Effect of diets with alfalfa, chilca, and dill on the performance, physicochemical, and sensory quality of meat in native guinea pigs: Guinea pig nutrition and meat quality

Andrés Paredes-Moya; Ivette Larrea; Andrea Maliza; Alberto Bustillos; Diana  Avilés-Esquivel

doi:10.62310/liab.v5i1.266

Authors

Andrés Paredes-Moya Grupo de Investigación de Salud Animal, Carrera de Medicina Veterinaria of the Universidad Técnica de Ambato, Ecuador https://orcid.org/0009-0001-5641-3686
Ivette Larrea Grupo de Investigación de Salud Animal, Carrera de Medicina Veterinaria of the Universidad Técnica de Ambato, Ecuador
Andrea Maliza Grupo de Investigación de Salud Animal, Carrera de Medicina Veterinaria of the Universidad Técnica de Ambato, Ecuador
Alberto Bustillos Grupo de Investigación de Salud Animal, Carrera de Medicina Veterinaria of the Universidad Técnica de Ambato, Ecuador; Instituto de Biología Molecular de Barcelona, CSIC, Barcelona, Spain https://orcid.org/0000-0002-4409-8113
Diana Avilés-Esquivel Grupo de Investigación de Salud Animal, Carrera de Medicina Veterinaria of the Universidad Técnica de Ambato, Ecuador https://orcid.org/0000-0002-4319-6053

DOI:

https://doi.org/10.62310/liab.v5i1.266

Keywords:

Cavia porcellus, Alternative forages, Baccharis latifolia (chilca), Anethum graveolens (dill), Carcass traits, Meat quality

Abstract

This study evaluated the effect of diets based on alfalfa (Medicago sativa), chilca (Baccharis latifolia), and dill (Anethum graveolens) on carcass yield, physicochemical characteristics, fatty acid profile, and sensory acceptance of meat from female native guinea pigs (Cavia porcellus). A total of 72 animals were distributed into three treatments (n = 24 each) over a 90-day period, corresponding to diets based on alfalfa (control), chilca, and dill. Live weight, hot and cold carcass weight, proximate composition, pH, color, water-holding capacity, cooking losses, and lipid profile (by GC-FID) were evaluated. A semi-trained panel (n = 30) assessed sensory attributes of meat (flavor, juiciness, tenderness, and overall acceptability). Data were analyzed using ANOVA, non- parametric tests, and equivalence testing (TOST; equivalence margin ±0.5 points). Results showed that carcass yield and proximate composition remained within commercial ranges across all diets. Dill significantly increased the proportion of PUFA and n-3 fatty acids, improved water-holding capacity, and enhanced some sensory attributes, while chilca maintained performance comparable to alfalfa. Equivalence tests confirmed that chilca was sensorially equivalent to alfalfa, and dill was equivalent in most attributes except flavor. These findings demonstrate that both chilca and dill are viable and nutritionally balanced alternatives to alfalfa, supporting sustainable guinea pig production. Moreover, the use of chilca and dill could contribute to improving food self- sufficiency at different times of the year when alfalfa is scarce, reducing production costs and strengthening the sustainability of livestock systems of small producers.

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