Bibliographic citations
Celis, W., (2018). Uso de la Harina de Mucuna (Mucuna pruriens) como sustituto parcial de la torta de soya y su efecto sobre la performance de pollos parrilleros en la fase de acabado [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5788
Celis, W., Uso de la Harina de Mucuna (Mucuna pruriens) como sustituto parcial de la torta de soya y su efecto sobre la performance de pollos parrilleros en la fase de acabado [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2018. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5788
@misc{renati/971507,
title = "Uso de la Harina de Mucuna (Mucuna pruriens) como sustituto parcial de la torta de soya y su efecto sobre la performance de pollos parrilleros en la fase de acabado",
author = "Celis Del Águila, William",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2018"
}
The research work was carried out in the district and city of Yurimaguas, province of Alto Amazonas in 2016, with the purpose of determining the effect of the use of the mucuna flour (Mucuna pruriens) as a partial substitute for the cake of soybean on the performance of broiler chickens in the finishing phase; 336 Cobb chickens of 21 days of age were used. The treatments were T0, T1, T2 and T3, with 0, 5, 10 and 15% respectively of inclusion of mucuna meal and the evaluated parameters were: food con-sumo, weight increase and feed conversion, complemented with the yield of carcass, economic merit and tasting test. The results were analyzed statistically by means of the Completely Randomized Design (DCA). To test the treatments, the Duncan test was used at a confidence interval P <0.05. The results obtained were: food consumption, T0: 2.92; T1 = 2.68; T2 = 2.56 and T3 = 2.62 kg, with statistical difference (P <0.05) of the control compared to the other treatments, weight increase: T0 = 1.36; T1 = 1.28; T2 = 1.30 and T3 = 1.26 kg. no statistic difference, feed conversion: T0 = 2.15; T1 = 2.09; T2 = 1.97 and T3 = 2.09, with statistically significa nt difference (P <0.05) of T2 with respect to T0, carcass yield: T0 = 75.21; T1 = 74.42; T2 = 72.78 and T3 = 74.01%. The greatest economic merit measured in soles was for T2 = 1.75, followed by T0 = 1.73, T1 = 1.63 and T3 = 1.53. The order of preference of the carves in the tasting test was: T0 = 57.1%, T1 = 28.6%, T3 = 14.3% and T2 = 0%. It is concluded that the substitution of soya cake with soaked and roasted mucuna flour does not harm the performance of broiler chickens in the finishing phase. Recommend the use of 10% for this treatment method.
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