Evaluación de la harina de cabezas de camarón y su efecto en la contratación de cuyes durante la etapa de crecimiento - engorde

Abstract

In the Academic Research and Minor Species Animal of the Faculty of Sciences ESPOCH unit, the effect of using different levels of shrimp heads flour (5, 10, 15%) in the feeding of guinea pigs was evaluated, 80 guinea pigs using 15 days old. They worked under a completely randomized design (CRD), in combinatorial arrangement of two factors, with five replicates per treatment, the size of the experimental unit was two animals per pool. Best results are obtained by including 10 to 15% flour shrimp heads, reaching the end of 1.04 and 1.02 kg respectively weights; FCR of 6.87 and 6.99; carcass weight to 0.80 and 0.79 kg. In the analysis of the interaction; The carcass weight and carcass yield showed significant differences (P <0.05) in favor of the females treated with 5% of shrimp heads flour. Determining that the flour supplied shrimp heads were unaffected in their biological behavior. The higher performance was achieved by including 15% of shrimp heads flour, reaching a benefit / cost 1.34; This represents that for every dollar invested there is a return of 0.34 cents. As such the use of 15% of shrimp heads flour at reducing production costs and achieved higher profitability in the supply of guinea pigs during the growth stage – fattening it is recommended.