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The guinea pig or domestic guinea pig (Cavia porcellus), also known as the cavy or domestic cavy (/ ˈ k eɪ v i / KAY-vee), is a species of rodent belonging to the genus Cavia, family Caviidae. Breeders tend to use the name "cavy" for the animal, but "guinea pig" is more commonly used in scientific and laboratory contexts. [ 1 ]
100,000,000 Guinea Pigs: Dangers in Everyday Foods, Drugs, and Cosmetics is a book written by Arthur Kallet and F. J. Schlink first released in 1933 by the Vanguard Press and manufactured in the United States of America.
Though there are many breeds of guinea pig, only a few found on the show table are common as pets. Most pet guinea pigs were either found undesirable by breeders, [clarification needed] or else were bred to be pleasant pets regardless of how well they met the "standard of perfection" for the breed. The American (short-haired), the Abyssinian ...
Breed Origin Height Weight Color Image Aksai Black Pied: Kazakhstan: 167–182 cm: 240–320 kg (530–710 lb) Black and White--- American Yorkshire: United States
This is a medium-sized guinea pig with an adult length of about 272 mm (11 in) and a weight of 637 grams (22.5 oz). The tail, at around 2.4 mm, is almost non-existent. The dorsal fur is dark olive-brown mixed with brown and black, and the underparts are a pale grey or yellowish-grey.
This species is both morphologically and genetically similar to Brazilian guinea pigs (Cavia aperea) and Santa Catarina's guinea pigs (Cavia intermedia). The Greater guinea pig is the larger out of all three of these species, with wider upper molars and longer digits. [6] Its karyotype has 2n = 64 and FN = 128. [7]
The Hippopotamidae (comprising hippopotamuses) are well-known examples. Pseudoruminants, like traditional ruminants, are foregut fermentors and most ruminate or chew cud . However, their anatomy and method of digestion differs significantly from that of a four-chambered ruminant.
George Sturt, writing in 1919 details the food eaten by his farming family in Farnborough when he was a child (probably around 1830): During the winter they had chance to weary of almost every form and kind of pig-meat: hog's puddings, gammons, chitterlings, souse, salted spareribs—they knew all the varieties and welcomed any change. Mutton ...