Efecto de la alimentación en la producción de carne de calidad en cuyes. (Cavia Porcellus)
| dc.contributor.advisor | Vásconez Montúfar, Carmen | |
| dc.contributor.author | García Ruiz, Félix Humberto | |
| dc.date.accessioned | 2024-04-17T15:11:11Z | |
| dc.date.available | 2024-04-17T15:11:11Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16240 | |
| dc.description | Guinea pig production in Ecuador has a diverse character, ranging from family to commercial production units, where this practice has been valued for its contribution to food security, as guinea pig meat is appreciated for its protein content and low levels of fat. Therefore, the purpose of this research work is to investigate the nutritional requirements that influence the feeding of guinea pigs(Cavia porcellus) to guarantee meat quality production. Currently, guinea pig production continues to have limitations at an economic and competitive level in the markets; however, producers must adopt strategies that contribute to the adequate management of the feed and the environment to guarantee optimal growth and development. In addition, it is important to ensure overall welfare by minimising stress; it should be noted that new technological trends should cover areas in the feed industry and develop more efficient methods that include alternative, but ecosystem-friendly, ingredients. In addition, it is important to ensure overall well-being by minimising stress; it should be noted that new technological trends must cover areas in the food industry and develop more efficient methods that include alternative, but ecosystem-friendly, ingredients. Due to the growing demand for this species, rural communities have been favoured by the commercialisation of its meat, forming part of the family economy. This has turned them into new opportunities for protein diversification at local and international level; however, this requires the incorporation of essential components that guarantee a higher carcass yield and reduce rearing time. | es_ES |
| dc.description | Guinea pig production in Ecuador has a diverse character, ranging from family to commercial production units, where this practice has been valued for its contribution to food security, as guinea pig meat is appreciated for its protein content and low levels of fat. Therefore, the purpose of this research work is to investigate the nutritional requirements that influence the feeding of guinea pigs(Cavia porcellus) to guarantee meat quality production. Currently, guinea pig production continues to have limitations at an economic and competitive level in the markets; however, producers must adopt strategies that contribute to the adequate management of the feed and the environment to guarantee optimal growth and development. In addition, it is important to ensure overall welfare by minimising stress; it should be noted that new technological trends should cover areas in the feed industry and develop more efficient methods that include alternative, but ecosystem-friendly, ingredients. In addition, it is important to ensure overall well-being by minimising stress; it should be noted that new technological trends must cover areas in the food industry and develop more efficient methods that include alternative, but ecosystem-friendly, ingredients. Due to the growing demand for this species, rural communities have been favoured by the commercialisation of its meat, forming part of the family economy. This has turned them into new opportunities for protein diversification at local and international level; however, this requires the incorporation of essential components that guarantee a higher carcass yield and reduce rearing time. | es_ES |
| dc.description.abstract | La producción de cuyes en el Ecuador tiene un carácter diverso, abarcando desde unidades de producción familiares hasta comerciales, donde esta práctica ha sido valorada por su contribución a la seguridad alimentaria, ya que la carne de cuy es apreciada por su contenido proteico y bajos niveles de grasa. Por lo que el presente trabajo investigativo tiene como propósito investigar los requerimientos nutricionales que influyen en la alimentación de cuyes (Cavia porcellus) para garantizar una producción la calidad de la carne, en la actualidad, la producción de cuyes sigue teniendo limitantes a nivel económico y de competitividad dentro de los mercados; no obstante, los productores deben de adoptar estrategias que contribuyan al manejo adecuado de la alimentación y el ambiente para garantizar un óptimo crecimiento y desarrollo. Además, se torna relevante asegurar el bienestar integral minimizando el estrés; es preciso destacar que las nuevas tendencias tecnológicas deben cubrir áreas en la industria alimentaria y desarrollar métodos más eficientes que incluyan ingredientes alternativos, pero amigables con el ecosistema. Debido a la creciente demanda de esta especie se ha visto favorecida las comunidades rurales que se dedican a comercializar su carne, formando parte de la economía familiar. Convirtiéndolos en nuevas oportunidades de diversificación proteica a nivel local e internacional; sin embargo, para ello se debe de incorporar componentes esenciales que garanticen un mayor rendimiento a la canal y reduciendo el tiempo de crianza. | es_ES |
| dc.format.extent | 39 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | 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 | Requerimientos nutricionales | es_ES |
| dc.subject | Calidad cárnica | es_ES |
| dc.subject | Indicadores de producción | es_ES |
| dc.title | Efecto de la alimentación en la producción de carne de calidad en cuyes. (Cavia Porcellus) | es_ES |
| dc.type | bachelorThesis | es_ES |
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