Suplementación de jengibre en codornices como alternativa nutricional en la producción y calidad de huevo
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J.Selva Andina Anim. Sci.
Abstract
En presente estudio se valoró el comportamiento de la harina de jengibre (Zingiber officinale) sobre los parámetros productivos durante la primera etapa de postura en la codorniz (Coturnix coturnix japónica), fue realizado en cinco fases distribuidas en semanas (fase una, 1 y 2, fase dos. 3 y 4, fase tres.5 y 6, fase cuatro 7 y 8 y fase cinco 9 y 10) de postura. Las variables a estudiarse fueron: consumo de alimento (g) conversión alimenticia, mortalidad, (%), porcentaje de postura (%), calidad del huevo expresado en (peso del huevo (g) grosor de la cascara (mm), resistencia de la cascara (kgf), coloración de la yema. Se utilizó un diseño completamente al azar con cuatro tratamientos y seis repeticiones, además de un análisis de varianza y prueba de Tukey al 5%. Los tratamientos empleados fueron: T1, T2, T3 y T0 (testigo), se aplicaron en dosis de harina de jengibre de: 0 %, 0.2 %, 0.4 % y 0.6 % respectivamente. Las diferencias estadísticas entre T3 y el grupo testigo, determinadose que la harina favorece el consumo de alimento, sobre todo en las fases finales del estudio, (T1, T2 y T3) frente al grupo testigo. La conversión alimenticia muestra diferencias significativas con T2 en las fases intermedias de producción frente al testigo. el porcentaje de postura no presenta diferencias significativas, ademas la calidad de los huevos mejoro notablemente. Con respecto a la mortalidad existieron diferencias significativas sobre todo en T3 conparado con el testigo ya que las aves mostraron resistencia a enfermedades. Con relación a la rentabilidad fueron superiores los resultados de T3, con una RCB de 1.19. Concluyendo que la inclusión de harina de Jengibre mejora los parámetros productivos y la calidad de los huevos.
In this study, the behavior of ginger flour (Zingiber officinale) was evaluated on the productive parameters during the first stage of laying in quail (Coturnix coturnix japonica), it was carried out in five phases distributed in weeks (phase one, 1 and 2, phase two, 3 and 4, phase three, 5 and 6, phase four 7 and 8 and phase five 9 and 10) of posture. The variables to be studied were: feed consumption (g) feed conversion, mortality, (%), percentage of laying (%), egg quality expressed in (egg weight (g) shell thickness (mm), resistance of shell (kgf), yolk coloration. A completely randomized design with four treatments and six repetitions was used, as well as an analysis of variance and Tukey's test at 5%. The treatments used were: T1, T2 and T3 T0 (control), were applied in doses of ginger flour of: 0%, 0.2%, 0.4% and 0.6% respectively. The statistical differences between T3 and the control group, determined that the flour favors the consumption of food, especially in the final phases of the study, (T1, T2 and T3) compared to the control group. Feed conversion shows significant differences with T2 in the intermediate production phases compared to the control. The percentage of laying does not present significant differences, in addition to the quality of the eggs improved notabl e mind. Regarding mortality, there were significant differences especially in T3 compared to the control since the birds showed resistance to diseases. In relation to profitability, the results of T3 were superior, with a CRB of 1.19. Concluding that the inclusion of ginger flour improves the productive parameters and the quality of the eggs.
In this study, the behavior of ginger flour (Zingiber officinale) was evaluated on the productive parameters during the first stage of laying in quail (Coturnix coturnix japonica), it was carried out in five phases distributed in weeks (phase one, 1 and 2, phase two, 3 and 4, phase three, 5 and 6, phase four 7 and 8 and phase five 9 and 10) of posture. The variables to be studied were: feed consumption (g) feed conversion, mortality, (%), percentage of laying (%), egg quality expressed in (egg weight (g) shell thickness (mm), resistance of shell (kgf), yolk coloration. A completely randomized design with four treatments and six repetitions was used, as well as an analysis of variance and Tukey's test at 5%. The treatments used were: T1, T2 and T3 T0 (control), were applied in doses of ginger flour of: 0%, 0.2%, 0.4% and 0.6% respectively. The statistical differences between T3 and the control group, determined that the flour favors the consumption of food, especially in the final phases of the study, (T1, T2 and T3) compared to the control group. Feed conversion shows significant differences with T2 in the intermediate production phases compared to the control. The percentage of laying does not present significant differences, in addition to the quality of the eggs improved notabl e mind. Regarding mortality, there were significant differences especially in T3 compared to the control since the birds showed resistance to diseases. In relation to profitability, the results of T3 were superior, with a CRB of 1.19. Concluding that the inclusion of ginger flour improves the productive parameters and the quality of the eggs.
Description
Vol. 8, No. 2