EFECTO DE LA INCLUSIÓN DE Moringa oleifera Lam. EN DIETAS DE CODORNIZ, SOBRE POSTURA, UTILIZACIÓN DE ENERGÍA, PROTEÍNA METABOLIZABLE Y CALIDAD DE HUEVO
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DOI:
https://doi.org/10.29105/agricolis.v1i3.21Palabras clave:
codorniz, harina de moringa, utilización energía y proteína, calidad de huevoResumen
El presente estudio se realizó para evaluar el efecto de la adición de hojas de 0, 5 y 10% de harina de hoja de moringa en la dieta de codorniz sobre la utilización de nutrientes, postura y calidad de huevo. Codornices de postura con peso vivo inicial de 140 g, alojadas individualmente, se asignaron a tres niveles de inclusión de hojas de moringa (T1 0%, T2 5% y T3 10%) en la dieta (n = 6 por dieta). Durante 8 semanas del ciclo de postura, se registró peso de la codorniz y consumo de alimento. Se seleccionaron 59 huevos de cada tratamiento para análisis de calidad y contenido nutrimental del huevo. En la cuarta semana se colectaron excretas durante un periodo de 48 horas, para determinar la utilización de energía y proteína. El experimento fue un diseño completamente al azar, y se compararon medias por el método de Tukey. Consumo de alimento, GDP, peso final, la utilización de proteína y energía de la dieta y la producción de huevo fueron similares entre tratamientos (P > 0.05). El peso del huevo y el grosor del cascarón fueron mayores para T1 (P < 0.05). Los huevos de T2 y T3 tuvieron valores de color a* y b* más altos (P < 0.001). En conclusión, la adición de harina de hojas de moringa hasta en 10% en la dieta de codorniz de postura tuvo efectos positivos en la pigmentación de la yema de huevo, sin afectar la eficiencia de producción de huevo.
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Derechos de autor 2024 Kenia Mariela Degollado Aguayo, Hugo Bernal Barragán, Emilio Olivares Sáenz, Nydia Corina Vásquez Aguilar, Miguel Cervantes Ramírez, Adriana Morales Trejo, Carlos Alfredo Gaona Rodríguez, Fernando Sánchez Dávila
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
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