Uso de harina de ajo (Allium sativum) y harina de cúrcuma (Curcuma longa) como aditivos alimenticios en la dieta de pollos Broiler
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El siguiente trabajo de investigación presenta el uso de harina de ajo y harina de cúrcuma como aditivos alimenticios en la dieta de pollos Broiler, esto como alternativa para el mejoramiento productivo, haciendo uso de ingredientes naturales y no sintéticos como los promotores de crecimiento. El estudio tuvo como objetivo evaluar los diferentes tratamientos empleados e identificar el más óptimo en función del comportamiento productivo de los pollos, además de un análisis acerca del costo y beneficio que arroja el empleo de estos aditivos en su alimentación. En dicho estudio se utilizaron 120 pollos Broiler de un día de edad, lo cuales fueron distribuidos de manera aleatoria en 4 diferentes grupos con 30 pollos en cada uno y 3 repeticiones por grupo, los 4 tratamientos utilizados estuvieron conformados por: únicamente balanceado (Testigo), balanceado + 0.5% de harina de ajo + 0.5% de harina de cúrcuma (Tratamiento 1), balaceado + 1% de harina de ajo + 1% de harina de cúrcuma (Tratamiento 2), balanceado + 1.25% de harina de ajo + 1.25% de harina de cúrcuma (Tratamiento 3). Se investigó acerca de las propiedades y composición nutricional de la harina de ajo y de la harina de cúrcuma, ya que estos ingredientes fueron de origen comercial; al ser la investigación de tipo descriptivo – experimental, diariamente se recopilaron datos acerca del comportamiento productivo, como fueron: peso semanal, consumo de alimento, ganancia de peso, conversión alimenticia y finalmente en la última etapa se verificó la incidencia de coccidias en el intestino y en heces, a partir de un examen coprológico y del faenamiento de 4 pollos, uno por tratamiento. Para establecer la efectividad del tratamiento más optimo se empleó el ANOVA y el test Tukey al 5%, de esta manera se encontraron las diferencias entre cada tratamiento y su efectividad en la productividad.
The following research work presents the use of garlic flour and turmeric flour as food additives in the diet of Broiler chickens, this is an alternative for productive improvement, using natural and non-synthetic ingredients as growth promoters. The objective of the study was to evaluate the different treatments used and identify the most optimal one based on the productive behavior of the chickens, in addition to an analysis of the cost and benefit of the use of these additives in their feed. In this study, 120 one-day-old Broiler chickens were used, which were randomly distributed into 4 different groups with 30 chickens in each one and 3 repetitions per group. The 4 treatments used consisted only of balanced (Control), balanced + 0.5% garlic flour + 0.5% turmeric flour (Treatment 1), balanced + 1% garlic flour + 1% turmeric flour (Treatment 2), balanced + 1.25% garlic flour + 1, 25% turmeric flour (Treatment 3). The properties and nutritional composition of garlic flour and turmeric flour were investigated since these ingredients were of commercial origin; As the research was descriptive-experimental, data on productive behavior was collected daily, such as weekly weight, feed consumption, weight gain, feed conversion and finally in the last stage the incidence of coccidia in the intestine was verified. and in feces, from a coprological examination and the sacrifice of 4 chickens, one per treatment. To establish the effectiveness of the most optimal treatment, the ANOVA and the Tukey test at 5% were used, in this way the differences between each treatment and its effectiveness in productivity were found.
The following research work presents the use of garlic flour and turmeric flour as food additives in the diet of Broiler chickens, this is an alternative for productive improvement, using natural and non-synthetic ingredients as growth promoters. The objective of the study was to evaluate the different treatments used and identify the most optimal one based on the productive behavior of the chickens, in addition to an analysis of the cost and benefit of the use of these additives in their feed. In this study, 120 one-day-old Broiler chickens were used, which were randomly distributed into 4 different groups with 30 chickens in each one and 3 repetitions per group. The 4 treatments used consisted only of balanced (Control), balanced + 0.5% garlic flour + 0.5% turmeric flour (Treatment 1), balanced + 1% garlic flour + 1% turmeric flour (Treatment 2), balanced + 1.25% garlic flour + 1, 25% turmeric flour (Treatment 3). The properties and nutritional composition of garlic flour and turmeric flour were investigated since these ingredients were of commercial origin; As the research was descriptive-experimental, data on productive behavior was collected daily, such as weekly weight, feed consumption, weight gain, feed conversion and finally in the last stage the incidence of coccidia in the intestine was verified. and in feces, from a coprological examination and the sacrifice of 4 chickens, one per treatment. To establish the effectiveness of the most optimal treatment, the ANOVA and the Tukey test at 5% were used, in this way the differences between each treatment and its effectiveness in productivity were found.
Description
Keywords
Aditivos alimenticios, Harina de ajo, Harina de cúrcuma, Coccidias