GUINEA PIG MANAGEMENT MANUAL - Benson Institute

More documents

Recommendations

Info

COMPOSITION OF FOODS USED FOR <strong>GUINEA</strong> <strong>PIG</strong>S Food MS (%) Digestible Energy P (%) FC (%) Ca (%) P (%) Alfalfa 24 620 4.9 10.5 0.45 0.06 Oats 90 2600 11.5 32.0 Alfalfa flour 92 2309 17.9 24.1 1.70 0.23 Grain corn 89 3790 9.3 2.0 0.03 0.31 Corn husk 90 2210 3.2 36.2 0.12 0.04 Sorghum 89 3330 10.7 2.2 0.04 0.29 Barley 89 3330 12.4 5.6 0.04 0.33 Oats 89 2950 12.4 10.6 0.06 0.33 Wheat alfalfa 89 2996 14.8 10.3 0.11 0.33 Soy 89 2474 46.1 2.2 0.04 0.62 Sunflower 93 2551 46.3 11.0 0.38 1.05 Cotton cake 90 3090 40.7 12.6 0.17 1.09 Bone 96 - - - 24.0 12.1 “Conchilla” 96 - - - 26.0 - Source: Nutritional Requirements of Rabbits, 1991. FEEDING SYSTEMS The feeding systems for the guinea pigs are established according to the availability of food and the costs of these foods have throughout the year. Three systems can be implemented depending on the type of breeding (family, family-commercial, commercial), and the availability of food, which are described in the following text. 1. FORAGE BASED DIET Forage based food consists of having forage as the only form of food. It is highly influenced by the weather seasons and forage production. In this case, forage is a main source of nutrients and assures adequate intake of Vitamin C. Nonetheless, it is important to note that a diet based on forage does not produce the best results with the animals. It is enough in terms of quantity, but does not fulfill the nutritional requirements. 25
FIGURE 20: Alfalfa The guinea pig consumes 30% of its live weight in green forage, and eats almost any type of forage. Alfalfa is the best type of forage that you can feed guinea pigs, but since it is not available in all parts of the country, you can also use other types of forages. The following is a list of some of the forages that can be given to guinea pigs. • Alfalfa • Tares • Croup • Forage corn • Oats • Barley • “Triticale” • Rye grass • Elephant grass • Harvest leftovers (bean leaves, cabbage, oat straw, barley straw, corn husk, etc.) • Kitchen crumbs: vegetable leaves 26
Page 1 and 2: GUINEA PIG MANAGEMENT MANUAL Elabor
Page 3 and 4: PRESENTATION PROLOGUE TO THE FIRST
Page 5 and 6: of nutrition and feeding; the sixth
Page 7 and 8: ecognize and congratulate, on behal
Page 9 and 10: Guinea pig consumption is very trad
Page 11 and 12: Figure 3: Reproducing guinea pig fr
Page 13 and 14: Another unpleasant aspect is that t
Page 15 and 16: The animals live in protected areas
Page 17 and 18: currents. In warmer and temperate c
Page 19 and 20: ADVANTAGES: • Facilitates managem
Page 21 and 22: IV. BREEDING MANAGEMENT Certain pro
Page 23 and 24: One should pick up a pregnant guine
Page 25 and 26: The guinea pigs are not as dependen
Page 27 and 28: The largest males of the group shou
Page 29 and 30: Record of breeding stage: Weaning d
Page 31: Vitamins activate bodily functions
Page 35 and 36: Therefore, forage assures an adequa
Page 37 and 38: CONTAMINATED FORAGE Contamination o
Page 39 and 40: Treatment If the disease appears in
Page 41 and 42: • Do not let in dogs, cats, or ra
Page 43 and 44: Prevention The corrals should be cl
Page 45 and 46: is produced by the fungi makes the
Page 47 and 48: • Disinfection of corrals, clean
Page 49 and 50: Reproduction system: Continual pair
Page 51 and 52: PROJECTION OF ANNUAL INCOME (Bs.) D
Page 53 and 54: It is recommended to strengthen the
Page 55 and 56: • The meat is put into a plastic
Page 57 and 58: Ingredients: Figure 32: Plate of Gu
Page 59 and 60: • Oil • Pepper, salt and garlic
Page 61: improve the quality of life of peop

GUINEA PIG MANAGEMENT MANUAL - Benson Institute

Create successful ePaper yourself

Delete template?

Save as template?