Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age
Descripción del Articulo
The purpose of this study is to determine the age of slaughter on performance and fat content in the Guinea Pigs improved in “Peru”, which they are fed on a diet in which concentrated is always dominant (70%) on the forage (30%), for this research were used 72 Guinea Pigs of both sexes weaned, two w...
| Autor: | |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2015 |
| Institución: | Universidad César Vallejo |
| Repositorio: | Revistas - Universidad César Vallejo |
| Lenguaje: | español |
| OAI Identifier: | oai:oai.revistas.ucv.edu.pe:article/682 |
| Enlace del recurso: | http://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682 |
| Nivel de acceso: | acceso abierto |
| Materia: | Cuyes Incremento de peso Rendimiento de carcasa Grasa Guinea pig Carcase performance Fat |
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Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of ageRendimiento y contenido graso de cuyes (Cavia porcellus) mejorados, sacrificados a la octava y duodécima semana de edadArbulú López, César AugustoCuyesIncremento de pesoRendimiento de carcasaGrasaGuinea pigCarcase performanceFatThe purpose of this study is to determine the age of slaughter on performance and fat content in the Guinea Pigs improved in “Peru”, which they are fed on a diet in which concentrated is always dominant (70%) on the forage (30%), for this research were used 72 Guinea Pigs of both sexes weaned, two weeks of age and they were fed ad libitum until eight, ten and twelve weeks of age, at the time in which slaughter took place. At weeks eight, ten and twelve years respectively before slaughter, the following results were obtained: 1.69, 2.56 and 3.33 kilograms of dry matter consumed by Guinea pig; 358.01, 464.96 and 609.01 grams weight increased by live Guinea pig; 4,783, 5,518 and 5,660 grams of dry matter consumed per gram of live weight increased; 5,029, 5,485 and 5,834 new soles spent on food per kilogram of live weight increased; 440.9, 531.1 and 704.1 grams per guinea pig carcass; 67, 70 and 74% of carcass performance; 7.125, 12.375-16.25 grams of abdominal fat by Guinea pig; 1,166, 1,735 to 1.722 grams of abdominal fat per 100 grams of live weight; 8.30, 9.36 and 10.28% of TCO fat in hind limb; 28.52, 28.06 and 27.52% fat in dry basis at the hind limb.Con la finalidad de determinar el efecto de la edad al sacrificio sobre el rendimiento y el contenido de grasa en cuyes mejorados “Perú” alimentados con una dieta en la que predomina el concentrado (70%) sobre el forraje (30%) se emplearon 72 cuyes de ambos sexos destetados, de dos semanas de edad, y se alimentaron ad libitum hasta alcanzar las ocho, diez y doce semanas de edad, momento en el que se realizó el sacrificio.Respectivamente para las ocho, diez y doce semanas de edad al sacrificio se obtuvo los siguientes resultados: 1.69, 2.56 y 3.33 kilos de materia seca consumidos por cuy; 358.01, 464.96 y 609.01 gramos de peso vivo incrementado por cuy; 4.783, 5.518 y 5.660 gramos de materia seca consumidos por gramo de peso vivo incrementado; 5.029, 5.485 y 5.834 nuevos soles gastados en alimento por kilo de peso vivo incrementado; 440.9, 531.1 y 704.1 gramos de carcasa por cuy; 67, 70 y 74% de rendimiento de carcasa; 7.125, 12.375 y 16.25 gramos de grasa abdominal por cuy; 1.166, 1.735 y 1.722 gramos de grasa abdominal por cada 100 gramos de peso vivo; 8.30, 9.36 y 10.28% de grasa TCO en la extremidad posterior; 28.52, 28.06 y 27.52% de grasa en base seca en la extremidad posterior.Universidad Cesar Vallejo2015-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo evaluado por paresapplication/pdfhttp://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682UCV Hacer; Vol. 4 No. 1 (2015): January - June; 20-32UCV Hacer; Vol. 4 Núm. 1 (2015): Enero - Junio; 20-322414-86952305-8552reponame:Revistas - Universidad César Vallejoinstname:Universidad César Vallejoinstacron:UCVspahttp://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682/666Derechos de autor 2015 UCV Hacerhttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:oai.revistas.ucv.edu.pe:article/6822021-09-28T21:54:22Z |
| dc.title.none.fl_str_mv |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age Rendimiento y contenido graso de cuyes (Cavia porcellus) mejorados, sacrificados a la octava y duodécima semana de edad |
| title |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| spellingShingle |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age Arbulú López, César Augusto Cuyes Incremento de peso Rendimiento de carcasa Grasa Guinea pig Carcase performance Fat |
| title_short |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| title_full |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| title_fullStr |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| title_full_unstemmed |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| title_sort |
Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age |
| dc.creator.none.fl_str_mv |
Arbulú López, César Augusto |
| author |
Arbulú López, César Augusto |
| author_facet |
Arbulú López, César Augusto |
| author_role |
author |
| dc.subject.none.fl_str_mv |
Cuyes Incremento de peso Rendimiento de carcasa Grasa Guinea pig Carcase performance Fat |
| topic |
Cuyes Incremento de peso Rendimiento de carcasa Grasa Guinea pig Carcase performance Fat |
| description |
The purpose of this study is to determine the age of slaughter on performance and fat content in the Guinea Pigs improved in “Peru”, which they are fed on a diet in which concentrated is always dominant (70%) on the forage (30%), for this research were used 72 Guinea Pigs of both sexes weaned, two weeks of age and they were fed ad libitum until eight, ten and twelve weeks of age, at the time in which slaughter took place. At weeks eight, ten and twelve years respectively before slaughter, the following results were obtained: 1.69, 2.56 and 3.33 kilograms of dry matter consumed by Guinea pig; 358.01, 464.96 and 609.01 grams weight increased by live Guinea pig; 4,783, 5,518 and 5,660 grams of dry matter consumed per gram of live weight increased; 5,029, 5,485 and 5,834 new soles spent on food per kilogram of live weight increased; 440.9, 531.1 and 704.1 grams per guinea pig carcass; 67, 70 and 74% of carcass performance; 7.125, 12.375-16.25 grams of abdominal fat by Guinea pig; 1,166, 1,735 to 1.722 grams of abdominal fat per 100 grams of live weight; 8.30, 9.36 and 10.28% of TCO fat in hind limb; 28.52, 28.06 and 27.52% fat in dry basis at the hind limb. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-06-30 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682 |
| url |
http://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
http://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/682/666 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2015 UCV Hacer https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Derechos de autor 2015 UCV Hacer https://creativecommons.org/licenses/by-nc-sa/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad Cesar Vallejo |
| publisher.none.fl_str_mv |
Universidad Cesar Vallejo |
| dc.source.none.fl_str_mv |
UCV Hacer; Vol. 4 No. 1 (2015): January - June; 20-32 UCV Hacer; Vol. 4 Núm. 1 (2015): Enero - Junio; 20-32 2414-8695 2305-8552 reponame:Revistas - Universidad César Vallejo instname:Universidad César Vallejo instacron:UCV |
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Universidad César Vallejo |
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UCV |
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UCV |
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Revistas - Universidad César Vallejo |
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Revistas - Universidad César Vallejo |
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1843709004890505216 |
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12.790322 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
