Efecto de biopreparados sobre el comportamiento bioproductivo, calidad de la canal y carne de cobayos (cavia porcellus) de engorde.

Abstract

Bioadditives with probiotic capacity included in the diet of animals in appropriate quantities have a positive impact on animal health; however, their use in developing countries is limited by the high cost of obtaining them. A viable alternative would be the use of probiotics generated from agro-industrial by-products, so in this study we set out to evaluate the effect of bioadditives from agro-industrial by-products fermented with bacteria and yeasts on the bioproductive behavior, meat quality and carcass of guinea pigs (Cavia porcellus). The study used 80 weaned guinea pigs, with 300 ± 10 g body weight and 20 ± 5 days of age, divided into four groups or treatments of 20 animals each, 10 male and female animals were housed separately in each cage: T1 control, T2 fermented with Kluyveromyces fragilis spp, T3 fermented with Kluyveromy fragilis spp and Lactobacillus acidophilus, T4 fermented with Lactobacillus acidophilus. The additives were administered every 3 days, with doses of 1 mL according to the established treatments. At the end of the study, the animals were slaughtered and the production indicators (weight gain, average daily gain and food conversion), health (diarrheal cases and mortality), meat (Colour, pH and Compactness) were evaluated. The data were analyzed with the statistical

package SPPS 2. 5. obtaining the results that the addition of probiotics from agro- industrial by-products containing Lactobacillus acidophilus and Kluyveromyces

fragilis together in suspension improves production indicators, health, quality of meat and carcass, thanks to a probable synergistic effect between them.