Efecto de la harina de cúrcuma (Curcuma longa) y jengibre (Zingiber officinale) en la fase final de engorde en cuyes como complemento alimenticio

Currently, worldwide, the consumption of guinea pig meat (Cavia Porcellus) has been increasing, since it has a high nutritional value and very low fat content. In Latin America and Ecuador, there are several studies referring to the feeding systems of this species, the main problem in guinea pig breeding is the availability of food to achieve productive and reproductive performance, deficient feeding leads to problems in production. A solution to this problem is the use of growth promoters as organic supplementation, which will improve the productive parameters. The present research begins with the objective of evaluating the incidence of turmeric flour (Curcuma longa) and ginger flour (Zingiber officinale) in the feeding of fattening guinea pigs by daily enteral administration, in the fattening or finishing phase, in the search for natural alternatives that contribute to the improvement of guinea pig meat quality. The study was carried out in the province of Imbabura, in the city of Ibarra. A Completely Randomized Design (CRD) was used in the research, with 4 treatments and 3 replications with a total of 12 experimental units where each treatment had a percentage of organic supplement, both for turmeric flour and ginger flour. There were 72 guinea pigs housed in groups of 6 in each experimental unit. The use of turmeric and ginger meal allowed obtaining good zootechnical parameters, in terms of weight gain, feed conversion, thus demonstrating that the use of this alternative through the use of natural growth promoters contributes positively to the production of meat of (Cavia porcellus), being a viable alternative as a natural supplementation for producers, since the raw material is accessible and low cost.

• Hovedforfatter: Arroyo Vela, Lennin Javier (author)
• Format: bachelorThesis
• Udgivet: 2022
• Fag: cavia porcellus, curcuma longa, zingiber officinale, promotores, alternativas alimenticias
• Online adgang: https://repositorio.puce.edu.ec/handle/123456789/42723