GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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Figure 28: Blood draining from guinea pig • Put the guinea pig into hot water (80° C - 90°C) before boiling, for 20 seconds to make it easier to take the hair off, which comes off easily • Take the guinea pig out of the water and pull of hair mmediately • Once the hair is taken off, wash and cut the guinea pig from the anus to the neck without cutting the intestines or the gall bladder so that the meat does not have a bad flavor. • Once the guinea pig is open, proceed to cut the entrails from the trachea down Figure 29: Cut and extraction of entrails • The channel (meat without entrails) is then washed and then, according to the preference of the consumer, the head and feet can be cut off for a better appearance 47
• The meat is put into a plastic bag so that it does not dry out. It is then frozen until it is given to the consumer Figure 30: Channel for consumption The flavor and quality of the meat depends on other factors of the feeding system, method of sacrifice, and posterior manipulation of the meat. More than 65 % of the meat is edible, which includes the skin, head, heart, lungs, kidneys, and liver. The improved guinea pigs overcome “carcasa” supply for mixed and Creole breeds. The feeding system is another factor that influences the “carcasa” supply. When the guinea pigs are fed concentrated rations, higher supplies of “carcasa” are seen as a consequence of a larger muscular formation, and also has a smaller gastrointestinal content. Castration improves the quality of the “carcasa” because of the calmness of the castrated animals, given that they are not aggressive and they do not produce lesions. CONSUMPTION OF <strong>GUINEA</strong> <strong>PIG</strong> MEAT Guinea pigs for consumption: • Weigh an average of 600g and are approximately 2 months old. They are usually prepared for meals like ch’anqa or fried guinea pig and are normally eaten whole. • Discarded guinea pigs (reproducers that have completed their reproductive phase), weighing more than 800g, are good for meals like lambreado and baked guinea pig. 48
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 and 52: PROJECTION OF ANNUAL INCOME (Bs.) D
Page 53: It is recommended to strengthen the
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
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GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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