Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru

Lactic acid microorganisms have a beneficial effect on the fattening of guinea pigs by improving the degradation of organic matter and preventing salmonellosis. The objective was to evaluate the lactic acid and yeast microorganisms as a supplement in the rations for the fattening of guinea pigs (Cav...

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Autores principales: Andía, V. A., Quijano, V. P., Peña, G. R.
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional del Nordeste 2022
Materias:
Lactobacillus acidophilus
Lactobacillus casei
Levaduras
Engorde
Cavia porcellus
Yeast
Fattening
Acceso en línea:https://revistas.unne.edu.ar/index.php/vet/article/view/6172
Aporte de:
Revistas UNNE - Universidad Nacional del Noroeste (UNNE) de Universidad Nacional del Nordeste
id I48-R154-article-6172
record_format ojs
spelling I48-R154-article-61722023-06-21T12:22:04Z Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru Microrganismos acido lácticos y levaduras como suplemento en las raciones para el engorde de cuyes (Cavia porcellus) Ayacucho, Perú Andía, V. A. Quijano, V. P. Peña, G. R. Lactobacillus acidophilus Lactobacillus casei Levaduras Engorde Cavia porcellus Lactobacillus acidophilus Lactobacillus casei Yeast Fattening Cavia porcellus Lactic acid microorganisms have a beneficial effect on the fattening of guinea pigs by improving the degradation of organic matter and preventing salmonellosis. The objective was to evaluate the lactic acid and yeast microorganisms as a supplement in the rations for the fattening of guinea pigs (Cavia porcellus) in Ayacucho. The bacteria were activated in lactose broth at 37°C for 48 hours in anaerobiosis, through consecutive dilutions, they were seeded on Rogosa sharpe agar and incubated at 37°C for 24 to 48 hours to count the number of live cells/ml. We used 20 weaned male kits with homogeneous size and weight. There were 5 treatments supplementing with lactic acid bacteria to the balanced food: T1 (Lactobacillus acidophilus), T2 (Lactobacillus casei), T3 (Lactobacillus acidophilus and Lactobacillus casei) and T5 (control) was provided at free discretion and alfalfa at 10% of their live weight plus water. It was proposed under the completely randomized design with 5 treatments, 2 repetitions and 2 guinea pigs as an experimental unit. The results shown for live weight and weight gain were not significant (p<0.05) and for feed consumption and feed conversion were significant and by the Tukey test it was found that the treatments with the combination T3 Lactobacillus acidophilus + Lactobacillus casei and T2 Lactobacillus casei were better, achieving commercial weight for the market in eight weeks of treatment, as well as better carcass yields, with this it can be intuited that microorganisms positively influence the development of guinea pigs. Los microorganismos ácido lácticos poseen un efecto benéfico en el engorde de los cuyes, al mejorar la degradación de la materia orgánica y prevenir la salmonelosis. El objetivo fue evaluar los microrganismos acido lácticos y levaduras como suplemento en las raciones para el engorde de cuyes (Cavia porcellus) en Ayacucho. Se activaron las bacterias en caldo lactosado a 37°C por 48 horas en anaerobiosis, a través de diluciones consecutivas se sembró en agar Rogosa sharpe incubándose a 37°C por 24 a 48 horas para recuento del número de células vivas/ml. Se utilizaron 20 gazapos machos destetados con tamaño y peso homogéneos. Se tuvo 5 tratamientos suplementando con bacterias ácido lácticas al alimento balanceado: T1 (Lactobacillus acidophilus), T2 (Lactobacillus casei), T3 (Lactobacillus acidophilus y Lactobacillus casei) y T5 (testigo), brindándose a libre discreción y alfalfa al 10% de su peso vivo más agua. Como unidad experimental se planteó bajo el diseño completamente randomizado con 5 tratamientos, 2 repeticiones y 2 cuyes. Los resultados mostraron que para el peso vivo y la ganancia de peso resultaron no significativos (p<0.05) y para el consumo de alimento y la conversión alimenticia fueron significativas. Por la prueba de Tukey resultó que los tratamientos con la combinación T3 Lactobacillus acidophilus + Lactobacillus casei y T2 Lactobacillus casei fueron mejores lográndose peso comercial para el mercado en ocho semanas de tratamiento, además mejores rendimientos de carcasa. Con ello se puede intuir que los microorganismos influyen positivamente en el desarrollo de los cuyes. Universidad Nacional del Nordeste 2022-12-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unne.edu.ar/index.php/vet/article/view/6172 10.30972/vet.3326172 Revista Veterinaria; Vol. 33 Núm. 2 (2022); 123-129 1669-6840 1668-4834 spa https://revistas.unne.edu.ar/index.php/vet/article/view/6172/5843 Derechos de autor 2022 Revista Veterinaria
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-154
container_title_str Revistas UNNE - Universidad Nacional del Noroeste (UNNE)
language Español
format Artículo revista
topic Lactobacillus acidophilus
Lactobacillus casei
Levaduras
Engorde
Cavia porcellus
Lactobacillus acidophilus
Lactobacillus casei
Yeast
Fattening
Cavia porcellus
spellingShingle Lactobacillus acidophilus
Lactobacillus casei
Levaduras
Engorde
Cavia porcellus
Lactobacillus acidophilus
Lactobacillus casei
Yeast
Fattening
Cavia porcellus
Andía, V. A.
Quijano, V. P.
Peña, G. R.
Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
topic_facet Lactobacillus acidophilus
Lactobacillus casei
Levaduras
Engorde
Cavia porcellus
Lactobacillus acidophilus
Lactobacillus casei
Yeast
Fattening
Cavia porcellus
author Andía, V. A.
Quijano, V. P.
Peña, G. R.
author_facet Andía, V. A.
Quijano, V. P.
Peña, G. R.
author_sort Andía, V. A.
title Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
title_short Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
title_full Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
title_fullStr Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
title_full_unstemmed Lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (Cavia porcellus) Ayacucho, Peru
title_sort lactic acid microorganisms and yeasts as a supplement in fattening rations for cuyes (cavia porcellus) ayacucho, peru
description Lactic acid microorganisms have a beneficial effect on the fattening of guinea pigs by improving the degradation of organic matter and preventing salmonellosis. The objective was to evaluate the lactic acid and yeast microorganisms as a supplement in the rations for the fattening of guinea pigs (Cavia porcellus) in Ayacucho. The bacteria were activated in lactose broth at 37°C for 48 hours in anaerobiosis, through consecutive dilutions, they were seeded on Rogosa sharpe agar and incubated at 37°C for 24 to 48 hours to count the number of live cells/ml. We used 20 weaned male kits with homogeneous size and weight. There were 5 treatments supplementing with lactic acid bacteria to the balanced food: T1 (Lactobacillus acidophilus), T2 (Lactobacillus casei), T3 (Lactobacillus acidophilus and Lactobacillus casei) and T5 (control) was provided at free discretion and alfalfa at 10% of their live weight plus water. It was proposed under the completely randomized design with 5 treatments, 2 repetitions and 2 guinea pigs as an experimental unit. The results shown for live weight and weight gain were not significant (p<0.05) and for feed consumption and feed conversion were significant and by the Tukey test it was found that the treatments with the combination T3 Lactobacillus acidophilus + Lactobacillus casei and T2 Lactobacillus casei were better, achieving commercial weight for the market in eight weeks of treatment, as well as better carcass yields, with this it can be intuited that microorganisms positively influence the development of guinea pigs.
publisher Universidad Nacional del Nordeste
publishDate 2022
url https://revistas.unne.edu.ar/index.php/vet/article/view/6172
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first_indexed 2023-03-18T23:06:56Z
last_indexed 2024-08-21T22:35:42Z
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