Friday, November 21, 2008



The domestic guinea pig was first described in 1758 by Linnaeus as Mus porcellus. In 1766, Pallas independently classified the species as Cavia cobaya (the genus name coined in Latin from the Tupi sawiya via the Portuguese av’a/sav’a="rat"). Under the international rules for zoological nomenclature, the proper scientific name therefore became Cavia porcellus, since cavies clearly do not belong in the mouse genus (Mus). Five species of Cavia are currently listed by the Smithsonian, though this is not without dispute. All are closely related. C. tschudii is most commonly considered to be the wild ancestor of the domestic form, though some researchers bestow this honor on C. aperea. Many biologists do not recognize C. aperea as a species distinct from C. tschudii and call them both by the latter name. Other scientists do not find the wild and domestic strains sufficiently distinct from each other to be considered separate species and refer to both as C. porcellus. Some of these researchers consider a signification portion of the "wild" strain to be a feral population of formerly domesticated guinea pigs.
In South America, wild or feral cavies inhabit rocky areas, savannas, forest edges, and swamps from Columbia and Venezuela southward to Brazil and northern Argentina. They live in groups of up to about 10 individuals and inhabit burrows that are dug by themselves or by other animals. They are most active at night, when they forage for a wide variety of plant materials. In the wild, guinea pigs mate throughout the year. Females typically give birth twice a year to litters of 1-4 pups. Adults reach a top weight of about 700 grams. The pelage of wild forms is generally courser and longer than domestic short-hair breeds, though it is mostly shorter and straighter than the various long-hair and other fancy breeds. The color is much less variable in wild populations than among domestic cavies. It tends to be uniformly grayish or brownish and may be considered most similar in appearance to some of the solid "agouti" varieties.


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