The guinea pig is a rodent mammal native to the Andean region of Bolivia, Colombia, Ecuador and Peru. The guinea pig constitutes a food product of high nutritional value that contributes to the food security of the rural population with limited resources.
Many people have a certain fear of guinea pig meat, but what they ignore about this food is its great nutritional value and the various benefits it has against diabetes, cancer and other health problems. The guinea pig is a food rich in proteins and of high biological value (21%), and it is also very low in fat (7%), in addition, it has a large amount of collagen, vitamins and minerals, as well as a high presence of fatty acids essential for humans such as AA (arachidonic) and DHA (docosahexanoic). Both substances help the development of neurons and cell membranes, which are important for children’s brain development up to 5 years.
The gestation of the guinea pigs lasts approximately 59 and 70 days, and they can have between 1 and 9 offspring. According to experts, the optimal age for a first-time guinea pig to have a litter is between 5 and 7 months of age, since a late pregnancy could cause health problems for the mother.