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THE
GUINEA PIG'S NATURAL DIET
In
their natural habitat guinea pigs eat a range of grasses, seeds, weeds & fruit.
SPECIAL
NEEDS OF GUINEA PIGS
NEED |
DETAILS |
Vitamin C
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Unlike
rabbits, guinea pigs are unable to synthesis their own Vitamin C (ascorbic acid). They
lack L-gulono-lactone oxidase which is required to convert L-gulono-lactone to L-ascorbic
acid in the glucose-vitamin C pathway. Vitamin C plays an
important role in the oxidation-reduction reactions in living cells, the transport of iron
ions and the formation of hydroxyproline, an amino acid essential in the maintenance of
collagen. Failure in the latter results in degeneration of the connective tissue, which
manifests itself as structural defects in bone, teeth, cartilage, and muscles. The classic symptoms
of Vitamin C deficiency (Scurvy) are bleeding gums, emaciation, pain and difficulties with
movement (locomotion). To
a lesser extent there may be lowered resistance to other ailments. Guinea pigs are also
unable to store Vitamin C for any length of time, and so the onset of scurvy may be rapid
(within 2 weeks). |
Vitamin A |
According to the literature
guinea pigs have a high Vitamin A requirement, much higher than that of rabbits or other
rodents. A level greater than 20,000iu/kg is
recommended for optimal health. |
Fibre |
Like
the rabbit, the guinea pig requires high levels of fibre.
Low levels of fibre often result in gastrointestinal disturbances such as
diarrhoea, caecal impaction, and may give rise to behavioural problems. Guinea pigs get bored easily and ideally should
always be eating otherwise there is a tendency towards barbering and hair pulling. Fibrous material is necessary to keep the guinea
pigs continually growing teeth in trim. |
Protein |
Guinea pigs have fairly
high protein requirements, and levels 18-20% are recommended for growing animals. Requirements for maintenance are lower. Guinea pigs are coprophagic, and supplement their
diet with microbial protein. |
Ca:P ratio and Vitamin D |
The
guinea pig is susceptible to metastatic calcification (also called soft tissue
calcification), a nutritional disorder which is caused by an imbalance of calcium,
phosphorus and Vitamin D. Magnesium and
potassium are also thought to be involved. Symptoms
are bone defects, joint stiffness, poor weight gain and calcification of the soft tissues.
The condition may be prevented by
feeding diets with a Ca:P ratio of between 1.5:1 and 2:1 (exacerbated by high phosphorus
levels), moderate levels of Vitamin D (1000-2000iu/kg), magnesium (0.2%) and potassium
(0.5%). |
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