Efecto del yogurt artesanal y suero de leche adicionados en la dieta de cerdos en la etapa de recría

This research consisted of evaluating the effect of artisanal yogurt and whey added to the diet in pigs from weaning to the breeding stage. Four treatments were used in this work: T0 (control group), T1 (5 mL of yogurt + 250 mL of whey), T2 (10 mL of yogurt + 500 mL of whey), T3 (5 mL of yogurt + 500 mL of whey) T4 (10 mL of yogurt + 250 mL of whey). A completely randomized design was used and the data were analyzed using InfoStat (Di Rienzo et al., 2019) with ADEVA processes and Tukey test (alpha 0.05). The variables under study: weekly food consumption, weekly weight, weekly food consumption, food conversion, in which no significant differences were reported (P = 0.50). In addition, no significant differences were found (P = 0.17) in the results of Escherichia coli after applying the respective treatments between the groups. Q3 achieved a higher cost benefit ($ 0.18). It is concluded that the addition of yogurt plus whey does not increase the productive parameters of pigs in the breeding stage and neither does the presence of Escherichia coli and Salmonella spp.

• Autor Principal: Meza González, Emilio José (author)
• Outros autores: Palma Villavicencio, Mauricio Kelvin (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2019
• Subjects: Lechones; Parámetros productivos; Microbiota intestinal; Probióticos
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/1153