Resumen

GUERRERO TORRES, Gustavo et al. Nutrient digestibility and digestible energy of ground paprika (Capsicum annuum) in guinea pigs (Cavia porcellus). Siembra [online]. 2026, vol.13, n.1, e8881. ISSN 2477-8850.  https://doi.org/10.29166/siembra.v13i1.8881.

The objective of this study was to determine the nutrient digestibility coefficients and estimate the digestible energy of ground paprika (Capsicum annuum) through in vivo digestibility trials in guinea pigs. The experiment was conducted in the laboratories of the National Agrarian University of La Molina [UNALM], Lima, Peru. The adaptation period was 7 days. During these seven days, the percentage of wheat by-product was progressively reduced, and the inclusion of ground paprika in the experimental diet was increased, while the control group received a diet with 100% wheat by-product. Over the following 10 days, food consumption was recorded and feces were collected daily. The digestibility coefficients of ground paprika were 69.77% for dry matter, 86.76% for crude protein, 89.32% for ether extract, 40.85% for crude fiber, 69.56% for ash, and 80.70% for nitrogen-free extract. The digestible energy was 3,448.6 kcal kg-1 of dry matter. In conclusion, ground paprika is a highly digestible and energy-dense local input, with potential for use as an alternative ingredient in the formulation of balanced feeds for guinea pigs.

Palabras clave : digestibility coefficient; intake; paprika; wheat subproduct.

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