Citas bibligráficas
Retamozo, J., (2019). Niveles de Treonina en el rendimiento productivo y calidad del huevo en Gallinas Novogen Brown [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5408
Retamozo, J., Niveles de Treonina en el rendimiento productivo y calidad del huevo en Gallinas Novogen Brown []. PE: Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/5408
@misc{renati/1114392,
title = "Niveles de Treonina en el rendimiento productivo y calidad del huevo en Gallinas Novogen Brown",
author = "Retamozo Cáceres, Juan Gonzalo",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
The objective of the research was to evaluate 4 levels of threonine including 3 levels of L-threonine in diets for Novogen Brown laying hens and observe their effect on the productive parameters and the internal quality of the egg. The levels used were 0.1, 0.2, 0.3 percent and a control diet with 0 percent L-threonine containing 0.73, 0.83, 0.93 and 0.63 percent of threonine, respectively. This research was carried out in the facilities of the Poultry Experimental Unit of the National Agrarian University La Molina. 192 commercial cage hens reared in a cage of 28 weeks of age were used, which were distributed in 4 treatments with 8 repetitions, each cage being repeated and 6 chickens per cage placed. The results show that the level of 0.83 percent of threonine in the diet for laying hens allowed to improve productive parameters such as: percentage of posture and egg mass. Likewise, the inclusion of 0.93 percent of threonine in the diet allowed obtaining the best results for the internal quality parameters of the egg. However, the economic retribution was lower in the diets that had L-threonine compared to the control. In conclusion it is recommended to use 0.3 percent levels of Lthreonine and 0.93 percent threonine in the diet for Novogen Brown chickens.
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