Making Nutritional Blocks Based on Scirpus rigidus (Totorilla) Flour for the Feeding and Fattening of Guinea Pigs

Abstract

Abstract The present study was carried out in the Guano Canton, San José de Chocón community. The objective was to evaluate the productive behavior of guinea pigs when totorilla flour (Scirpus rigidus) is used in their daily feeding. A randomized design was used in a two-factor combinatorial arrangement, for Factor A (flour levels) and Factor B (sex), with four treatments and four repetitions of each versus a control treatment. The treatments were: T0 (0%), T1 (5%), T2 (10%), T3 (15%), and T4 (20%). The evaluation period was 75 days, with an initial weight of 0.41 kg (21 days old). No significant difference was found (p < 0.05) for the final weights (PF), weight gain (GP), total food consumption (CTA), or feed conversion (CA). However, significant differences were found in the weight of the carcass (PC) (p ≤ 0.01); the highest weight was observed in T2 (10% of totorilla flour) with 0.80 kg ± 0.02, and in T0; T3 presented lower results. Significant differences were also found for performance of the carcass (RC) (p ≤ 0.01); the higher values were observed in the T4 and T1 treatments with 77.63% and 74.63%, respectively; a lower value was observed in T3 with 63.82%. In terms of the sex factor variable, male animals presented better results than female ones. 20% totorilla flour corresponded to USD 1.32 profitability. Based on the results, we can conclude that adding totorilla flour to guinea pig feed does not affect their productive behavior and increases the quality of the livestock. For cuyicultural production, the implementation of totorilla flour in guinea pig feed provides a new food alternative and lowers costs.

Keywords

• technology and agricultural sciences, animal science, totorilla, scirpus rigidus, totorilla flour, feeding in guinea pigs, nutritional block.