Efecto de la harina de cáscara de piña (Ananas comosus) sobre el rendimiento productivo en cuyes (Cavia porcellus) de engorde

Abstract

The increasing demand for guinea pigs and the high cost of feed in caviculture require the development of sustainable nutritional strategies. In this context, the use of agricultural by-products represents a viable alternative to reduce production costs and romote the efficient management of agro-industrial waste. This study evaluated the effect of including pineapple peel flour in the diet of guinea pigs during the fattening stage, analyzing productive performance and apparent nutrient digestibility. A total of 72 male guinea pigs were used and distributed under a randomized complete block design (RCBD) with four inclusion levels: T0 (0%), T1 (5%), T2 (10%), and T3 (15%). Statistical analysis using Tukey’s test revealed significant differences (p < 0.05) among treatments. Treatment T1 showed the highest values for final body weight (1164.47 g), daily weight gain (17.08 g), total weight gain (512.20 g), as well as daily feed intake (93.94 g) and total feed intake (2818.12 g). In contrast, T0 recorded the highest carcass yield (68.72%). No significant differences were observed in feed conversion ratios or nutrient digestibility coefficients, and no mortality related to the consumption of the experimental diets was recorded. It is concluded that the inclusión of 5% pineapple peel flour improves productive performance without causing adverse effects; however, further research is recommended to determine the optimal inclusión level in the diet.