Evaluación de la adición del ají (Capsicum.annuum) en la alimentación de cuyes (Cavia porcellus) en la etapa de crecimiento y engorde en la cuyera nacional
This research was conducted at the National Cuyera " Cuy Cradle it takes 8 weeks to determine the in order to evaluate the addition of chili pepper ( Capsicum anuum ) in guinea pigs in the feeding ( Cavia porcellus ) during the of growth and fattening stage and the pecific objectives determined...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2015
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| 主题: | |
| 在线阅读: | http://repositorio.utc.edu.ec/handle/27000/2828 |
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添加标签 | 总结: | This research was conducted at the National Cuyera " Cuy Cradle it takes 8 weeks to determine the in order to evaluate the addition of chili pepper ( Capsicum anuum ) in guinea pigs in the feeding ( Cavia porcellus ) during the of growth and fattening stage and the pecific objectives determined the production parameters to analyze the cost- benefit to evaluate chili pepper peppers 5% 10% 15 % in feeding on guinea pigs. The experimental part was performed with 60 guinea pigs weaned a month old Peruvian genetics with an average weight of 450g / pv. It was distributed at randomly with 15 guinea pigs for each T1with (5% of chili pepper), the T2 (10% of chili pepper ) and T3 with (15% of chili pepper) treatment. According to the result best treatment was T1 with an average weight of 15999 g, regarding the conversion in the treatment T1 had an average weight of 13.67 Mortality, Morbidity 0% over the Performance to the Canal Treatment T1 had percentage of 70.23%, in the cost benefit was observed that the treatment T1 is profitable with a cost of $ 10.38. |
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