GUINEA PIG MANAGEMENT MANUAL - Benson Institute

• 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 GUINEA PIG 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.
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