Methods of cooking meat Cavia porcellus

Rodríguez, Lorena Luna; Custardoy, Hermenegildo Román Losada; Contreras, Roxana Sánchez; Zorrilla, José Cortés; Durán, Jorge Eduardo Vieyra; López, Viridiana Alemán; Florentino, René Rodríguez; Romero, Juan Manuel Vargas

doi:10.24275/uam/izt/dcbs/nacameh/2017v11n2/luna

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“…Las variables evaluadas fueron: ganancia de peso (GP), consumo de alimento, conversión alimenticia (CA), rendimiento de carcasa (RC) y calidad organoléptica: apariencia y color evaluadas en fresco, características de olor y sabor evaluadas después de cocción (Lozada Custardoy et al, 2017) usando la escala semiestructurada según la metodología descrita por Sopla-Lápiz et al (2022).…”

Section: Evaluación De Variablesunclassified

Efecto de la porquinaza sobre los parámetros productivos y calidad de carcasa de cuyes (Cavia porcellusL.) en la etapa de crecimiento –acabado

Villacrez Arce,

MURGA VALDERRAMA,

BERNAL

et al. 2023

Manglar

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The objective of the research was to evaluate the effect of swine manure(SM) on productive parameters, carcass quality and organoleptic aspects in guinea pigs (Cavia porcellusL.) in the growth-fattening stage. Thirty weaned male guinea pigs (21 days old) were used and were distributed in five treatments (0%, 5%, 10%, 15% and 20% SM) during an evaluation period of 56 days. Individual live weight and feed consumption were recorded weekly. The evaluation variables were weight gain, feed conversion (FC), carcass yield and sensory evaluation. No significant differences were reported between treatments in weight gain, feed consumption, CA, carcass yield or in the evaluation of the sensory organoleptic aspect of guinea pig carcasses (p >0,05). Correctly treated PScan be used as an input for feeding rearing guinea pigs (21-77 days) up to 20%, without altering production parameters such as feed consumption, weight gain, feed conversionand carcass yield, or sensory organoleptic aspect such as appearance, color and flavor.

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Section: Evaluación De Variablesunclassified