Evaluación de tres niveles de inclusión de harina aviar en la dieta de cuyes en etapa de engorde

Abstract

Guinea pigs are currently fed the so-called traditional diet consisting of; corn flour, wheat bran, and molasses which supplement their typically diet of forage in Azuay. This diet does not provide satisfactory results for producers since the animals do not reach the desired weight at 3 months; as they do not receive the amount of protein necessary for their growth. An alternative to obtain good yields and for the animals to gain adequate weight at 12 weeks is avian flour (AF); since it contains a protein level of 58%. In the present investigation, the incorporation of avian flour in different concentrations to the overfeed fraction of the traditional diet of guinea pigs in the fattening stage was evaluated (T0 alfalfa, T1 alfalfa + traditional diet (TD) control treatment, T2 alfalfa + TD + 10% AF, T3 alfalfa + TD + 15% AF, T4 alfalfa + TD + 20% AF) 80 crossbred weaned males from the Peru line were used, where the productive parameters and organoleptic characteristics were determined at 90 and 105 days. The addition of avian flour in 20% T4 on day 90 and 105 registers the highest weight showing a significant difference with respect to T0. The abdominal fat present in the abdominal cavity is greater in T4 with respect to the control treatment both on day 90. As at day 105, the organoleptic characteristics of the meat improve by adding avian flour to the diet, making the addition of this by-product convenient