Utilización de cáscara de cacao (Theobroma cacao) fermentada en la alimentación de cuyes en la etapa de crecimiento

Abstract

In the program of minor species, guinea pig section of the Animal Science Faculty of ESPOCH, two levels of fermented cocoa shell (15 and 30 %), were evaluated, compared to a control treatment in the stage of growing-fattening stage and this purpose 36 day old guinea pigs males with an average weight of 266 g., distributed under a Fully Randomized Design (CRD), with 6 repetitions. For the separation of means used the Tukey test. The results of the bromatological analysis of fermented cocoa shell flour showed a protein content (14.89%), fat (7.34 %), ashes (5.2 %), carbohydrates (35.73 %), fiber (15.22 %), and dry matter of 96.78 %. Regarding the production results the inclusion of 30 % of this raw material with the (T2), reached a final weight (1.10 kg); weight gain (0.83 kg) efficient alimentary conversion of 7.30; a carcass weight of 0.83 kg and performance (75.43 %). The higher profitability favored T2, reaching a cost-benefit ratio of 1.27 which is means for every dollar invested there is a profitability of 27 %. Coming to the conclusion that the use of fermented cocoa shell flour, positively affects the behavior of the guinea pigs. Therefore it is recommended to develop food rations for the growing-fattening stage with the 30 % of fermented cocoa shell flour.