Evaluación de la adición de 3 niveles (1%,2%,3%) de residuos de pimiento (Capsicum annuum) en cobayos (Cavia porcellus) en la fase de destete al engorde en la Unidad Educativa Simón Rodríguez

Evaluación de la adición de 3 niveles (1%,2%,3%) de residuos de pimiento (Capsicum annuum) en cobayos (Cavia porcellus) en la fase de destete al engorde en la Unidad Educativa Simón Rodríguez

This research was conducted in Cotopaxi province, Latacunga Canton, Alaquez Parish. The main objective of this research was to evaluate the addition of pepper residues (Capsicum annuum) 1% - 2% - 3% as a food supplement for guinea pig (Cavia porcellus) to promote growth, determining its influence on...

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Autore principale: Flores Orbe, Jessica Alejandra (author)
Natura: bachelorThesis
Lingua:spa
Pubblicazione: 2016
Soggetti:
PIMIENTO
CAPSICUM ANNUUM
COBAYOS
CAVIA PORCELLUS
DESTETE
Accesso online:http://repositorio.utc.edu.ec/handle/27000/3283
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