Effect of three feeding systems on productive performance and on carcass fatty acid profile in Guinea pigs

被引：9

作者：

Genaro H.N. ^{[1
]}

Otto Z.M. ^{[1
]}

Gustavo G.R. ^{[2
]}

Carlos V.P. ^{[1
]}

机构：

[1] Departamento Académico de Nutrición, Universidad Nacional Agraria la Molina, Lima

[2] Departamento Académico de Producción, Facultad de Zootecnia, Universidad Nacional Agraria la Molina, Lima

来源：

Revista de Investigaciones Veterinarias del Peru | 2016年 / 27卷 / 03期

关键词：

Fatty acids; Guinea pig; Omega-3; α-linolenic acid;

D O I：

10.15381/rivep.v27i3.12004

中图分类号：

学科分类号：

摘要：

The study aimed to evaluate the effect of three feeding systems on the productive performance and carcass fatty acid profile in Guinea pigs. Eighteen 21-day old male Guinea pigs were randomly distributed into three groups and housed in galvanized cages. The treatments were: T1, green alfalfa; T2, mixed feeding (concentrate feed + green alfalfa [10% BW]); T3, integral feeding (only concentrate feed). Weight gain, feed intake and feed conversion were measured weekly. On day 28 all animals were slaughtered to assess carcass yield. Total fat was extracted to determine the fatty acid profile by gas chromatography. The productive performance and fatty acid profile of the carcass of experimental animals were significantly influenced by the dietary treatments (p<0.05). T2 y T3 had higher daily gain weight, feed intake, carcass yield and lower feed conversion than T1; however, carcasses had higher content of omega-3 in particular α-linolenic fatty acid and lower content of omega-6, resulting in a lower n-6/n-3 fatty acid ratio and the lowest carcass fat content. It is concluded that alfalfa (Medicago sativa) is a source of n- 3 fatty acids, particularly α-linolenic acid, which can improve fatty acids n-3 content of Guinea pig carcasses.

引用

页码：486 / 494

页数：8

共 20 条

[1]

Official Methods of Analysis of AOAC International, (2005)

[2]

Aybar M., Perfil lipídico sanguíneo de cuyes en crecimiento en el C.E. Pampa del Arco-Ayacucho, Tesis de Médico Veterinario, (2011)

[3]

Betancourt L., Diaz G., Fatty acid profile differences among the muscle tissue of three rodents (hydroahoerus hidrochaeris, cuniculus paca and cavia porcellus) and one lagomorph (oryctolagus cuniculus, J Food Nutr Res, 2, pp. 744-748, (2014)

[4]

Boufaied H., Chouinard P.Y., Tremblay G.F., Petit H.V., Michaud R., Belanger G., Fatty acids in forages. I. Factors affecting concentrations, Can J Anim Sci, 83, pp. 501-511, (2003)

[5]

Burdge G.C., Calder P.C., Conversion of a-linolenic acid to longerchain polyunsaturated fatty acids in human adults, Reprod Nutr Dev, 45, pp. 581-597, (2005)

[6]

Calvache I., Evaluación del contenido de ácidos grasos en la canal de conejos alimentados con morera (Morus alba, Tesis de Ingeniero Zootecnista, (2005)

[7]

Enser M.S., Hallet K., Hewitt B., Fursey G., Wood J.D., Fatty acid content and composition of english beef, lamb and pork retail, Meat Sci, 42, pp. 443-456, (1996)

[8]

Gallagher C.R., Allred J.B., Taking the Fear out of Eating (A Nutritionists' Guide to Sensible Food Choices), (1992)

[9]

Guevara J., Enriquecimiento de la carne de cuy con ácidos grasos omega 3 mediante la suplementación de las dietas con aceite de pescado y semillas de sacha inchi, Tesis Doctoral, (2009)

[10]

Huaman M., En: Manual técnico para la crianza de cuyes en el valle del Mantaro, Huancayo, Perú: Coordinadora Región Centro, (2007)

← 1 2 →