Resumo

QUIJANO, W.; ANDIA, V.  e  PENA, G.. Effect of supplementation with lactic acid bacteria on production parameters in fattening guinea pigs (Cavia porcellus), Ayacucho-Peru. Rev. vet. [online]. 2023, vol.34, n.2, pp.101-105. ISSN 1669-6840.  http://dx.doi.org/10.30972/vet.3427051.

With the objective of evaluating the supplementation with lactic acid bacteria in the rations of fattening guinea pigs (Cavia porcellus) on the productive parameters, the experimental assay was proposed under a complete random statistical design with factorial arrangement (3T x 3D): treatments: T1 (Lactobacillus casei), T2 (L. acidophilus) and T3 (mixture of L. casei and L. acidophilus) and three doses: 0, 50 and 100 ml (107 UFC ml-1) was offered mixing to the food. In all cases with 3 repetitions and 3 guinea pigs as experimental unit. A total of, 108 male guinea pigs 15 days old were used. The evaluation period lasted 54 days. The results for feed consumption and feed conversion ratio were not significant (p<0,05). However, live weight, weight gain and carcass percentage were statistically significant and with Tukey’s test for the 50 ml dose. For economic compensation, the cost of food was similar for all treatments and doses. However, numerically, the use of microorganisms favors obtaining guinea pigs with better commercial weights for sale.

Palavras-chave : Lactobacillus casei; Lactobacillus acidophilus; guinea pig; fattening.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )