Digestibilidad in vivo de dietas en cuyes (cavia porcellus) con la inclusión de diferentes niveles de maralfalfa (pennisetum spp.)

The digestibility coefficient allows measuring the proportion of nutrients available for absorption. The objective of this study was to evaluate the effect of in vivo digestibility of nutrients, with the inclusion of different levels of maralfalfa (Pennisetum spp.) in diets for guinea pigs. For this, 40 type A1 female and male guinea pigs of 83 days of age with an average weight of 1100g were managed, randomly located in individual metabolic cages of 51x42x26cm. A completely randomized design was applied. Diets were formulated with four levels of grass inclusion (0, 2, 16 and 31%) adding vitamin C (400mg/kg), supplied with an adaptation period of five days for the adjustment of the guinea pigs, both to the facilities and to the to the diets, and within the following four days feces were collected, the weight of animals and excreta were recorded, measuring daily food consumption. The diets and feces collected were analyzed using the AOAC protocols. The data was processed using the SAS statistical package. The in vivo digestibility coefficient of dry matter, organic matter, crude protein, crude fiber and ether extract was determined. There was a statistical difference (p<0.005) between the levels of inclusion of forage and sex. There was no evidence of interaction (p=0.552) between the level of inclusion and sex. The inclusion of levels of maralfalfa up to 2% in the diet of guinea pigs presented high coefficients of BMD, DPC and DEE; and high levels of forage inclusion decreased the DFC and DMS. Higher digestibility was evidenced in females. It is concluded that the inclusion of low levels of forage source in the food rations for guinea pigs favors the digestibility of nutrients, it is advisable to evaluate the nutritional quality of the inputs to be used considering the sex, for the formulation of diets resulting in maximum productivity. Key words: guinea pig diets, guinea pig morpho physiology, maralfalfa, fiber, digestibility coefficient.

• Κύριος συγγραφέας: Puglla Remache, Thalía del Rosio (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2023
• Θέματα: CUY; CAVIA PORCELLUS
• Διαθέσιμο Online: https://dspace.unl.edu.ec/jspui/handle/123456789/26374