Efectos de la adición de Sacha inchi en la dieta sobre parámetros bio- productivos y calidad de la canal en conejos.

Abstract

his experimental study evaluated the supplementation of Sacha inchi cake (Plukenetia volubilis L.) at inclusion levels of 0%, 6%, 8%, and 10% in hybrid fattening rabbits (New Zealand × Flemish Giant), focusing on productive performance, blood profile, and carcass and meat quality. A completely randomized design was applied, with 11 rabbits per treatment. Productive variables (weight gain and feed conversion), biochemical and hematological parameters, and physicochemical properties of the meat (pH, water-holding capacity, freezing and cooking losses, texture profile analysis—TPA, shear force, moisture, dry matter, intramuscular fat, ash, and color) were measured. The research line is framed within functional nutrition and the use of non-conventional feeds for monogastric animals, exploring sustainable alternatives to soybean meal. The results demonstrate that Sacha inchi cake can be incorporated at levels of up to 10% in rabbit diets without significant alterations in productive performance or meat quality. Although most parameters did not show statistically significant changes, subtle improvements were observed, including reduced blood lipid levels, lower cooking losses, and a slight increase in meat mineralization and color saturation. These effects are attributed to the unique amino acid profile, high content of unsaturated fatty acids, and presence of bioactive compounds in Sacha inchi. Overall, these findings confirm that Sacha inchi is a viable and safe nutritional alternative capable of enriching rabbit diets and potentially improving final product quality without compromising animal health