Achievements obtained in the genetic improvement of guinea pig (Cavia porcellus) INIA experiences

Abstract

The development of guinea pig breeding in Peru begins in the mid-1960s, where three institutions began the study of this species almost parallel. On the Central Coast at the Experimental Station La Molina now INIA, at the National Agrarian University La Molina and at the National University of the Center. In all cases, evaluations were made in order to characterize the species under different management conditions and the ecotype of animals sampled. In 1970, a genetic improvement program began which has paid off with the formation of high production lines. The Cajamarca, Junín and Lima Stations were strengthened and feeding studies were carried out to see the behavior of guinea pigs when faced with mixed feeding. The genetic quality of guinea pigs at that time did not allow us to visualize the efficiency of the use of a balanced feed, only in the time when the animals are precocious and efficient feed converters has supplemented feeding been justified. Its earliness and efficiency in converting food make guinea pigs a meat-producing species. Post-production studies have been carried out to evaluate the carcass yields of the lines, the way the meat is offered to the market, losses due to refrigeration and preservation by freezing. In all cases, the male progeny have reached 1 kg at 8 weeks of age. This confirms that the animals maintain their productive capacity. In many cases, the lack of growth of Peruvian offspring on farms is due to the environment, considering that the quality of the ration they receive is what determines that the animals externalize their capacity for rapid growth. Peru is a demanding breed in terms of food.