Análisis sobre la incidencia de harina de sacha inchi (plukenetia volubilis l.) en los parámetros productivos de pollos de engorde en el departamento del cauca
Under conditions of the municipality of Popayan, department of Cauca, an analytical, quantitative study with a completely randomized design was carried out with two comparative tests corresponding to two stages of experimentation to evaluate the effects of the percentage of inclusion of Sacha Inchi (plukenetia volubis L.) flour in the Cobb 500-line broiler diet.
In the first trial, 4 treatments were evaluated with different inclusion levels of Sacha Inchi cake (0%, 10%, 20% and 30%) applied to chickens in the starter stage for twelve (12) days. And in the second trial, 3 treatments were evaluated with different levels of inclusion of Sacha Inchi cake, (0%, 5%, 10%) applied to chickens in the finishing stage for twenty-one (21) days.
To meet the proposed objective, the productive parameters Feed consumption, Weight gain and Feed conversion were analyzed, using descriptive statistics in the initiation stage, it is observed that as the percentage of inclusion of the Sacha Inchi cake flour increases, food consumption decreases, the marked loss of appetite in these diets is due to the presence of anti-nutritional factors in the protein, mainly expressed by tannins. In the finishing stage, to counteract the effect of anti-nutritional factors, baking was carried out at 102ºC for twenty minutes, it was observed that there was a significant improvement in consumption in relation to the initiation stage.
Regarding weight gain, it was determined that in both trials as the inclusion of Sacha Inchi Cake (SIC) increases, weight gain decreases, seeing that the decrease in weight gain is more noticeable in the stage of ending. Regarding the feed conversion in the initiation stage, it is inferred that as the inclusion percentage of SIC flour increases, the feed conversion increases, in the same way in the completion stage.
The results obtained made it possible to identify that the percentage inclusion of Sacha Inchi Cake flour up to 10% pre-baked and unbaked in the initiation and completion stages of broilers does not present mortality rates, that the inclusion at levels of more than 10 % if it negatively affects the productive parameters evaluated, of the two trials, the treatments with the pre-baked Sacha Inchi cake present a reduction of tannins, but it is not total.
Future research should be carried out to analyze the use of Sacha Inchi flour in other species of livestock interest, specifically in polygastric species, taking into account the possibility that these species may have a better assimilation of this protein complex present in Sacha Inchi (plukenetia volubis L.).
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