Evaluación de la calidad del huevo de mesa almacenado a diferentes temperaturas en gallinas ponedoras suplementadas con tres tipos de vegetales

This research was conducted in the Poultry Program of the Fifth Experimental prick, of the National University of Loja, in order to evaluate the effect pigment three vegetables (R1: turnip, R2: cabbage, R3: lettuce ) in yolk color and quality of stored egg at different temperatures (T1 = 15 - 20; T2 = 25 - 30), for which randomly chose a total of 24 hens 90 weeks old were divided into six experimental groups where the treatments were: treatment 1: T1R1, treatment 2: T1R2, treatment 3: T1R3, treatment 4: T2R1, treatment 5: T2R2, treatment 6: T2R3. Whereby; the chickens were administered 4574 mg of β-carotene content in each of the three plant and then the following indicators were evaluated; Haugh units (HU), shell thickness (GC), albumen pH (pH), pigmentation Bud (PY), egg weight (P), in periods of 3, 6, 9, 12, 15 days of storage. It was possible to show that; He obtained the best results Treatment 3 (T1R3 = 51.3) and treatment 5 (T2R2 = 43.4) for UH. In the GC treatment 1 (T1R1 = 0.35 mm) I reach the best result. In the pH treatment 2 and treatment 5 reflected the best value (T1R2 and T2R2 = 8.81). The dominant value in the PY received treatment 1 (T1R1 = 11.49) and Treatment 4 (T2R1 = 10.84) on the scale of Roche. Treatment 3 (T1R3 = 69g) and treatment 6 (T2R3 = 70g) scored the best result in egg weight. For this reason; Lettuce is recommended as a dietary supplement for better quality UH egg, turnip to improve Yolk pigmentation.

• Autor principal: Sozoranga Ortiz, Nixon Guillermo (author)
• Formato: bachelorThesis
• Lenguaje: spa
• Publicado: 2016
• Materias: HUEVO; CALIDAD DEL HUEVO; GALLINAS PONEDORAS
• Acceso en línea: http://dspace.unl.edu.ec/jspui/handle/123456789/14415