Understanding standard for guinea pig production in Nigeria: A review

Abstract

Guinea pig (Cavia porcellus) is a promising micro-livestock which though is indigenous to South
America, is also well adapted to Nigerian ecosystem. The meat is nutritious, with a protein content of
21%, which is higher than that of poultry, pork, mutton or beef. About 65% of its meat is edible with a
low fat content and low cholesterol, making it the ideal meat in an increasingly health-conscious
population. The animal has a short gestation period of (58-72 days), low cost of production, matures
early, easy to manage and requires relatively little capital to set up. Nigerians are among the least
consumers of animal protein in Africa, consuming less than World Health Organization’s (WHO)
recommended 67 g per day. The commonly conventional livestock species reared cannot meet the
protein deficiency because their multiplication rate is not commensurate with the rapid increase in
human population. 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