Adición de diferentes niveles de harina de moringa en pollos de engorde en etapa de crecimiento y acabado

The present research work was carried out for six weeks (42 days, period for the commercial process of fattening birds) in the City of Babahoyo, in the poultry plant of the “Jorge Yánez Castro” Experimental Farm of the Faculty of Agricultural Sciences of the Technical University of Babahoyo, which is located at km 7.5 of the road to the Montalvo Canton, Province of Los Ríos, at an altitude of 7 meters above sea level. The geographical location is 01º 47` 49” latitude and 79° 32’ west longitude and an average annual precipitation of 1987.04 mm, with an average temperature of 25 ºC. The research was carried out using the intensive system, in a warehouse with production capacity for the test, which was structured with cement floors and a metal structure, equipped with manual feeders and automatic waterers. There was artificial heating with the help of infrared spotlights, which will maintain the temperature, starting the first week between 32 - 33 °C, the second between 29 - 30 °C, the third and fourth between 26 and 27 °C and the fattening phase between 23 and 24 °C. Daily control was carried out with the feed consumption record sheet to observe feed conversion. The conclusions determined that the highest weekly weight consumption in the first, second, fourth, fifth and sixth week was obtained by the treatment that was applied Commercial balanced + 2% moringa flour, unlike the third week in which the treatment with Commercial balanced + 3% moringa flour; The weekly weight gain corresponded to the consumption of commercial Balanced + 2% moringa flour, which started with 0.09 lb, statistically outperforming the different diets; The highest feed conversion was observed with the use of commercial Balanced + 2% moringa flour, while the lowest feed conversion corresponded to the use of commercial Balanced + 1% moringa flour and the greatest net benefit was obtained by the treatment that was used commercial balance + 2% moringa flour, with $61.3

• Главный автор: Fonseca Morales, Erika Belén (author)
• Формат: bachelorThesis
• Опубликовано: 2023
• Предметы: Moringa; Alimentación; Dietas; Suplementos
• Online-ссылка: http://dspace.utb.edu.ec/handle/49000/15267