Evaluación de dos variedades de ají (Capsicum baccatum y Capsicum pubescens) en la dieta de pollo broiler sobre parámetros productivos, digestivos y calidad de carne.
The study was conducted to evaluate two varieties of chili peppers, as an antimicrobial against a control on productive parameters, digestive and meat quality in broiler chickens, which was carried out in the experimental farm "Punzara", of the Universidad Nacional de Loja. Six treatments...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://dspace.unl.edu.ec/jspui/handle/123456789/21552 |
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Agregar Etiqueta | Sumario: | The study was conducted to evaluate two varieties of chili peppers, as an antimicrobial against a control on productive parameters, digestive and meat quality in broiler chickens, which was carried out in the experimental farm "Punzara", of the Universidad Nacional de Loja. Six treatments were evaluated: T1 (males control), T2 (females control), T3 (escabeche chili pepper 0.5%, males), T4 (escabeche chili pepper 0.5%, females, T5 (rocoto chili pepper 0.5%, males) and T6 (rocoto chili pepper 0.5%, females) by a completely random design with a 2x3 factorial arrangement (sexes of animals by variety). The statistical analysis was an analysis of variance where chili pepper, the sex of animals and their interaction were considered as main sources of variation. The Tukey test was applied for the comparison between averages in case of statistical difference. The probabilities equal to or less than 0.05 were considered significant. 300 day-old broiler chickens were used, each treatment consisted of five repetitions of 10 chickens each. Food consumption (FC), weight gain (WG), feed conversion (FCV) and mortality (M) were evaluated during the 42 days of experimentation; the weight, length and pH of the meat at the time of slaughter were also measured. The results showed us an efficient use of the rocoto chili pepper, for FC 4311,95 G, WG 2498,05 g y FCV 1,57; Digestive parameters for weight, length, and pH of the proventriculus, gizzard and small intestine are (3,27 g, 2,42 cm, 4,64 pH; 16,42 g, 3,15 cm, 4,31 pH; 28,73 g, 134,73 cm, 5,85 duodenum pH, 5,82 jejunum pH, 6,25 ileum pH) respectively, in the quality of the meat the diets with chili pepper showed a pale yellow color and a pH of 5.96 and 5.97 correlated with the color and acceptable for the market. Concluding that addition to 0.5% of the rocoto chili pepper and escabeche chili pepper a good alternative to be used as a natural antimicrobial. Key words: Broiler chickens, rocoto chili pepper, escabeche chili pepper, production parameters, digestive parameters, meat quality. |
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