Utilización de Tres Niveles de Harina de Alfalfa (Medicago ativa) en la Etapa de Finalización para la Pigmentación de la Carne en Pollos broiler.
This research was carried out in the Province of Cotopaxi, Canton Latacunga, Parish Joseguango Bajo. For this research, 100 Broiler chickens of 30 days of age were used, the research continued until 60 days of age to evaluate the use of three levels (5, 10, 15%) of alfalfa meal (Medicago sativa) in...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2021
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| Soggetti: | |
| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/7915 |
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Aggiungi Tag | Riassunto: | This research was carried out in the Province of Cotopaxi, Canton Latacunga, Parish Joseguango Bajo. For this research, 100 Broiler chickens of 30 days of age were used, the research continued until 60 days of age to evaluate the use of three levels (5, 10, 15%) of alfalfa meal (Medicago sativa) in the feeding of the chickens in the last month of fattening to evaluate their pigmentation. The birds were assigned to four treatments, each costing 25 animals per cubicle T0 Control treatment based on purely balanced feed, T1 (base diet plus the addition of 5% alfalfa meal (Medicago sativa), T2 balanced plus the addition of 10% alfalfa meal (Medicago sativa), T3 balanced plus the addition of 15% alfalfa meal (Medicago sativa). The laboratory analysis of the alfalfa meal was carried out, giving us excellent nutrients such as protein, fat, fiber that help in the pigmentation of the chickens. Observing the size of the particle that can be used for an efficient and homogeneous mixture for the animal's consumption, as well as the results of the microorganisms that can exist in the alfalfa meal, giving; as a result, an excellent feed without pathogens and suitable for animal consumption. Different organoleptic tests were carried out, which were submitted to the animals through tasting, and people gave their answers to each of the treatments, taking into account the characteristics: smell, flavor, color, texture, and juiciness. The pigmentation of the animals is a big problem in the market people observes whitish animals. They associate them with sick animals and unhealthy conditions. In this way, alfalfa meal was used as a natural pigment which was used in the last month of fattening to observe any change in pigmentation is tested with parameters from a pale yellowish color to a very intense orange color ten people will give these answers by observing the animals of each of the treatments. The cost-benefit analysis of all the expenses and incomes obtained in the project determines if it is sustainable and if there is any profitability to produce more pigmented and market-pleasing animals. |
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