El suero de queso como suplemento en la alimentación de cerdos de preceba

Autores/as

Palabras clave:

preceba porcina; suero de queso; indicadores productivos.

Resumen

El experimento se desarrolló en la unidad producción cooperativa avipollo comunidad de corral viejo, con el objetivo de evaluar el suero de queso y su efecto como aditivo, en el comportamiento de indicadores productivos de precebas porcinas. Para este estudio se utilizó un diseño completamente aleatorizado con 20 cerdos de 70 días de nacidos de la raza Yorkland Duroc, divididos en dos grupos de 10 animales cada uno, de los cuales uno fue utilizado como control y el otro se le incluyó el suero de queso en la dieta durante el período de evaluación (40 días). El suero de queso utilizado se obtuvo de la empresa Lácteo Bestalilla y luego de realizar su caracterización, se aplicó al 1,5 % de la materia seca del alimento consumido. Se evaluaron indicadores productivos. El suero de queso mostró características de calidad apropiadas para el consumo animal. Durante el período de estudio los animales tratados no presentaron problemas de salud, sin embargo, en los animales no tratados se manifestaron procesos entéricos, neumónicos. Los incrementos de peso fueron (2,29 Kg); la ganancia media diaria fue de 641.75 y el índice de conversión (2.98 Kg), indicadores productivos que se comportaron superiores en los cerdos tratados con respecto a los no tratados para p<0.01. Se concluye que la utilización de suero de queso como suplemento para cerdos en preceba puede optimizar el uso de los nutrientes de la dieta y garantizar mejor comportamiento productivo, toda vez que elimina la contaminación que el mismo produce en el medio ambiente PALABRAS CLAVE: preceba porcina; suero de queso; indicadores productivos. Cheese whey as a supplement in the feeding of pre-fathering pig ABSTRACT The experiment was carried out in the old corral community poultice cooperative production unit, with the objective of evaluating the cheese whey and its effect as an additive, in the behavior of productive indicators of pre-fattening pigs. For this study, a completely randomized design was used with 20 70-day-old pigs of the Yorkland Duroc breed, divided into two groups of 10 animals each, one of which was used as a control and the other included serum. cheese in the diet during the evaluation period (40 days). The cheese whey used was obtained from the Lácteo Bestalilla company and after carrying out its characterization, it was applied to 1.5 % of the dry matter of the food consumed. Productive indicators were evaluated. The cheese whey showed appropriate quality characteristics for animal consumption. During the study period, the treated animals did not present health problems, however, enteric, and pneumonic processes manifested in untreated animals. The weight increases were (2.29 Kg); the average daily gain was 641.75 and the conversion index (2.98 Kg), productive indicators that behaved higher in treated pigs compared to untreated ones for p<0.01. It is concluded that the use of cheese whey as a supplement for pre-fattening pigs can optimize the use of dietary nutrients and guarantee better productive performance, since it eliminates the contamination that it produces in the environment. KEYWORDS: swine pre-fattening; cheese whey; productive indicators.

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Biografía del autor/a

Asterio Denis Barbarú Grajales, Escuela Superior Politécnica de Chimborazo. Sede Orellana

Licenciado en Bioquímica. PhD en Ciencias Veterinarias. Profesor Ocasional. Escuela Superior Politécnica de Chimborazo. Sede Orellana. Ecuador. Email: asterio.barbaru@espoch.edu.ec CÓDIGO ORCID: https://orcid.org/0000-0002-2862-4558

Sandra Elizabeth Suárez Cedillo, Escuela Superior Politécnica de Chimborazo. Sede Orellana

Ingeniera en Biotecnología de los Recursos Naturales. Máster en Microbiología. Profesor Ocasional. Escuela Superior Politécnica de Chimborazo. Sede Orellana. Ecuador. Email: sandra.suarez@espoch.edu.ec CÓDIGO ORCID: http://orcid.org/0000-0003-3148-7897

Tannia Jazmín Vargas Tierras, Escuela Superior Politécnica de Chimborazo. Sede Orellana

Ingeniera Química. Máster en Química. Mención Química Física. Profesor Ocasional. Escuela Superior Politécnica de Chimborazo. Sede Orellana. Ecuador. Email: tannia.vargas@espoch.edu.ec CÓDIGO ORCID: https://orcid.org/0000-0003-4777-4559

José Miguel Mira Naranjo, Escuela Superior Politécnica de Chimborazo. Sede Orellana

Médico Veterinario Zootecnista. Master Universitario en Medicina, Mejora, y Sanidad Animal. Profesor Ocasional. Escuela Superior Politécnica de Chimborazo. Sede Orellana. Ecuador. Email: josem.mira@espoch.edu.ec CÓDIGO ORCID: https://orcid.org/0000-0002-8202-8685   

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Publicado

2022-11-21

Cómo citar

Barbarú Grajales, A. D., Suárez Cedillo, S. E., Vargas Tierras, T. J., & Mira Naranjo, J. M. (2022). El suero de queso como suplemento en la alimentación de cerdos de preceba. Mikarimin. Revista Científica Multidisciplinaria, 8(3), 145–156. Recuperado a partir de https://revista.uniandes.edu.ec/ojs/index.php/mikarimin/article/view/2967