ISSN: 2578-4803
Production of Innocuous Guinea Pig Meat with Native Probiotic Enriched with Omega 3 Fatty Acids
Authors:
Guevara J1*, Carcelén F2, Bezada S2, Núñez O1, Pachas J3 Vergaray Ry3
The aim of this paper was producing innocuous meat of guinea pig enriched with omega-3 fatty acids by supplementing diets with fish oil and native probiotic in order to replace growth-promoting antibiotics. We used 180 weaned guinea pigs, they were 14 days old on average and were distributed in 9 different treatments. A Factorial Design 3x3 was used, with 10 replicates and 2 animals per each replicate. The results were assessed with the statistical package INFOSTAT. The meat of guinea pigs fed with 1% fish oil diet contained 0.28% of omega - 3 fatty acids (0.18% of DHA and 0.1% of EPA) and the meat of guinea pigs fed with 2% diet fish oil recorded a value of 0.65% AG omega-3 (0.47% of DHA and 0.18% of EPA). The results of monounsaturated fatty acids (25.12%) and saturated (29.19%) of guinea pigs fed 1% of fish oil, were higher than those of the control diet. The meat of the guinea pigs that received the highest percentage of fish oil (1% and 2%) and 1.5 and 3 ml of native probiotic had the highest percentages of dry matter and the lowest percentages of moisture. The best percentages of protein and ethereal extract, as well as ash and non-nitrogenous extract presented the guinea pigs that were fed with 2% of fish oil and 3 ml of native probiotic. The meat of the guinea pigs supplemented with 1% and 2% of fish oil and 1.5 and 3 ml of native probiotic do not show any organoleptic differences with those of the control diet, which ensures consumer acceptability. The best productive parameters were achieved in guinea pigs that were supplemented with 2% fish oil and 3 ml native probiotic, with no statistically significant difference.
Keywords:
Guinea Pig (Cavia porcellus); Innocuous Meat; Native Probiotic; Fatty Acids; Omega 3
