Levadura de cerveza (Saccharomyces cerevisiae) y aminoácidos esenciales metionina y lisina en la alimentación de cuyes (Cavia porcellus)

Abstract

In Ecuador there are few sources of income in rural areas, so it is intended to use new food resources for their development and thus promote more sources of work in the field, being the breeding of guinea pig an option to improve family income, as well as a source of protein for the nutrition of the population. Therefore, the following research had as objectives: to know the effect of the addition of supplements such as brewer's yeast in partial substitution of soy and the amino acids Lysine and Methionine in the feeding of guinea pigs (Cavia porcellus) in the growth and fattening phase, finally determine the production cost of the treatments under study; an evaluation was carried out in 40 guinea pigs with 4 treatments and 5 repetitions, the diets were calculated with 17,16,15,14% of protein respectively; for 10 weeks the variables were evaluated, daily consumption, weekly weight gain to determine the ICA and costs; The results in weight gain and feed intake were the best, with higher cost of T1 (17% protein), followed by T2 (16% protein) and T3 (15% protein), which were better in ICA, weight gain and costs. The worst and most economical treatment was T4 (14% protein), which consumed more and gained little weight during a longer production period. It is concluded that the addition of brewer's yeast and essential amino acids has an important effect on the weight gain of animals in less time.