Efecto de dietas a base de forrajes arbustivos: chilca y eneldo en el rendimiento a la canal y características químicas de la carne de cuy

Abstract

The objective of this research work was to evaluate the carcass yield, carcass conformati on measurements and the chemical characteristics of the meat of guinea pigs that receiv ed diets based on bush forages. The research was carried out in the Cevallos canton, usi ng 45 guinea pigs, female, chosen from the closed nucleus of native phenotypes rescued "ex situ in vivo" belonging to the farm of the Faculty of Agricultural Sciences of the Te chnical University of Ambato. Three diets were prepared: T1, T2 and T3, each with a different base; thus, for T1 the diet was 40% alfalfa (Medicago sativa), for T2 40% chilca (Baccharis floribunda) and for T3 40% dill (Anethum graveolens). Once the study was finished (45 days), the guinea pigs were sacrificed. Live weight on the farm, slaughter weight, hot and cold carcass weight were recorded in order to obtain carcass yields. For linear measurements and carcass conformation, measurements of carcass length, width of the buttocks and thorax, lumbar and thoracic circumference, depth of the thorax, length of posterior limb were taken, in addition, the compactness index of the carcass was calculated. To know the cochemical characteristics, a sample was taken from the longissimus thoracis et Lumborum muscles and the rectus abdominis to be sent to the certified laboratory. In conclusion, the feeding of native guinea pigs with concentrated diets based on chilca and dill, the yields to the carcass expressed percentages of 52.53% and 54.27%, respectively, representing that there is no significant incidence in the yield to the carcass in compared with the alfalfa-based T1 that presented a carcass yield of 54.69%. In the case of linear measurements and the conformation of the carcass, they were characterized, however, they did not present significant differences between diets except in the case of compactness index, for which alfalfa reported 35.9 g / cm compared to chilca (25.35 g / cm) and dill (29.18 g / cm) respectively. Finally, regarding the chemical characteristics of the meats, it was obtained that the chilca-based diet had a lower percentage of fat with 4.59%, unlike the meat of guinea pigs fed with dill with 12.36%.