Evaluación del comportamiento del pollo broiler durante las etapas de crecimiento y engorda alimentado con tres niveles de levadura de cerveza (5, 10 y 15%) en sustitución parcial de la torta de soya como fuente de proteínas en la formulación del balanceado: Ambato, Ecuador 2011
In the Program of Poultry Production of the Luis A. Martínez Technological Institute, located in the parish Celiano Monje, canton Ambato, county of Tungurahua, to 2650 m.s.n.m, half temperature 14,0 ºC and relative humidity of 72,50%. it was evaluated three levels of yeast of beer (5, 10 and 15%) mo...
| Autor Principal: | Criollo Aucapiña, Maritza Seinet |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2013
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/3690 |
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In the Program of Poultry Production of the Luis A. Martínez Technological Institute, located in the parish Celiano Monje, canton Ambato, county of Tungurahua, to 2650 m.s.n.m, half temperature 14,0 ºC and relative humidity of 72,50%. it was evaluated three levels of yeast of beer (5, 10 and 15%) more a witness (without yeast of beer) in the feeding of chickens Broiler males during the growth and put on weight. 288 chickens Broiler of a day of age and a weight average of 0,039 Kg were used., the same ones that were distributed Totally at random under a design of Blocks (DBCA), in cubicles of metallic mesh of 1,50 x 1,20 x 0,60 m with a density of 18 chickens for cubicle, you considers 4 repetitions for treatment. The chickens were fed twice a day 08H00 and 15H00, the control of weight of the chickens was weekly. The study variables so much in the stage of growth and put on weight they were: I weigh final, gain of weight, food consumption, nutritious conversion, cost for kilogram of gain of weight, mortality and economic evaluation. |
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