Incorporación de chía (Salvia hispánica) en la dieta tradicional del cuy (Cavia porcellus) y su influencia sobre los parámetros productivos y características organolépticas de la carne

Abstract

Guinea pig meat has several characteristics that are beneficial to human health: low in fat (less than 15%), high in protein (higher than 14%), source of vitamin B12, low in cholesterol and sodium. Currently, functional foods are used, one of them is chia known for its high content of antioxidants, in addition to providing high levels of dietary fiber. The research was conducted at the Irquis farm, belonging to the University of Cuenca, where the incorporation of chia seed to the superfood commonly used by producers in the area was evaluated (T1 control Alfalfa + supplement; T2 alfalfa + supplement + chia 10%; T3 alfalfa + supplement + chia 15%; T4 alfalfa + supplement + chia 20%), using 80 mongrel guinea pigs in fattening age in which productive parameters and organoleptic characteristics of the meat were determined. The addition of 15% chia seed (T2) presented important differences, reaching an accumulated and carcass weight of 1298.6g ± 31.50 and 864.6g ± 21.35 respectively, and a feed conversion of 4.40. The amount of intra-abdominal fat presented an inverse relationship, the greater the addition of chia seed the lower the amount of fat; also presenting a change in the organoleptic characteristics of the meat. It is considered that the addition of 15% of chia seed to the overfeeding of fattening guinea pigs is convenient to reach adequate weights for the market in the expected time with an important economic benefit.