Utilización de 3 niveles de harina de zanahoria (Daucus carota) en la etapa de finalización para la pigmentación de la carne de pollo

The research "Use of 3 carrot flour levels (Daucus carota) in the final stage for the chicken meat pigmentation", was carried out in the Quitumbe Parish, “Villa Solidaridad” neighborhood, Quito Canton, Pichincha Province. 100 broiler chickens of the Cobb 500 line of four weeks of age were used, distributed in four treatments of 25 UE with five repetitions each treatment: T0 - (control treatment - Base feeding), T1 - (Base feeding + 5% of Carrot Flour), T2 - (Base feed + 10% Carrot Flour), T3 - (Base feed + 15% Carrot Flour) under a Completely Random Design (DCA). Initially the physical laboratory analysis (granulometry); chemical (proximal and microbiological analysis (bacteria, molds and yeasts) the quality of the carrot flour was checked for use with the base balanced feed. Then, by means of the test for non-parametric Chi-square variables, the organoleptic characteristics were evaluated by means of a panel of meat cupping and chicken skin pigmentation; significant differences (p <0.05) are observed in the color, flavor and pigmentation of chicken skin; treatment T1 (5% carrot flour + balanced base) with the color, and excellent flavor of cooked chicken, and a very intense orange skin pigmentation. In the Benefit / Cost (B / C) analysis, profit is achieved in the T1 treatment of 1.24 USD; therefore, it is concluded that when using 5% carrot flour the best results are obtained.

• Auteur principal: Anchapaxi German, Dayra Lucila (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2021
• Sujets: POLLO; ZANAHORIA; CARACTERÍSTICA ORGANOLÉPTICA; VETERINARIA
• Accès en ligne: http://repositorio.utc.edu.ec/handle/27000/8693