Abstract
The objective was to evaluate the effect of levels of algae Nostoc commune flour in live weight gain of weanling guinea pigs. 64 guinea pigs (males and females) inti line with 20 days of age were used. The treatment consisted of various levels using flour protein Nostoc commune as input: T1 10% flour and 90% Nostoc commune fodder barley, T2 15% flour and 85% Nostoc commune fodder barley, 20 % T3 Nostoc commune flour and 80% forage barley and T4 100 % forage barley (control). Finding significant difference (P < 0.01) body weight gain, feed intake and feed conversion in T2 in both sexes: males (2494.00 ± 2,26b), (16.93 ± 1.20 ab), (3.9b) and females (2410.00 ± 2,07b) (17.29 ± 1.22 ab), (3.8a) (P <0.05), with lower T1, T3 and T4. The level of15 % flour Nostoc commune was optimal for increasing live weight of growing guinea pigs.
Highlights
El consumo de la carne de cuyes en el Perú es limitado
The objective was to evaluate the effect of levels of algae Nostoc commune flour in live weight gain of weanling guinea pigs. 64 guinea pigs inti line with 20 days of age were used
The treatment consisted of various levels using flour protein Nostoc commune as input : T1 10% flour and 90 % Nostoc commune fodder barley, T2 15 % flour and 85% Nostoc commune fodder barley, 20 % T3 Nostoc commune flour and 80 % forage barley and T4 100 % forage barley
Summary
El consumo de la carne de cuyes en el Perú es limitado. Sin embargo, los cuyes son una especie potencialmente productora de carne, que aunado a su bajo costo de explotación, alta conversión alimenticia, gran prolificidad, rápido crecimiento, fácil manejo, añadiéndose a todo esto, la textura, suavidad y sabor de la carne que contienen de 22 % de proteínas y con bajo % de colesterol tiene demanda internacional, Castro (1998).
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