Efecto de la harina de achiote (bixa orellana l.) sobre la pigmentación de los tarsos y presencia de enterobacterias en pollos camperos
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
El presente trabajo muestra como el uso de harina de achiote sirve de aditivo alimenticio dentro de la dieta de pollos camperos, presentándose como una alternativa para el mejoramiento de la pigmentación y la disminución de enterobacterias que se manifiestan en la producción avícola, sustituyendo a productos sintéticos o farmacéuticos. El estudio se llevó a cabo en las instalaciones de la granja Experimental de la Escuela de Ciencias Agrícolas y Ambientales (ECAA), en la ciudad de Ibarra, el cual tuvo como objetivo evaluar el efecto de las diferentes dosis de harina de achiote (Bixa orellana L.) T1 (0,5%), T2 (1%) y T3 (1,5%) más un Testigo, para determinar su eficacia como un antibacteriano frente a Escherichia coli y Salmonella spp., además de visualizar el grado de pigmentación en tarsos. Se empleó un diseño completamente al azar (DCA) con 4 tratamientos y 4 repeticiones con un total de 160 pollos camperos de 15 días de edad, los cuales fueron distribuidos de manera aleatoria en 16 diferentes grupos con 10 pollos/m2 . Para identificar cual tratamiento fue el mejor se aplicó el ANOVA y Test de Tukey al 5%. Al finalizar el experimento se demostró la efectividad del uso de harina de achiote en la dieta de pollos camperos, los resultados no tuvieron una diferencia significativa en cuanto a parámetros productivos pero el que mejor se destacó fue (T1) con un peso de 3648g, al igual que en la conversión alimenticia con un resultado de 1,21 (T2) en la semana 8. La adición de harina de achiote demostró su eficiencia al reducir la presencia de enterobacterias en las aves, así como la pigmentación de los tarsos, siendo más apetecido para el consumidor.
This work shows how the use of annatto flour serves as a food additive in the diet of free range chickens, presenting itself as an alternative for improving pigmentation and reducing enterobacteria that occur in poultry production, replacing synthetic or pharmaceutical products. The study was carried out at the facilities of the Experimental Farm of the School of Agricultural and Environmental Sciences (ECAA), in the city of Ibarra, which aimed to evaluate the effect of different doses of annatto flour (Bixa orellana L.) T1 (0.5%), T2 (1%) and T3 (1.5%) plus a Control, to determine its effectiveness as an antibacterial against Escherichia coli and Salmonella spp., in addition to visualizing the degree of pigmentation in tarsi. A completely randomized design (CRD) was used with 4 treatments and 4 repetitions with a total of 160 free-range chickens of 15 days of age, which were randomly distributed in 16 different groups with 10 chickens/m2. To identify which treatment was the best, the ANOVA and Tukey test at 5% were applied. At the end of the experiment, the effectiveness of the use of annatto flour in the diet of free-range chickens was demonstrated. The results did not have a significant difference in terms of productive parameters but the one that stood out the best was (T1) with a weight of 3648g, as well as in feed conversion with a result of 1.21 (T2) in week 8. The addition of annatto flour demonstrated its efficiency in reducing the presence of enterobacteria in birds, as well as the pigmentation of the tarsi, being more appetizing for the consumer.
This work shows how the use of annatto flour serves as a food additive in the diet of free range chickens, presenting itself as an alternative for improving pigmentation and reducing enterobacteria that occur in poultry production, replacing synthetic or pharmaceutical products. The study was carried out at the facilities of the Experimental Farm of the School of Agricultural and Environmental Sciences (ECAA), in the city of Ibarra, which aimed to evaluate the effect of different doses of annatto flour (Bixa orellana L.) T1 (0.5%), T2 (1%) and T3 (1.5%) plus a Control, to determine its effectiveness as an antibacterial against Escherichia coli and Salmonella spp., in addition to visualizing the degree of pigmentation in tarsi. A completely randomized design (CRD) was used with 4 treatments and 4 repetitions with a total of 160 free-range chickens of 15 days of age, which were randomly distributed in 16 different groups with 10 chickens/m2. To identify which treatment was the best, the ANOVA and Tukey test at 5% were applied. At the end of the experiment, the effectiveness of the use of annatto flour in the diet of free-range chickens was demonstrated. The results did not have a significant difference in terms of productive parameters but the one that stood out the best was (T1) with a weight of 3648g, as well as in feed conversion with a result of 1.21 (T2) in week 8. The addition of annatto flour demonstrated its efficiency in reducing the presence of enterobacteria in birds, as well as the pigmentation of the tarsi, being more appetizing for the consumer.
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Keywords
Pollo campero, Harina de achiote, Enterobacterias, Pigmentación, Parámetros productivos