Efecto del Lactobacillus plantarum con inclusión de harina de pescado, en cerdos de crecimiento

In this research, the effect of Lactobacillus plantarum was evaluated with the inclusion of fishmeal at 5% and 7% in pig production in the growth stage, it was developed using a completely randomized design, with three treatments: without fishmeal fish and without L. plantarum (T0, control), 5% incl...

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Autor principal: Moreira Espinoza, Jonathan Renán (author)
Altres autors: Rodríguez Zambrano, Marlon Antolin (author)
Format: bachelorThesis
Idioma:spa
Publicat: 2022
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Accés en línia:http://repositorio.espam.edu.ec/handle/42000/1978
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Sumari:In this research, the effect of Lactobacillus plantarum was evaluated with the inclusion of fishmeal at 5% and 7% in pig production in the growth stage, it was developed using a completely randomized design, with three treatments: without fishmeal fish and without L. plantarum (T0, control), 5% inclusion of fishmeal; + L. plantarum: 20ml x1010 CFU/kg of food (T1) and 7% inclusion of fishmeal + L. plantarum: 20ml x1010 CFU/kg of food (T2). They showed improvements in indicators such as final weight, as well as in the average daily gain (p ≤ 0.05). There was a reduction in the incidence of diarrhea among the treated groups compared to the control group. In the morphometric studies of the organs, an increase in the relative weight (p ≤ 0.05) of the liver, spleen, and thymus was observed. It is concluded that L. plantarum with the inclusion of fishmeal at 5% and 8% improved bioproductive and health indicators in growing pigs.