Production of Innocuous Guinea Pig Meat with Native Probiotic Enriched with Omega 3 Fatty Acids

Quality Parameters

• Chromatographic analysis of fatty acids
• Physical and chemical analysis
• Sensory evaluation

Productive Parameters

• Food Consumption
• Weight gain and weight gain
• Food conversion
• Housing performance
• Mortality and morbidity

Chromatographic Analysis of Guinea Pig Meat

Table 1 shows the content of omega-3 fatty acids (AG) expressed as percentage and mg / 100g of meat fat. It is observed that the meat of guinea pigs fed with the 1% fish oil diet contains 0.28% of omega-3 fatty acids (0.18% of DHA and 0.1% of EPA) and the meat of guinea pigs fed the diet 2% of fish oil recorded a value of 0.65% AG omega-3 (0.47% of DHA and 0.18% of EPA). In absolute terms, the values 0.28% and 0.65% of omega-3 AG corresponded to 30.67 and 73 mg of (EPA + DHA) / 100 g of meat, respectively. The omega - 3 content of guinea pig meat fed the diet containing 2% of fish oil was 40% higher than the diet supplemented with 1% fish oil. These results confirm the omega - 3 (EPA and DHA) present in guinea pig meat, come from fish oil since the meat of guinea pigs that consumed the control diet did not present such fatty acid. Guevara (2009) found 280 mg omega-3 / 100g of guinea pig meat, which were fed with diets of 1% fish oil, this value is higher than 30.67 mg omega-3 / 100g meat found in this investigation [1]. The age of guinea pigs in the present study was lower than those reported by Guevara, which has been able to influence the fatty acid fixation and accumulation of fat in animals. On the other hand, the values of 30.67 mg and 73 mg of (EPA + DHA) / 100 g of meat found in the present study are lower than those reported by Rojas (2002) 60 and 57 mg AG omega-3 / 100g meat of guinea pigs that were fed diets of 1% fish oil + 5% fish meal and with only 1% fish oil, respectively [2]. This difference in the amount of fatty acids fixed in guinea pig meat is also related to the average age of guinea pigs used in both investigations; what we can corroborate is the increase of fatty acids in the meat when the percentages of fish oil in the diets are increased.

Saturated and Unsaturated Fatty Acids in Guinea Pig Meat

Table 2 shows the percentage values of saturated, monounsaturated and polyunsaturated fatty acids in guinea pig meat. The results show that the guinea pigs that received the control diet had the highest level of polyunsaturated fatty acids (46.57%), unlike those fed the diet supplemented with 1% fish oil (44.96%). However, the results of monounsaturated (25.12%) and saturated fatty acids (29.19%) of guinea pigs fed 1% of fish oil, are higher than those of the control diet. The meat of guinea pig that received the diet with 2% of fish oil has the lowest level of polyunsaturated fatty acids (43.28%) and the highest level of monounsaturated acids (25.76%) and saturated fatty acids (30.46%).

Source: ITP Table 1: Profile of omega-3 fatty acids in guinea pig meat.

*These values correspond to the average of three samples per treatment. Source: ITP Table 2: Fatty acids in guinea pig meat (*). These results are similar to those published by Antúnez de Mayolo (1999), who found in guinea pigs more polyunsaturated fatty acids (38.79); followed by saturated fatty acids (34.56) and finally monounsaturated fatty acids (22.46 mg / 100 g fat). Similar results to those published by Guevara (2009). Even though this author used guinea pigs in his experiment and only with 1% fish oil plus sacha inchi (Plukenetia volubilis) [3, 4].

highest percentages of dry matter and the lowest percentages of humidity. Noting the combination of fish oil and native probiotic as part of the food ration favors the percentages of proximal physical analysis of the guinea pig meat. The results of the proximal chemical analysis of the guinea pig of the different treatments are shown in Table 6, it can be seen that the best percentages of proteins and ethereal extract, as well as ashes and non-nitrogenous extract, presented guinea pigs that were fed with 2% crude fish oil in their diets unlike those that were supplied with 1% fish oil and without fish oil. Regarding the native probiotic follows the same trend as the fish oil, better percentages with the supply of 1.5 and 3 ml of native probiotic. This shows that the nutritional values of increasing fish oil in the guinea pigs diet gives a favorable benefit to the consumer.

Proximal Analysis of Guinea Pig Meat

In Table 3, the results of the proximal physical analysis of guinea pig meat are presented, according to the evaluated parameters, it is observed the meat of the guinea pigs that received the highest percentage of fish oil (1 and 2%) presented the highest percentages of dry matter, as well as the meat of the guinea pigs that received 1.5 and 3 ml of native probiotic presented the

froze the meat at -20 ºC without using any additives for conservation, and also used a pre-cooking time of 3

minutes, unlike Valencia (2007), who used ascorbic acid and sodium chloride, used 15 minutes of cooking and a storage temperature of 4°C; however, similar results are presented when the quality of guinea pig meat is not altered [5].

Sensory Evaluation

The information on the sensorial analysis is shown in Table 4. The taster panelists, who were familiar with guinea pig meat, gave as a consensus that all samples of guinea pig meat were of very good texture, juiciness and flavor. This demonstrates that the use of 1% and 2% fish oil in guinea pig diets does not affect the organoleptic characteristics of guinea pig meat. When performing the scalar difference of the results, referring to the preference for the meat of guinea pigs of the different treatments, it was observed that there are no significant differences between the samples on the preferences of the guinea pig meat that received the different experimental diets (treatments). Regarding the color, odor, taste and juiciness of guinea pig meat of the various treatments, statistical analyses were also not found significant differences between treatments.

Table 4: Taste of guinea pig meat from different treatments. These results agree with Guevara (2009), who used 1% of fish oil and 4% of sacha inchi seed (Plukenetia volubilis), the results are similar even though in the present investigation we used 2% of fish oil [4]. Results that were different from those published by Hulan and Ackman (1990), who found fishy taste in the

meat of consuming animals, are due to the fact that these authors did not balance the inputs used in the food ration, probably used high percentages of oil and fish meal in their diet [6].

Food Consumption, Weight and Weight Gain, Feed Conversion and Carcass Yield

Table 5 shows the results of the production parameters of guinea pigs supplemented with fish oil and native probiotic, where it is observed that the consumption of the total average feed referring to the diet with 2% of raw fish oil it was found to be high compared to other dietary regimes; the control diet and diet with 1% raw fish oil which had slightly similar values. It was determined that the guinea pigs fed the diet 2% crude fish oil achieved greater weight at the end of the experiment and greater weight gain with respect to other dietary regimes. On the other hand, the weight gains achieved in this research are comparable to those obtained in the commercial farms of guinea pigs. The feed conversion of guinea pigs receiving 2% fish oil in their diets was slightly lower than those receiving 1% fish oil and the control diet. A higher carcass yield was observed in guinea pigs fed the diet with 1% and 2% raw fish oil, followed by those receiving the control diet. Noting that with the native probiotic supplement was observed in the guinea pigs a trend similar to the productive behavior that with fish oil. Statistical analysis showed that all productive parameters analyzed did not present statistical difference between treatments and when the Duncan test was performed, no statistical difference was found either. However there is a numerical difference in favor of guinea pigs that received fish oil and native probiotic.

The same letters in columns indicate there is no statistical difference (p˃0.05) Table 5: Evaluation of the production parameters of guinea pigs supplemented with fish oil and native probiotic.

Guevara (2015) found feed conversion values between 3.47 and 3.73. Cerna (1997) found it between 3.03 and 3.26 and Rivas (1995) found it between 3.81 and 4.12, these values are higher than those reported in the present investigation, indicating that there is a productive, efficient and affordable behavior to what is achieved in the commercial farms of guinea pigs with the advantage that the meat of guinea pig contains omega-3 AG benefit of consumer health. This productive parameter with reference to the diet with 1% of raw fish oil being the value obtained of 69.8% that turned out to have a greater percentage compared with that registered by Guevara (2015) of 69.45% of carcass yield [7].