Browsing Ingenieria Zootecnia by Author "BONILLA PEÑAFIEL WILMAN LENIN"
Results Per Page
ItemUTILIZACIÓN DE LOS RESIDUOS SÓLIDOS DE ALMIDÓN DE YUCA EN LA SUSTITUCIÓN PARCIAL DEL MAÍZ EN LA ALIMENTACIÓN DE CERDOS EN LA ETAPA DE PRECEBA.(INGENIERO ZOOTECNISTA, 2015) BONILLA PEÑAFIEL WILMAN LENIN ; BUENAVENTURA ZAMBRANO FÉLIX RAFAELSUMMARY The project aimed to characterize nutritionally solid waste starch obtained in Canuto Parish of Chone Canton province of Manabí and evaluate the biological and economic impact of its inclusion as partial or total replacement of corn in the diet of growing pigs, which it was held in the premises of the Faculty of Extension Zootécnicas Chone of University Technical of Manabí. The results of the research provided more information about the nutritional value of solid waste starch obtained in Chone Canton. For which this research was to evaluate the feed conversion and cost benefit of 16 pigs (Pientrain x Polanchina) using solid waste starch in corn partial replacement of 10, 20 and 30% with commercial control sample (Pronaca). The results showed that in all treatments no statistical differences, analyzing witness and sex without any difference in any of the cases mentioned thus confirmed that the use of solid residues of starch can be used in the partial replacement of corn without implying any alteration in normal growth and development of pigs. Moreover feeding pigs in the growth stage with starch solid waste a significant economic advantage was obtained referring to food trademark that was used as a control because the T3 (30% of solid waste starch partial replacement of corn) it represented a more than 50% income with respect to the final stage of research. Therefore this research project aims to use solid waste as raw material starch and an alternative for the development of our own food in raising pigs and develop in the province of Manabí especially in our Chone Canton sustainable food systems and economic advantage for the sustainable development of our agricultural producers. It will also serve as a basis for the future development of another project that includes improving the nutritional value by mixing with other alternative food produced in Manabí