Efecto de la harina de cúrcuma (Curcuma longa) y jengibre (Zingiber officinale) en la fase final de engorde en cuyes como complemento alimenticio
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Date
2022
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
En la actualidad, a nivel mundial el consumo de carne de cuy (Cavia Porcellus) se ha venido incrementando, ya que cuenta con un alto valor nutritivo y muy bajo contenido de grasa, en Latinoamérica y en el Ecuador existen varios estudios referidos a los sistemas de alimentación de esta especie, su principal problemática en la crianza de cuyes es la disponibilidad de alimentos que permitan alcanzar los rendimientos productivos como reproductivos, la alimentación deficiente, conlleva a presentar problemas en la producción. Una solución a esta problemática es el uso de promotores de crecimiento como suplementación orgánica, los cuales mejoraran los parámetros productivos. La presente investigación inicia con el objetivo de evaluar la incidencia de la harina de cúrcuma (Curcuma longa) y harina de jengibre (Zingiber officinale) en la alimentación de cuyes de engorde mediante administración enteral diaria, en la fase de engorde o acabado para la búsqueda de alternativas naturales que contribuyan al mejoramiento de la calidad de la carne de cuy. El estudio realizado se dio en la provincia de Imbabura, ciudad de Ibarra. En la investigación se empleó un Diseño Completamente al Azar (DCA), con 4 tratamientos y 3 repeticiones con un total de 12 unidades experimentales en donde cada tratamiento tenía un porcentaje de suplemento orgánico, tanto para la harina de cúrcuma y la harina de jengibre. Se emplearon 72 cuyes que se alojaron en grupos de 6 animales como unidad experimental. El uso de harina de cúrcuma y jengibre permitió obtener buenos parámetros zootécnicos, en cuanto a ganancia de peso, conversión alimenticia, de esta manera se demuestra que el uso de esta alternativa mediante el uso de promotores de crecimiento naturales contribuye positivamente a la producción de carne de (Cavia porcellus), siendo una alternativa viable como suplementación natural para los productores, ya que la materia prima es accesible y de bajos costos.
Currently, worldwide, the consumption of guinea pig meat (Cavia Porcellus) has been increasing, since it has a high nutritional value and very low fat content. In Latin America and Ecuador, there are several studies referring to the feeding systems of this species, the main problem in guinea pig breeding is the availability of food to achieve productive and reproductive performance, deficient feeding leads to problems in production. A solution to this problem is the use of growth promoters as organic supplementation, which will improve the productive parameters. The present research begins with the objective of evaluating the incidence of turmeric flour (Curcuma longa) and ginger flour (Zingiber officinale) in the feeding of fattening guinea pigs by daily enteral administration, in the fattening or finishing phase, in the search for natural alternatives that contribute to the improvement of guinea pig meat quality. The study was carried out in the province of Imbabura, in the city of Ibarra. A Completely Randomized Design (CRD) was used in the research, with 4 treatments and 3 replications with a total of 12 experimental units where each treatment had a percentage of organic supplement, both for turmeric flour and ginger flour. There were 72 guinea pigs housed in groups of 6 in each experimental unit. The use of turmeric and ginger meal allowed obtaining good zootechnical parameters, in terms of weight gain, feed conversion, thus demonstrating that the use of this alternative through the use of natural growth promoters contributes positively to the production of meat of (Cavia porcellus), being a viable alternative as a natural supplementation for producers, since the raw material is accessible and low cost.
Currently, worldwide, the consumption of guinea pig meat (Cavia Porcellus) has been increasing, since it has a high nutritional value and very low fat content. In Latin America and Ecuador, there are several studies referring to the feeding systems of this species, the main problem in guinea pig breeding is the availability of food to achieve productive and reproductive performance, deficient feeding leads to problems in production. A solution to this problem is the use of growth promoters as organic supplementation, which will improve the productive parameters. The present research begins with the objective of evaluating the incidence of turmeric flour (Curcuma longa) and ginger flour (Zingiber officinale) in the feeding of fattening guinea pigs by daily enteral administration, in the fattening or finishing phase, in the search for natural alternatives that contribute to the improvement of guinea pig meat quality. The study was carried out in the province of Imbabura, in the city of Ibarra. A Completely Randomized Design (CRD) was used in the research, with 4 treatments and 3 replications with a total of 12 experimental units where each treatment had a percentage of organic supplement, both for turmeric flour and ginger flour. There were 72 guinea pigs housed in groups of 6 in each experimental unit. The use of turmeric and ginger meal allowed obtaining good zootechnical parameters, in terms of weight gain, feed conversion, thus demonstrating that the use of this alternative through the use of natural growth promoters contributes positively to the production of meat of (Cavia porcellus), being a viable alternative as a natural supplementation for producers, since the raw material is accessible and low cost.
Description
Keywords
Cavia porcellus, Curcuma longa, Zingiber officinale, Promotores, Alternativas alimenticias