Uso de la ractopamina en etapa de finalización, en cerdos de engorde

The demands in the consumption of pork at the world level have had a great increase due to the fact that the pig farmers of small, medium and large pig farms have developed new strategies in the genetic and nutritional improvement which will allow to obtain optimal weights in the pigs of fattening and a very good quality meat. One of these alternatives used is the use of growth promoters, which we will refer to as ractopamine (ractopamine hydrochloride). This product is used in the finishing stage in fattening pigs since it is where the drug will have a greater effectiveness in its operation, which has the function of improving feed conversion and in turn promoting an increase in daily weight gain, produce a hydrolysis in fat molecules, increase protein synthesis and obtain meat with less fat infiltration. For the development of this document, bibliographic information was collected from scientific articles, books, magazines, web pages. The information obtained was carried out by means of the analysis, synthesis and summary technique with topics related to the use of ractopamine in the finishing stage, in fattening pigs. For the above detailed it was determined that the use of ractopamine supplementation in pig fattening will allow to obtain improvements in weight gain, lean meat in the carcass to find less presence of fat and meet the needs of consumers.

• Príomhchruthaitheoir: Chaguay Zambrano, Kevin Guillermo (author)
• Formáid: bachelorThesis
• Foilsithe / Cruthaithe: 2021
• Ábhair: Engorde; Consumo; Ractopamina; Alimentación
• Rochtain ar líne: http://dspace.utb.edu.ec/handle/49000/9315