Evaluación de la suplementación con levadura de cerveza (Saccharomyces cerevisiae) en la alimentación de cuyes (Cavia porcellus), etapa de recría y acabado.

The present work was carried out in the premises of the Minor Species Program of the Technical University of Babahoyo - Ecuador, with the objective of evaluating the supplementation with brewer's yeast (Saccharomyces cerevisiae) in the feeding of guinea pigs (Cavia porcellus), rearing and finishing stage during 12 weeks. For the research, 45 improved guinea pigs of the Peru line were used. They were distributed in 3 treatments with 3 replications and 5 experimental units each; the productive behavior was evaluated using a Completely Randomized Design (CRD). The experimental results were subjected to an Analysis of Variance for Differences (ANDEVA), and Comparison of Means according to Tukey at the significance levels of P <= 0.05 and P < = 0.01. The results indicate that the best feed conversion was obtained at T0 with 3. 18 making it more efficient, however with T2 the best results were achieved for the variables final weight with 1270.11 (gr); weight gain 748 (gr); carcass weight 783.22 (gr); carcass yield 70.73%; green forage consumption 8900 (gr); concentrate consumption 2500 (gr); total consumption 11,400 (gr); total consumption 11,400 (gr) and a benefit/cost of 1.84, for this reason it was considered as a food within the production of guinea pigs in the tropics among some of the advantages is the breeding through technification, for greater ease of cleaning, less waste of feed and greater sanitary control.

• מחבר ראשי: Nuñez Herrera, Marjuri Magaly (author)
• פורמט: bachelorThesis
• יצא לאור: 2023
• נושאים: Cuy (cavia porcellus); Levadura de cerveza (Saccharomyces cerevisiae); Alimentacion; Recria; Acabado
• גישה מקוונת: http://dspace.utb.edu.ec/handle/49000/13962