Elaboración de bloques nutricionales a base de harina de Scirpus rigidus (Totorilla) para la alimentación de cuyes en crecimiento y engorde.

Abstract

The productive behavior of guinea pigs in the growth-weight stage was evaluated in Guano Canton, San José de Chocón community when different levels of Scirpus rigidus (totorilla) flour 5, 10, 15, 20% were used in their diet versus to a control treatment in the elaboration of the nutritional blocks, analyzing the cost of each treatment. A completely randomized design was used in a two-factor combinatorial arrangement, for Factor A, which corresponds to the different levels of totorilla flour, and the effect of the sex of the animals was analyzed for factor B, for each treatment four repetitions and each experimental unit consisting of 2 animals during a period of 75 days of research, 80 guinea pigs, 40 females and 40 males of 21 days of breeding age improvement with an average weight of 0.41 kg PV. At the end of the experiment, the factor levels of totorilla flour showed highly significant differences (95% safety), for the variables carcass weight being the highest weight for T2 with 0.80 kg and carcass yield (%) presents highest value for T4 treatment with 77.63%. For the sex factor, the variables; final weight, carcass weight and carcass yield showed highly significant differences (99% safety), while for the variables; weight gain, feed conversion presented significant differences (95% safety). The highest profitability was achieved with the use of 20% totorilla flour with 1.32 USD. It can be concluded that the addition of totorilla flour in guinea pig feed does not affect the productive behavior and increases the quality of the livestock. It is recommended to the guinea pigs producers the implementation of totorilla flour in the feeding of guinea pigs because it allows to reduce costs, and to improve the performance of the animals.