Citas bibligráficas
Varas, C., (2018). Evaluación de ácidos grasos neutralizados de pescado en reemplazo de aceite de soya en dietas de postura para gallinas Hy-Line Brown [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3840
Varas, C., Evaluación de ácidos grasos neutralizados de pescado en reemplazo de aceite de soya en dietas de postura para gallinas Hy-Line Brown [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3840
@misc{renati/243441,
title = "Evaluación de ácidos grasos neutralizados de pescado en reemplazo de aceite de soya en dietas de postura para gallinas Hy-Line Brown",
author = "Varas Hilario, Carlos Enrique",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The aim of this investigation was to asses’ different levels of incorporation of neutralized fatty acids from fish in replacement of soybean oil, in diets posture for Hy-Line Brown laying hens at levels of 1.5 and 3.0 percent. It took place in the facilities of the Experimental Poultry Farm of the National Agrarian University La Molina. 270 laying hens of 41 weeks of age were selected, which were distributed among nine experimental units. Each one is provided with 5 cages that are home to 6 hens each. The ingredients used for the preparation of the experimental diets were yellow corn, soybean cake, soybean oil and additives such as calcium carbonate, pre-mix of vitamins and minerals. These diets were formulated following the requirements of the posture line Hy-Line Brown 2016 and the physical form of feed was flour. The criteria used for this research were: posture percentage, average egg weight, egg mass, feed Intake, feed conversion, mortality and economic retribution of the food. The inclusion of 3.0 percent of the neutralized fatty acids from fish on Hy-Line Brown laying hens, increased up to 4 percent the economic retribution of food in comparison to the diet that did not use these fatty acids.
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