摘要：Objective: This study was conducted to assess whether substituting sacha inchi pressed cake for soy pressed cake as a protein source improved the carcass yield and meat quality of guinea pigs. Materials and Methods: Using a completely randomized block design, seventy two 15 day-old guinea pigs were distributed in two blocks (male-female) and three treatments: diet including soy-pressed cake (DS); diet including soy pressed cake and sacha inchi pressed cake (DSSI) and diet including sacha inchi pressed cake (DSI). The animals were distributed into 18 groups of four guinea pigs each. At the end of the 10 week experimental period, we evaluated the carcass yield (CP) and assessed the meat quality as: percentage of protein (PP) and fat (PF), cholesterol content (CC) and organoleptic characteristics of the meat (OCM). Results: Animals fed DSSI had the best CP (p<0.05), whereas the DSSI and DSI groups had the lowest PF and CC (p<0.01). We also observed statistically significant differences between the sexes, particularly for PF and CC. In terms of OCM, meat from the DSSI and DSI groups had improved texture, palatability and fattiness relative to meat from the DS group (p<0.01). Conclusion: Guinea pigs fed a diet containing sacha inchi pressed cake had improved carcass yield . The meat from these animals had lower fat and cholesterol content as well as improved organoleptic characteristics.
