Evaluación del efecto de diferentes niveles de suero de leche adicionados al agua de bebida en la alimentación de Cavia porcellus machos en la fase de crecimiento y engorde

Abstract

On the integral farm "El Paraíso" located in Sucúa County evaluated the effect of different levels of whey added to drinking water in the feeding of cavia porcellus males in the growth and fattening phase. In the research used 60 creole guinea pigs of 15 days of age, distributed in 4 treatments with 4 repetitions and a control treatment by applying a completely randomized design. The results indicated that for the final weight and weight gain registered the highest values with the substitution of 80% of whey with values of 1219, 42g and 981, 75 respectively; as well as the lowest feed conversion (3, 11). The variable consumption of whey reported the highest results which corresponded to 4885, 33g adding higher levels of it (80%), due to there is a greater protein intake to the animal diet without affecting the palatability and digestibility of commercial concentrate. The productive variables of weight and after obtaining the meat registered the highest results when using in the diet higher levels of whey that is 80%, being the results 1020, 5g and 88, 01%. The use of 80% of whey allowed to achieve a greater profitability since the cost- benefit ratio was 1, 29. It means that for every dollar invested obtained a profit of 0.29 cents; demonstrating when entering in this type of substitutions it is possible to get more profits. Keywords: WHEY, CREOLE GUINEA PIGS, GROWTH AND FATTENING