GUINEA PIG (Cavia porcellus) A FORGOTTEN SOURCE OF PROTEIN: POTENTIALS, OPPORTUNITIES AND CHALLENGES.

Abstract

Nigerians are among the least consumers of animal protein in Africa, consuming less than the World Health Organization recommended 67g per day. The larger conventional livestock species (cattle, sheep, goat and poultry) cannot meet the protein deficiency gap because their multiplication rate is not commensurate with the rapid increase in human population. Guinea pig (cavia porcellus) is a promising micro - livestock which though is indigenous to South America, is also well adapted to the Nigerian ecosystem. The meat is nutritious, with a protein content of about 21 %, which is higher than that of poultry, pork, mutton or beef. 60% of its meat is edible with low cholesterol, making it the ideal meat in an increasingly health conscious population. The animal has a short gestation period (67-72 days), low cost of production, matures early, easy to manage and requires relatively little capital to set up. In Nigeria, if the challenges of availability of quality concentrate feeds, problem of numerous pests and diseases, problem of excessive heat and problem of obtaining fast growing species of pups can be overcome, then guinea pigs farming has the potential of bridging the present protein deficiency gap in Nigeria.