Evaluación de los diferentes niveles de hidrolizado de levaduras y aminoácidos como promotor de crecimiento en alimentación de cuyes mejorados (Cavia porcellus) en la etapa de crecimiento y engorde en el sector Copueno, cantón Morona, provincia Morona Santiago

Abstract

The aim of this research was to determine the effect of different levels of a hydrolyzed yeast and amino acid promoter, as an additive in the feeding of guinea pigs (Cavia porcellus), in the growth and fattening stage in the canton of Morona, province of Morona Santiago. Forty-eight improved specimens of Peruvian line were used, distributed in 24 males and 24 females, with similar ages at approximately 21 days of age. For the comparison of the hypothesis, a Completely Randomized Block Design (CBA) was applied with four treatments and four replications, T0 (concentrate+forage+0ml promoter in drinking water) Treatment 1 (concentrate+forage+1.50ml promoter in drinking water) Treatment 2 (concentrate+forage+2.00ml promoter in drinking water) Treatment 3 (concentrate+forage+2.50ml promoter in drinking water), conformed by three experimental units. The experimental results indicate that the addition of 2.5 ml of yeast hydrolysate and amino acids does influence the parameters evaluated in guinea pigs (Cavia porcellus), where favorable statistics were established, since the best final weights were 992.50 g, weight gain 642.75 g, higher total feed consumption 7185.58 g, lower feed conversion 7.22, higher weight and corpse yield 692 g and 69.34% respectively.