Evaluación de la Influencia en la Calidad de Alimento para Pollo de Engorde Utilizando Acondicionamiento con Aplicación de Vapor en Varios Puntos

Ninfa Covaleda Triana

doi:10.22490/25394088.1110

Vol. 6 (2012)

Published

2012-06-02

PDF (Spanish)

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Covaleda Triana, N. (2012). Evaluation of the Influence on Quality of Broiler Fee d Using Steam Conditioning With Application at Various Points. Publicaciones E Investigación, 6, 101-112. https://doi.org/10.22490/25394088.1110

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Evaluation of the Influence on Quality of Broiler Fee d Using Steam Conditioning With Application at Various Points

DOI: https://doi.org/10.22490/25394088.1110

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Artículo original

Ninfa Covaleda Triana

His paper presents experimental development to improve the conditioning of feed for broiler work in order to improve and evaluate the behavior of the conditioning process of balanced feed for Broiler with steam distribution with multiple entries in a company producing 4000 ton / month, the adaptation of new technology was performed in order to increase the efficiency of the process of making balanced food improving its quality with a low investment. During the experimental development profits generated in terms of production and quality are shown, which were satisfactory for the experimental model.

conditioning, efficiency, improvement, quality, vapor

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Fedna.(2013) Tasa de gelatinización de almidones. 1999. [Online] Consultado el 11 de Diciembre de 2013. Availabe: http://www.fundacionfedna.org/tecnicas_de_analisis/tasa-de-gelatinizaci%C3%B3n-delalmid%C3%B3n

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Evaluation of the Influence on Quality of Broiler Fee d Using Steam Conditioning With Application at Various Points

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