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Uso de la ractopamina en etapa de finalización, en cerdos de engorde
| dc.contributor.advisor | Arellano Gómez, John Javier | |
| dc.contributor.author | Chaguay Zambrano, Kevin Guillermo | |
| dc.date.accessioned | 2021-05-25T14:15:00Z | |
| dc.date.available | 2021-05-25T14:15:00Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/9315 | |
| dc.description | The demands in the consumption of pork at the world level have had a great increase due to the fact that the pig farmers of small, medium and large pig farms have developed new strategies in the genetic and nutritional improvement which will allow to obtain optimal weights in the pigs of fattening and a very good quality meat. One of these alternatives used is the use of growth promoters, which we will refer to as ractopamine (ractopamine hydrochloride). This product is used in the finishing stage in fattening pigs since it is where the drug will have a greater effectiveness in its operation, which has the function of improving feed conversion and in turn promoting an increase in daily weight gain, produce a hydrolysis in fat molecules, increase protein synthesis and obtain meat with less fat infiltration. For the development of this document, bibliographic information was collected from scientific articles, books, magazines, web pages. The information obtained was carried out by means of the analysis, synthesis and summary technique with topics related to the use of ractopamine in the finishing stage, in fattening pigs. For the above detailed it was determined that the use of ractopamine supplementation in pig fattening will allow to obtain improvements in weight gain, lean meat in the carcass to find less presence of fat and meet the needs of consumers. | es_ES |
| dc.description | The demands in the consumption of pork at the world level have had a great increase due to the fact that the pig farmers of small, medium and large pig farms have developed new strategies in the genetic and nutritional improvement which will allow to obtain optimal weights in the pigs of fattening and a very good quality meat. One of these alternatives used is the use of growth promoters, which we will refer to as ractopamine (ractopamine hydrochloride). This product is used in the finishing stage in fattening pigs since it is where the drug will have a greater effectiveness in its operation, which has the function of improving feed conversion and in turn promoting an increase in daily weight gain, produce a hydrolysis in fat molecules, increase protein synthesis and obtain meat with less fat infiltration. For the development of this document, bibliographic information was collected from scientific articles, books, magazines, web pages. The information obtained was carried out by means of the analysis, synthesis and summary technique with topics related to the use of ractopamine in the finishing stage, in fattening pigs. For the above detailed it was determined that the use of ractopamine supplementation in pig fattening will allow to obtain improvements in weight gain, lean meat in the carcass to find less presence of fat and meet the needs of consumers. | es_ES |
| dc.description.abstract | Las demandas en el consumo de carne de cerdo a nivel mundial han tenido un gran incremento debido a que los porcicultores de pequeñas, medianas y grandes granjas porcinas han desarrollado nuevas estrategias en el mejoramiento genético y alimenticio la cual permitirá obtener óptimos pesos en los cerdos de engorde y una carne de muy buena calidad. Una de estas alternativas utilizadas es la del uso de promotores de crecimiento el cual nos referiremos a la ractopamina (clorhidrato de ractopamina). Este producto es usado en la etapa de finalización en cerdos de engorde ya que es donde el fármaco tendrá una mayor eficacia en su funcionamiento, el cual tiene como función de mejorar la conversión alimenticia y a su vez promover un aumento en la ganancia de peso diario, producir una hidrolisis en las moléculas de grasa, aumentar la síntesis de proteínas y obtener una carne con menor infiltración grasa. Para el desarrollo del presente documento se recolecto información bibliográfica de artículos científicos, libros, revistas, páginas webs. La información obtenida fue realizada mediante la técnica de análisis, síntesis y resumen con temas referentes al uso de la ractopamina en la etapa de finalización, en cerdos de engorde. Por lo anteriormente detallado se determinó que el uso de la suplementación de ractopamina en el engorde de cerdos permitirá obtener mejoras en la ganancia de peso, carne magra en la canal al encontrase menor presencia de grasa y suplir con las necesidades de los consumidores. | es_ES |
| dc.format.extent | 19 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2021 | 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 | Engorde | es_ES |
| dc.subject | Consumo | es_ES |
| dc.subject | Ractopamina | es_ES |
| dc.subject | Alimentación | es_ES |
| dc.title | Uso de la ractopamina en etapa de finalización, en cerdos de engorde | es_ES |
| dc.type | bachelorThesis | es_ES |
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