Balanceados J.E- palacios y asociados
As a first step flour waste (feathers, blood and viscera) it was developed through a process of artisan dehydration maintaining the nutritional properties of each product in its production, the same took microbiological and nutritional analyzes to support their quality and safety, allowing incorpora...
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| Формат: | bachelorThesis |
| Мова: | spa |
| Опубліковано: |
2016
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| Онлайн доступ: | http://repositorio.utc.edu.ec/handle/27000/3594 |
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Додати тег | Резюме: | As a first step flour waste (feathers, blood and viscera) it was developed through a process of artisan dehydration maintaining the nutritional properties of each product in its production, the same took microbiological and nutritional analyzes to support their quality and safety, allowing incorporate quality ingredients that provide the necessary features for the formulation and development of guaranteeing a suitable balanced feed product guinea pig. In analyzes reflect results needed for research like protein in the blood meal of 83.71%, flour viscera 59.18% and feather meal 85.53%, which are within the parameters established for the preparation of balanced guinea pigs the fattening stage by reference to several balanced found for sale such as: BIOMENTOS and PRONACA, supporting the reference to nutritional and microbiological analyzes obtaining results of balanced 1 with protein 17.23% and balanced 2 protein 18.18% knowing the estimated range of balanced in the fattening stage is 15-18% protein. |
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