Utilización de leche bovina fermentada en la alimentación de lechones destetos durante la cuarta y quinta semana de edad
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2007
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Universidad de La Salle. Facultad de Ciencias Agropecuarias. Zootecnia
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En el presente estudio se realizaron 2 experimentos con el fin de minimizar el impacto de la transición de dieta láctea a una dieta seca. En el experimento 1 se suplemento con leche bovina fermentada en niveles de 0 (G0), 10% (G1) y 20% (G2). La leche fue fermentada con un 3% de Kumis y se suministró durante 14 días. El peso corporal de los grupos G1 y G2 fue significativamente (p
In the present study made 2 experiment with the objective of minimize of the transition impact since a diet lacto employee to a dry diet. In the experiment 1 was supplemented with fermented bovine milk in levels of 0 (G0), 10% (G1) y 20% (G2). The milk was fermented with 3% de commercial kumis and was supplemented by 14 day. The corporal weight of the groups G1 and G2. Therefore, supplementation with fermented bovine milk is a viable alternative that reduces the impact that has in milk transition of a diet lacto employee to a dry diet. Improving the homogeneity of the lots, which translation in a smaller time to the sacrifice. In the second experiment was evaluated the addition of essential oil oregano to the supplementation with kumis for this was made 2 groups of 14 pigs age one so: G0: 20% fermented bovine milk and commercial diet and G1: 20% fermented bovine milk with 123 mg/Kg of dry food consumed essential oil oregano and commercial diet . the results were analyzed under design completely at random. The corporal weight of group G1 was significantly (p
In the present study made 2 experiment with the objective of minimize of the transition impact since a diet lacto employee to a dry diet. In the experiment 1 was supplemented with fermented bovine milk in levels of 0 (G0), 10% (G1) y 20% (G2). The milk was fermented with 3% de commercial kumis and was supplemented by 14 day. The corporal weight of the groups G1 and G2. Therefore, supplementation with fermented bovine milk is a viable alternative that reduces the impact that has in milk transition of a diet lacto employee to a dry diet. Improving the homogeneity of the lots, which translation in a smaller time to the sacrifice. In the second experiment was evaluated the addition of essential oil oregano to the supplementation with kumis for this was made 2 groups of 14 pigs age one so: G0: 20% fermented bovine milk and commercial diet and G1: 20% fermented bovine milk with 123 mg/Kg of dry food consumed essential oil oregano and commercial diet . the results were analyzed under design completely at random. The corporal weight of group G1 was significantly (p
Palabras clave
Lechones, Leche, Fermentación, Orégano