Evaluación de la adición de levadura de cerveza (Saccharomyces cerevisiae) en la alimentación de conejos (Oryctolagus cuniculus) en la etapa de crecimiento y engorde en el barrio la Cangahua del cantón Pujilì
The research: EVALUATE THE ADDITION OF BREWER’S YEAST (saccharomyces cerevisiae) IN THE RABBITS FEEDING (oryctolagus cuniculus) DURING THE GROWTH AND FATTENING PROCESS, in the LA CANGAHUA NEIGHBORHOOD IN PUJILÍ CITY, as an alternative diet inside the rabbits feeding. The objective was to test the we...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2016
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| Assuntos: | |
| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/3289 |
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Adicionar Tag | Resumo: | The research: EVALUATE THE ADDITION OF BREWER’S YEAST (saccharomyces cerevisiae) IN THE RABBITS FEEDING (oryctolagus cuniculus) DURING THE GROWTH AND FATTENING PROCESS, in the LA CANGAHUA NEIGHBORHOOD IN PUJILÍ CITY, as an alternative diet inside the rabbits feeding. The objective was to test the weight increase, the nutritious conversion, the mortality rate, in addition the investigators established the relation profit cost with the economic study, in that way they determined the best dosage. The researchers applied the experimental investigation based on the direct observation to 40 rabbits New Zealanders’ breed; each one was of thirty days of age and 576.3 gr-555 weight, 1 gr distributed in four treatments. The first treatment was 1% of S. cerevisiae alfalfa, second treatment 2% of S.... |
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