La harina de cascarilla de cacao en la alimentación de cuyes.

Abstract

The objective of this bibliographic review was to analyze the productive behavior of guinea pigs, when cocoa husk flour is used in the diet. The information selection criteria to select the articles (Scielo, E-book, DSpace ESPOCH) were based in the year of publication of the results, their methodology and they scientific quality determined by the title, the authors and the abstract. The results showed that the optimal level of inclusion of cocoa husk flour in the diet for guinea pigs was 15% due to a higher final weight, weight gain, food consumption and feed conversion. The best final weight result was 1.22 Kg; weight gain 0.87kg; feed consumption 6.22 kg, and feed conversion 7.30 which are achieved with 15% cocoa husk flour. In the analysis of the physical-chemical characteristics of the cocoa shell, it was observed that the results that best fit the required parameters were for moisture (5.7%), protein (6.30%), fat (4, 08%), ashes (7.8%), fiber (41.06%) and carbohydrates (74.93), which when crushed does not los eits components and comply with the requirements of a by-product to be added to the diet of guinea pigs. It is concluded that the cocoa husk can be used as an ingredient in the feeding of guinea pigs, due to its nutritional quality with significant contributions of protein, dietary fiber and antioxidant compounds.