GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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Breeding of guinea pigs is a complementary and/or secondary activity for the rural family. Its volume of production and actual market, apart from the objectives of breeding, are not oriented towards market, which harms the process of commercialization. With respect to the characteristics of the consumer, the guinea pig is food that is eaten occasionally and traditionally, which does not permit classifying it into a permanent demand group. There are also clear differences in the percentage of consumers according to the zone of reference. The main reasons for which a large portion of the population does not consume guinea pigs are: the prejudices of the association of this animal with rats, and the tradition of family consumption. The main factors that favor its consumption are the flavor and characteristics of the meat. The flow of guinea pig storage is decentralized, where the ability or experience of the rescuer or the intermediary is prevalent, more so than a function specialization for the market requirements. Guinea pig meat is one of the most expensive on the market which is why it is consumed on special occasions. The main factors for its price fluctuation are: the availability of forage, scarcity during some months influence the number of animals offered in markets and the lack of norms of quality and size that permit the setting of price scales in the market. 45
It is recommended to strengthen the family-commercial breeding system, forming communal associations among producers that obtain better bargaining conditions in the market. This way, there will be better quality animals and more stable and formal offers. This generates at the same time a stable production that develops and uses all of the effective capacity and potential of the market. TECHNIQUES FOR KNOCKING OUT <strong>GUINEA</strong> <strong>PIG</strong>S Guinea pigs should fast for at least 15 hours before being knocked out. The following steps should be followed: • They should be placed in a calm place so they are not nervous, since the stress presents difficulty • The best way to knock out a guinea pig is by bewilderment, which consists in hitting the animal at the base of the head (neck) and immediately proceed to cut the jugular (by the neck) Figure 27: Bewilderment by hitting • Hang the animal by its feet to drain the blood to get an excellent appearance of white meat 46
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 and 32: Vitamins activate bodily functions
Page 33 and 34: FIGURE 20: Alfalfa The guinea pig c
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: PROJECTION OF ANNUAL INCOME (Bs.) D
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

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