Comportamiento productivo de la codorniz japonesa (coturnix coturnix japónica) con diferentes promotores de crecimiento naturales en la etapa de cría y desarrollo en machos

Within the Minor Species Production facilities of the Technical University of Babahoyo- Ecuador. An investigation was carried out with the purpose of testing the three natural growth promoters for the breeding and development stage in male Japanese quail (coturnix coturnix japonica) as a complement...

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书目详细资料
主要作者: Chicaiza Morales, Bryan Rafael (author)
格式: bachelorThesis
出版: 2024
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在线阅读:http://dspace.utb.edu.ec/handle/49000/16315
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总结:Within the Minor Species Production facilities of the Technical University of Babahoyo- Ecuador. An investigation was carried out with the purpose of testing the three natural growth promoters for the breeding and development stage in male Japanese quail (coturnix coturnix japonica) as a complement to balanced plus water ad libitum, for a period of 7 weeks, using a total of one hundred and eighty animal units, distributed in three treatments with two repetitions and two experimental units for each one. The productive behavior is analyzed under a Completely Random Design or also known by its acronym DCA, and its experimental results that were obtained under the separation of Means according to Tukey having levels such as: (P<0.0005). According to the results, the best treatment with better feed conversions was obtained in T1: 19.38, with the best results regarding the variables: final weight of 149.76 g; weight gain 129.50 g; feed conversion 12.11 g; total consumption 1033.67 g and benefit/cost of 2.74 US dollars. Therefore, there are good reasons to consider that the use of promoters generates a benefit at a productive level, especially the natural growth promoter (ginger) plus the balanced mixture provides a great benefit for the productive behavior of quails. in the tropics, generating self-sustaining independence from similar products brought from other areas of the country. Therefore, by existing there is a greater productive gain in meat with a lower cost of inputs, in addition to providing certain organoleptic qualities such as flavor, smell and color that are much more pleasant for consumers of this product.