GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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Ingredients: • Guinea pigs weighing more than 800g • Oil • Garlic and salt as desired • Potatoes • Salad (lettuce, tomato, onion, “locoto”) Preparation: Figure 33: Fried guinea pig Prepare the guinea pigs with salt and ground garlic. Prepare two pots, the first at low temperature, and the second at a high temperature. Fry the guinea pig at a low temperature for 5 minutes until the meat starts to show juices. Then fry the guinea pig at a high temperature. This creates a crunchy layer on the outside, with soft meat on the inside. Serve with potatoes and salad. BAKED <strong>GUINEA</strong> <strong>PIG</strong> This is not a common form of preparation, rather a specialty that is prepared on special occasions. Ingredients: • Whole guinea pigs weighing more than 800g • Green chili pepper 51
• Oil • Pepper, salt and garlic as desired • Potatoes, goose, and sweet potatoes • Salad (lettuce, tomato, “locoto,” onion) Preparation: Washed and dried with a cloth, season inside and outside with salt. Ground chili pepper, garlic and pepper as desired. It is then put inside the oven on a tray. On another tray, prepare the potatoes, sweet potatoes and goose. Serve with Potatoes, sweet potatoes, goose, and salad. 52
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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 and 54: It is recommended to strengthen the
Page 55 and 56: • The meat is put into a plastic
Page 57: Ingredients: Figure 32: Plate of Gu
Page 61: improve the quality of life of peop
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GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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