Mostrar el registro sencillo del ítem
Evaluación de la suplementación con levadura de cerveza (Saccharomyces cerevisiae) en la alimentación de cuyes (Cavia porcellus), etapa de recría y acabado.
dc.contributor.advisor | Bonifaz Ramos, Verónica de los Ángeles | |
dc.contributor.author | Nuñez Herrera, Marjuri Magaly | |
dc.date.accessioned | 2023-05-25T22:42:37Z | |
dc.date.available | 2023-05-25T22:42:37Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/13962 | |
dc.description | The present work was carried out in the premises of the Minor Species Program of the Technical University of Babahoyo - Ecuador, with the objective of evaluating the supplementation with brewer's yeast (Saccharomyces cerevisiae) in the feeding of guinea pigs (Cavia porcellus), rearing and finishing stage during 12 weeks. For the research, 45 improved guinea pigs of the Peru line were used. They were distributed in 3 treatments with 3 replications and 5 experimental units each; the productive behavior was evaluated using a Completely Randomized Design (CRD). The experimental results were subjected to an Analysis of Variance for Differences (ANDEVA), and Comparison of Means according to Tukey at the significance levels of P <= 0.05 and P < = 0.01. The results indicate that the best feed conversion was obtained at T0 with 3. 18 making it more efficient, however with T2 the best results were achieved for the variables final weight with 1270.11 (gr); weight gain 748 (gr); carcass weight 783.22 (gr); carcass yield 70.73%; green forage consumption 8900 (gr); concentrate consumption 2500 (gr); total consumption 11,400 (gr); total consumption 11,400 (gr) and a benefit/cost of 1.84, for this reason it was considered as a food within the production of guinea pigs in the tropics among some of the advantages is the breeding through technification, for greater ease of cleaning, less waste of feed and greater sanitary control. | es_ES |
dc.description | The present work was carried out in the premises of the Minor Species Program of the Technical University of Babahoyo - Ecuador, with the objective of evaluating the supplementation with brewer's yeast (Saccharomyces cerevisiae) in the feeding of guinea pigs (Cavia porcellus), rearing and finishing stage during 12 weeks. For the research, 45 improved guinea pigs of the Peru line were used. They were distributed in 3 treatments with 3 replications and 5 experimental units each; the productive behavior was evaluated using a Completely Randomized Design (CRD). The experimental results were subjected to an Analysis of Variance for Differences (ANDEVA), and Comparison of Means according to Tukey at the significance levels of P <= 0.05 and P < = 0.01. The results indicate that the best feed conversion was obtained at T0 with 3. 18 making it more efficient, however with T2 the best results were achieved for the variables final weight with 1270.11 (gr); weight gain 748 (gr); carcass weight 783.22 (gr); carcass yield 70.73%; green forage consumption 8900 (gr); concentrate consumption 2500 (gr); total consumption 11,400 (gr); total consumption 11,400 (gr) and a benefit/cost of 1.84, for this reason it was considered as a food within the production of guinea pigs in the tropics among some of the advantages is the breeding through technification, for greater ease of cleaning, less waste of feed and greater sanitary control. | es_ES |
dc.description.abstract | El presente trabajo se llevó a cabo en los predios del Programa de Especies Menores de la Universidad Técnica de Babahoyo - Ecuador, tuvo como objetivo evaluar la suplementación con levadura de cerveza (Saccharomyces cerevisiae) en la alimentación de cuyes (Cavia porcellus), etapa de recría y acabado durante 12 semanas, para la investigación se utilizó 45 cobayos mejorados de línea Perú. Se distribuyeron en 3 tratamientos con 3 repeticiones y 5 unidades experimentales cada uno; se evaluó el comportamiento productivo, utilizando un diseño Completamente al Azar (DCA). Los resultados experimentales fueron sometidos a un Análisis de Varianza para las diferencias (ANDEVA), y Comparación de Medias según Tukey a los niveles de significancia de P <= 0.05 y P < = 0.01. Los resultados indican que la mejor conversión alimenticia se obtuvo en el T0 con 3.18 gr volviéndola más eficiente no obstante con T2 se lograron los mejores resultados para las variables peso final con 1270,11 (gr); ganancia de peso 748 (gr); peso a la canal 783,22 (gr); rendimiento a la canal 70,73%; consumo de forraje verde 8900(gr) ;consumo de concentrado 2500 (gr) ;consumo total 11,400 (gr) y un beneficio/costo de 1,84 , por tal motivo fue considerado como un alimento dentro de la producción de cobayos en el trópico entre algunas de las ventajas es la crianza a través de la tecnificación ,para mayor facilidad de limpieza ,menor desperdicio de alimento y mayor control sanitario. | es_ES |
dc.format.extent | 65 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2023 | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
dc.subject | Cuy (cavia porcellus) | es_ES |
dc.subject | Levadura de cerveza (Saccharomyces cerevisiae) | es_ES |
dc.subject | Alimentacion | es_ES |
dc.subject | Recria | es_ES |
dc.subject | Acabado | es_ES |
dc.title | Evaluación de la suplementación con levadura de cerveza (Saccharomyces cerevisiae) en la alimentación de cuyes (Cavia porcellus), etapa de recría y acabado. | es_ES |
dc.type | bachelorThesis | es_ES |