Citas bibligráficas
Romero, A., (2018). Niveles de harina de coca (Erythroxilum coca) sobre el rendimiento productivo de pollos de carne [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3645
Romero, A., Niveles de harina de coca (Erythroxilum coca) sobre el rendimiento productivo de pollos de carne [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3645
@mastersthesis{renati/248872,
title = "Niveles de harina de coca (Erythroxilum coca) sobre el rendimiento productivo de pollos de carne",
author = "Romero Vásquez, Abner Ruben",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The present study was carried to evaluate the effect of the supplementation of three levels of coca flour (Erythroxilum coca), in replacement of wheat bran, on the performance of meat chickens measured through body weight, weight gain, feed intake, feed conversion, mortality, carcass yield, viscera weights, abdominal fat weight, analysis of blood metabolites, pigmentation and economic retribution. A total of 256 chicks (Cobb 500) were used for a period of 42 days, distributed in four treatments: (T1) control diet without coca flour; (T2) diet with 2 percent coca flour; (T3) diet with 4 percent coca flour; (T4) diet with 6 percent coca flour. Each diet was supplied ad libitum to 4 groups of 64 chickens each, (32 females and 32 males) in the phases of starter, grower and finisher. For the analysis of the data a Completely Randomized Design (DCA) was used with four treatments and four repetitions, for all stages. The results showed no significant differences with respect to the variables of final body weight, weight gain, carcass yield, mortality and feed conversion. Carcass yield were better with the control diet (0 percent of coca flour) resulting in the best economic retribution. In the case of pigmentation, the differences between treatments were highly significant, obtaining higher values of this variable for the diets with the highest level of coca flour.
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