“Efecto del uso de diferentes niveles de cúrcuma (Cúrcuma longa) como promotor natural de crecimiento en la alimentación de cuyes (Cavia porcellus) sobre los índices productivos”.
| dc.contributor.advisor | Bonifaz Ramos, Verónica de los Ángeles | |
| dc.contributor.advisor | Bónifaz Ramos, Verónica de los Ángeles | |
| dc.contributor.author | Bonilla Duche, Liliana Soledad | |
| dc.contributor.author | Bonilla Duche, Liliana Soledad | |
| dc.date.accessioned | 2023-05-24T18:17:58Z | |
| dc.date.available | 2023-05-24T18:17:58Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/13893 | |
| dc.description | The present investigation was carried out in the San Miguel Canton of the Bolívar Province and had as objective to evaluate the effect of the use of different levels of turmeric (Curcuma longa) as a natural growth promoter in the diet of guinea pigs (Cavia porcellus) on the productive indices. 45 improved male guinea pigs of 4 weeks of age were used, which were evaluated for 10 weeks, under a mixed feeding system (Forage + Concentrate + Water). Three treatments with three repetitions and 5 experimental units per treatment were applied, giving a total of 45 animals, distributed under a Completely Random Design (DCA). The experimental results obtained were submitted to an Analysis of Variance for the differences (ANDEVA), and the comparison of Measurements according to Tukey at the significance levels of (P ≤ 0.05 and P ≤ 0.01). The productive parameters (Initial Weight, Final Weight, Live Weight Gain, Carcass Yield) were evaluated and the Cost Benefit analysis was carried out. The results indicate that the research started with homogeneous Initial Weights whose average weight was 450 grams, which allowed the research to be carried out without variability, in terms of the Initial Weight variable, Live Weight Gain, Carcass Yield, the best results were established in the treatment (Animals fed with an addition of turmeric at 1%) T2, with a final weight of 1087.40 grams, weight gain of 723.07 grams, yield to the carcass with 65.49% and a benefit / cost $1.97; sufficient reasons for the use of turmeric as a growth promoter in the diet of guinea pigs, recommending at the same time to carry out new investigations with the use of turmeric at different levels to those already used where organoleptic tests of guinea pig meat are carried out, in order to determine if there are differences in relation to traditional food. | es_ES |
| dc.description | The present investigation was carried out in the San Miguel Canton of the Bolívar Province and had as objective to evaluate the effect of the use of different levels of turmeric (Curcuma longa) as a natural growth promoter in the diet of guinea pigs (Cavia porcellus) on the productive indices. 45 improved male guinea pigs of 4 weeks of age were used, which were evaluated for 10 weeks, under a mixed feeding system (Forage + Concentrate + Water). Three treatments with three repetitions and 5 experimental units per treatment were applied, giving a total of 45 animals, distributed under a Completely Random Design (DCA). The experimental results obtained were submitted to an Analysis of Variance for the differences (ANDEVA), and the comparison of Measurements according to Tukey at the significance levels of (P ≤ 0.05 and P ≤ 0.01). The productive parameters (Initial Weight, Final Weight, Live Weight Gain, Carcass Yield) were evaluated and the Cost Benefit analysis was carried out. The results indicate that the research started with homogeneous Initial Weights whose average weight was 450 grams, which allowed the research to be carried out without variability, in terms of the Initial Weight variable, Live Weight Gain, Carcass Yield, the best results were established in the treatment (Animals fed with an addition of turmeric at 1%) T2, with a final weight of 1087.40 grams, weight gain of 723.07 grams, yield to the carcass with 65.49% and a benefit / cost $1.97; sufficient reasons for the use of turmeric as a growth promoter in the diet of guinea pigs, recommending at the same time to carry out new investigations with the use of turmeric at different levels to those already used where organoleptic tests of guinea pig meat are carried out, in order to determine if there are differences in relation to traditional food. | es_ES |
| dc.description.abstract | La presente investigación se llevó a cabo en el Cantón San Miguel de la Provincia de Bolívar y tuvo como objetivo evaluar el efecto del uso de diferentes niveles de cúrcuma (Cúrcuma longa) como promotor natural de crecimiento en la alimentación de cuyes (Cavia porcellus) sobre los índices productivos. Se utilizaron 45 cuyes mejorados machos de 4 semanas de edad, los cuales se avaluaron durante 10 semanas, bajo un sistema de alimentación mixta (Forraje + Concentrado + Agua). Se aplicó tres tratamientos con tres repeticiones y 5 unidades experimentales por tratamiento dando un total de 45 animales, distribuidos bajo un Diseño Completamente al Azar (DCA) los resultados experimentales obtenidos fueron sometidos a un Análisis de Varianza para las diferencias (ANDEVA), y la comparación de Medidas según Tukey a los niveles de significancia de (P ≤ 0.05 y P ≤ 0.01). Se evaluó los parámetros productivos (Peso Inicial, Peso Final, Ganancia de peso Vivo, Rendimiento a la Canal) y se realizó el análisis Beneficio Costo. Los resultados indican que la investigación arranco con Pesos Iniciales homogéneos cuyo peso promedio fue de 450 gramos lo que permitió que la investigación se desarrollara sin variabilidad, en cuanto a la variable Peso Inicial, Ganancia de peso Vivo, Rendimiento a la Canal los mejores resultados se establecieron en el tratamiento (Animales alimentados con una adición de cúrcuma al 1%) T2, con un peso final de 1087,40 gramos, ganancia de peso de 723,07 gramos, rendimiento a la canal con 65,49 % y un beneficio/ costo de 1,97 $; razones suficientes para la utilización de cúrcuma como promotor de crecimiento en la alimentación de cuyes, recomendando a la vez realizar nuevas investigaciones con el empleo de Cúrcuma en diferentes niveles a los ya utilizados donde se realice pruebas de carácter organolépticas de la carne de los cobayos, a fin de determinar si existe diferencias con relación a la alimentación tradicional | es_ES |
| dc.format.extent | 58 p. | es_ES |
| dc.language.iso | es | 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 | Cuyes | es_ES |
| dc.subject | Curcuma | es_ES |
| dc.subject | Alimentacion | es_ES |
| dc.subject | Parámetros productivos | es_ES |
| dc.subject | Alfalfa | es_ES |
| dc.title | “Efecto del uso de diferentes niveles de cúrcuma (Cúrcuma longa) como promotor natural de crecimiento en la alimentación de cuyes (Cavia porcellus) sobre los índices productivos”. | es_ES |
| dc.type | bachelorThesis | es_ES |
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