Efecto de la inclusión de diferentes niveles de maralfalfa (pennisetum spp.) como fuente de fibra, sobre la calidad de la canal en cuyes

Guinea pig breeding is one of the main activities in the Andean countries, so obtaining a quality product is crucial for producers, for this reason the present research evaluated the effect of the inclusion of different levels of Maralfalfa (Pennisetum spp.) as a source of fiber, on the quality of the carcass in guinea pigs. A total of 120 weaned guinea pigs, 60 males and 60 females, type A1, were distributed in eight experimental groups of 15 animals each, according to a 4x2 factorial arrangement (diets x sex); for a period of 60 days, they were fed diets containing 0, 2, 16 and 31% of Maralfalfa. Data were recorded for live weight, carcass weight, carcass yield, muscle pH and meat color at 24 hours after slaughter; the data were processed and subjected to analysis of variance and protected t-test. The statistical analysis did not determine interaction between the factors under study; therefore, the results are presented separately for each sex. The carcass yield, males showed higher results with (72%) in the diet with 2% inclusion of maralfalfa; while in females no statistical difference was detected with a mean of (67.4%); The pH in muscle was taken from the biceps femoris, which showed no difference between diets with a mean in males of 5.94 and in females of 5.93; likewise, the color of the meat showed no variation due to the effect of the diets, with values of L=53.89; a*=5.59; b*=-6.02 in males and L=52.34; a*=6.42; b*=-5.42 in females. It is concluded that the inclusion of 2% of maralfalfa has a positive influence on carcass yield; however, the different levels of maralfalfa in the diet do not influence muscle pH and meat color. Keywords: maralfalfa, guinea pigs, carcass, pH, color.

• Príomhchruthaitheoir: Criollo Rios, Fernanda del Cisne (author)
• Formáid: bachelorThesis
• Teanga: spa
• Foilsithe / Cruthaithe: 2023
• Ábhair: MARAFALFA; CUYES; FIBRA
• Rochtain ar líne: https://dspace.unl.edu.ec/jspui/handle/123456789/27184