Evaluación de la inclusión de dos niveles de harina de morera (morus alba) sobre los parámetros productivos de aves de postura de la línea babcock brown en la Granja Experimental Villa Marina.

Abstract

With the objective of evaluating a food alternative, the main purpose of this research is the evaluation of the inclusion of different levels of mulberry flour (Morus alba) in the feeding of laying hens of the Babcock Brown line, as a partial replacement of their commercial food Having as objectives of this investigation to evaluate productive parameters such as: food conversion (food consumed on egg weight), food efficiency (product obtained on food consumed),% of posture (number of birds per egg produced), food consumption, weight of the egg, initial weight, final weight and an estimate of production costs. For this investigation, 30 birds of the Babcock Brown line from week 17 to week 24 of age were used, distributed in a control and two treatments, each with 10 birds per repetition which were each identified and evaluated in individual cages in the same bioclimatic conditions, a controlled supply of food was made per week (week 17: 90g period of accustoming, week 18: 85g, week 19 92g, week 20 100g, week 21 108g, week 22 110g, week 23 112g, week 24 114g) The diets consisted of T1 0% (100% balanced food), T2 10%, T3 20% of the commercial balanced food for the alternative (mulberry flour). As a result of this research, it was obtained that the inclusion of mulberry flour in the posture poultry client reduced feeding costs, since this forage plant is available on the farm, which can be acquired without increasing costs. Through this alternative diet in the feeding of posture birds, it was also possible to determine that in terms of egg production expressed in% of posture, significant differences were obtained, for the control treatment 80% (392 average eggs), for treatment 1 70% (343 average eggs), and for treatment 2 50% (245 average eggs). Regarding the pigmentation or color of the yolk, it was evident that at a higher percentage (%) of inclusion of mulberry flour, the color improves making this type of egg more striking and appealing.