Caracterización bromatológica de dos variedades de alfalfa (Medicago sativa) sometida a mutación física con rayos gamma

The investigative study focused on analyzing the nutritional properties of two varieties of alfalfa (Medicago sativa) subjected to physical mutation via gamma rays. This technique is common in crop genetic improvement as it can generate genetic variability and express new phenotypic characteristics. The effects of irradiation on the nutritional composition of alfalfa were evaluated, focusing on protein, fat, fiber, moisture, and ash. The results showed a significant impact of irradiation on the nutritional composition. There were notable differences in protein, where the improved variety exhibited the highest content with a dose of 300GY, followed by doses of 200GY, while the lowest dose (100GY) showed the lowest content. There were no significant differences in fat between the varieties and doses of irradiation. However, differences were observed in fiber, moisture, and ash. The variability in alfalfa's response highlights the importance of carefully choosing irradiation conditions to maximize desired changes in its nutritional composition. The results suggest that gamma irradiation may be effective in improving the nutritional quality of alfalfa and potentially increasing its value as livestock forage.

• 1. Verfasser: Obando Crespo, Silvia Dayanara (author)
• Format: bachelorThesis
• Veröffentlicht: 2024
• Schlagworte: Alfalfa; Mutación física; Rayos gamma; Mejoramiento genético
• Online Zugang: http://dspace.utb.edu.ec/handle/49000/16243