Evaluación del efecto de tres dosis de levadura de cerveza inactiva (Saccharomyces cerevisae), en la dieta de pollo campero desde la etapa de crecimiento

The poultry sector worldwide is facing increasing demands in terms of quality and productive efficiency of farms, which is why free-range chicken producers have been forced to try to obtain birds in less time and without increasing their production costs, Ecuador also shares this same panorama. The main cause of this problem in free-range chicken is its long production cycle and this added to a scarce inclusion of food alternatives. A solution to this problem is the use of organic supplements that improve their production parameters without altering the organoleptic characteristics of the final product or violating the organic production guidelines. The objective of this study was to evaluate the effect on the productive parameters, after the inclusion of inactive brewer's yeast within the diet of free-range chickens supplied from the growth stage of the birds. The experimental phase of this research was carried out in the Bolívar canton, Carchi province. The investigation was carried out under a DCA experimental model with 4 treatments and 3 repetitions, where each treatment had a specific percentage of addition of the organic supplement directly in the balanced feed, for which 72 birds of 15 days of age were used, which were housed in groups of 6 within experimental units of 1 square meter. Once the study is concluded, the benefits on the parameters evaluated after the inclusion of the supplement are evident, notably shortening the period of leaving the free-range chicken due to a better feed conversion, obtaining a conversion of 3.22 as the most favorable result for the T2 treatment with 0.8 kilograms per ton of dormant Saccharomyces cerevisiae In this way, the results show that the use of inactive brewer's yeast in the diet of free-range chicken improves the profitability of the farms\; thus, offering a viable alternative for the establishment of long-term sustainable production models.

• Váldodahkki: Salazar Proaño, Juan Diego (author)
• Materiálatiipa: bachelorThesis
• Almmustuhtton: 2022
• Fáttát: levadura de cerveza inactiva, conversión alimenticia, suplementos orgánicos, parámetros productivos, pollo campero
• Liŋkkat: https://repositorio.puce.edu.ec/handle/123456789/42718