Performance and fat content of guinea pig (Cavia porcellus) improved sacrificed to the eighth and twelfth week of age

• Autor: Arbulú López, César Augusto
• 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

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.