Evaluación de las características físicas, químicas y organolépticas de la carne de cerdo bajo diferentes niveles de Harina de Romero (Rosmarinus Officinalis) como promotor de crecimiento.
| dc.contributor.advisor | Velasco Espinoza, Lino Fabian | |
| dc.contributor.author | Muñoz Valarezo, Yuviry Walleska | |
| dc.date.accessioned | 2025-05-02T17:42:10Z | |
| dc.date.available | 2025-05-02T17:42:10Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18164 | |
| dc.description | The present experimental research was developed in the Swine Production Unit of the Veterinary Medicine Faculty of Agricultural Sciences of the Technical University of Babahoyo, located in the city of Babahoyo-Montalvo, which evaluated the effect of the inclusion of rosemary meal (Rosmarinus Officinalis) in the diet of pigs on the physical, chemical and organoleptic characteristics of the meat for 10 weeks, 16 animals (males), 35 days old, were used, distributed in three treatments versus a control treatment T0 (Balanced + Water), T1 (Balanced with 2 g rosemary flour /kg of feed + water), T2 (Balanced with 4 g rosemary flour /kg of feed + water) and T3 (Balanced with 6 g rosemary flour /kg of feed + water) with two replicates and 2 experimental units each. Productive parameters were evaluated (initial weight, final weight, live weight gain and carcass yield) and the Benefit-Cost Indicator. The treatments were distributed under a Completely Randomized Design (CRD), where the experimental results obtained were subjected to a Pearson's Chi-square test with a significance level of 0.05 and 12 degrees of freedom. After the mathematical calculation, a value of X²c (calculated) was obtained: 5.75. Therefore, the null hypothesis is accepted, i.e., there is no relationship between the treatments and the ranges of the texture of the pork meat cooked in water without seasoningT3, the best results were achieved for the variables as growth promoter. Keywords: inclusion, organoleptic, physical, chemical, rosemary | es_ES |
| dc.description | The present experimental research was developed in the Swine Production Unit of the Veterinary Medicine Faculty of Agricultural Sciences of the Technical University of Babahoyo, located in the city of Babahoyo-Montalvo, which evaluated the effect of the inclusion of rosemary meal (Rosmarinus Officinalis) in the diet of pigs on the physical, chemical and organoleptic characteristics of the meat for 10 weeks, 16 animals (males), 35 days old, were used, distributed in three treatments versus a control treatment T0 (Balanced + Water), T1 (Balanced with 2 g rosemary flour /kg of feed + water), T2 (Balanced with 4 g rosemary flour /kg of feed + water) and T3 (Balanced with 6 g rosemary flour /kg of feed + water) with two replicates and 2 experimental units each. Productive parameters were evaluated (initial weight, final weight, live weight gain and carcass yield) and the Benefit-Cost Indicator. The treatments were distributed under a Completely Randomized Design (CRD), where the experimental results obtained were subjected to a Pearson's Chi-square test with a significance level of 0.05 and 12 degrees of freedom. After the mathematical calculation, a value of X²c (calculated) was obtained: 5.75. Therefore, the null hypothesis is accepted, i.e., there is no relationship between the treatments and the ranges of the texture of the pork meat cooked in water without seasoningT3, the best results were achieved for the variables as growth promoter. Keywords: inclusion, organoleptic, physical, chemical, rosemary | es_ES |
| dc.description.abstract | La presente investigación experimental se desarrolló en la Unidad productiva Porcina de la carrera de Medicina Veterinaria Facultad de Ciencias Agropecuarias de la Universidad Técnica de Babahoyo, localizada en la ciudad de Babahoyo- Montalvo, el cual evaluó el efecto de la inclusión de harina de romero (Rosmarinus Officinalis) en la dieta de cerdos sobre las características físicas, químicas y organolépticas de la carne durante 10 semanas, se utilizaron 16 animales (machos), de 35 días de edad, distribuidos en tres tratamientos frente a un tratamiento testigo T0 (Balanceado + Agua)T1(Balanceado con 2 gr Harina de romero /kg de alimento + agua ) T2 (Balanceado con 4 gr Harina de romero /kg de alimento + agua) y T3 (Balanceado con 6 gr Harina de romero /kg de alimento + agua) con dos repeticiones y 2 unidades experimentales cada uno. Se evaluaron Parámetros Productivos (Peso inicial, Peso final, Ganancia de Peso Vivo y Rendimiento a la canal y el Indicador Beneficio Costo, los tratamientos fueron distribuidos bajo un Diseño Completamente al Azar (DCA), donde los resultados experimentales obtenidos fueron sometidos a un Chi cuadrado de Pearson con un nivel de significancia de 0,05 y 12 grados de libertad se tiene un valor de X²t (tabulado): 19,68. Luego del cálculo matemático se obtuvo un valor de X²c (calculado): 5,75. Por lo tanto se acepta la hipótesis nula, es decir no existe relación entre los tratamientos y los rangos de la textura de la carne de cerdo cocida en agua sin condimentosT3, se lograron los mejores resultados para las variables como promotor de crecimiento. Palabras Claves: inclusión, organolépticas, físicas, química, romero | es_ES |
| dc.format.extent | 58 p | es_ES |
| dc.language.iso | es | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Inclusión | es_ES |
| dc.subject | Organolépticas | es_ES |
| dc.subject | Físicas | es_ES |
| dc.subject | Química | es_ES |
| dc.subject | Romero | es_ES |
| dc.title | Evaluación de las características físicas, químicas y organolépticas de la carne de cerdo bajo diferentes niveles de Harina de Romero (Rosmarinus Officinalis) como promotor de crecimiento. | es_ES |
| dc.type | bachelorThesis | es_ES |
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