinea fowls are an alternative source of high-quality meat and eggs. Several studies have been developed on guinea fowl reproduction, nutrition, management, meat and egg quality, including genetic improvement. However, due to the breeding system used in this species, advances in these areas have been delayed. Guinea fowls have their particular morphological and productive aspects. For example, they have seasonal reproductive characteristics, with an egg production that ranges, depending on the type of system, from 20 eggs in the extensive system to 50-200 in the intensive system. Females are heavier than males, especially when sexual maturity begins. Another characteristic is the presence of a brown-coloured cephalic protuberance in both sexes and its widely varied plumage. Other factors such as fertility and hatchability have yet to be fully elucidated. The storage of guinea fowl hatching eggs also deserves more attention. As in the case of broilers, a longer storage time can negatively affect hatchability and chick quality, emphasising that eggs from young breeders are more resistant to a higher storage time. In the nutrition field, research has focussed on determining nutrient requirements. However, standardised diets and correct nutritional requirements for better performance are still scarce. Lack of knowledge about proper nutrition along with poor genetic selection results in slow growth of the guinea hen. Despite the challenges, guinea fowl meat is one of the alternatives to chicken meat, in terms of access to a source of quality protein and financial profitability in certain markets. Guinea fowl eggs present characteristics of a nutritional supplement to a much greater degree in terms of quantitative and qualitative than other alternative bird species. This review aims to assess several aspects related to guinea fowl production as an alternative species in the poultry industry and its global panorama.
