Abstract
BACKGROUND: The use of probiotics in guinea pig farming has emerged as an alternative to antibiotics because proper probiotic administration provides beneficial effects to the host without the risks associated with antibiotics. However, few studies have reported the significant effects of probiotics on guinea pig production and meat quality. AIM: This study aimed to evaluate the effects of the oral administration of different lactic acid bacteria with probiotic potential on the productive parameters and meat quality of fattening guinea pigs (Cavia porcellus). METHODS: A total of 72 guinea pigs from a fattening line weaned at 14 days post-birth with an initial average weight of 248.6 ± 42.2 g were distributed into six pens (n = 12 each). They received oral administration of 3 ml of native lactic acid bacteria: Treatment 1 (T1): Enterococcus gallinarum, Treatment 2 (T2): Exiguobacterium sp., Treatment 3 (T3): Lactococcus lactis, Treatment 4 (T4): a mixture of the three bacteria, Treatment 5 (T5): addition of Zinc bacitracin, and Treatment 6 (T6): control. After 63 days, final weight, weight gain (WG), dry matter intake, feed conversion ratio, carcass yield (CY), economic merit (EM), and meat quality were determined. RESULTS: The addition of lactic acid bacteria did not significantly affect the final weight (p = 0.242). However, differences were observed in WG (p = 0.04), specifically between T1 and T3 (p = 0.039). No significant differences were observed in dry matter intake (p = 0.99) or feed conversion ratio (p = 0.72). The CY was similar across all treatments (p = 0.093), as was EM (p = 0.157). Sensory analysis indicated better acceptance of meat from animals treated with probiotics, although no significant differences were found (p > 0.05). CONCLUSIONS: The oral administration of the native probiotic bacteria Enterococcus gallinarum, Exiguobacterium sp., and Lactococcus lactis did not affect the productivity or meat quality of guinea pigs.