GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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I. GENERAL ASPECTS OF <strong>GUINEA</strong> <strong>PIG</strong> BREEDING The guinea pig (Cavia aperea porcellus) is an animal indigenous to the South American Andes. The breeding in Bolivia is concentrated in the region of Los Valles and High Andean regions. The guinea pig is a producer of meat with a high nutritional value. The guinea pig culture in our country is a complementary activity in the rural production system, which is developed in a way closely related to agriculture. The breeding is oriented for auto consumption, and like food security, it generates additional income for surplus and generates a larger opportunity cost for the working hand since the majority are women and children who do the work. Guinea pig meat is use as an important source of animal protein given that it is a product of excellent quality, high biological value, is high in protein and low in fat compared to other meats. These characteristics make this product very desirable, as you can see in the following table:
Guinea pig consumption is very traditional. It is done usually eaten during festivals, by invitation or between family and friends with a smaller frequency of consumption if restaurants. Guinea pig commercialization is based on important middlemen that get the animals from the farmers or in provincial ferries and later sell them in the city markets. The native guinea pig is predominant in Bolivia. Better known as a guinea pig Creole, which is smaller in size, is resistant to diseases and is very rustic which enables it to adapt to adverse weather conditions. These guinea pigs grow slowly and produce little meat. The majority of production is for auto consumption, thus contributing to nutritional security. 2
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: ecognize and congratulate, on behal
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 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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