Evaluación de 3 niveles de orégano en la alimentación de cuyes (cavia porcellus) en la fase de crecimiento y engorde en la cuyera nacional “cuycuna”cia ltda en la provincia de Cotopaxi, barrio Tandalivi, cantón Latacunga
This research was conducted at the San Patricio in Latacunga National Cuyera which refers to the breeding of guinea pigs with the inclusion of three levels of oregano to 0.5g / kg, 1 g / kg and 1.5g / kg in the balanced at the stage of growth and fattening, for the variables of weight gain, feed int...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2015
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/2856 |
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Tilføj Tag | Summary: | This research was conducted at the San Patricio in Latacunga National Cuyera which refers to the breeding of guinea pigs with the inclusion of three levels of oregano to 0.5g / kg, 1 g / kg and 1.5g / kg in the balanced at the stage of growth and fattening, for the variables of weight gain, feed intake, feed conversion, mortality and carcass yield, because there are digestive problems (timpanismos and diarrhea) in guinea pigs, for which necessary researching new products that help find new alternatives for raising guinea pigs. The methodology used was the completely randomized design (CRD) with 20 male guinea pigs tipoA1 in four treatments: control (balanced + forage), treatment 1 (forage + balanced + oregano to 0.5g / kg), Treatment 2 (forage + balanced + oregano 1 g / kg) and Treatment 3 (feed + + oregano balanced to 1.5g / kg).... |
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