Evaluación de la inclusión de harina de Yatago (Trichanthera gigantea) sobre los parámetros productivos en aves de postura de la línea babcock Brown de la granja experimental Villa Marina.

Abstract

In order to carry out a preliminary evaluation of an alternative food, based on available resources in the experimental farm villa marina municipality of pamplonita, the objective of this study is to evaluate the inclusion of two levels of Yatago flour (trichanthera gigantea), as a replacement partial of a commercial feed for hens of the brown Babcock line in the posture phase, in this investigation was carried out to evaluate the following productive parameters: feed conversion, feed efficiency,% posture, feed consumption and egg weight. A design of complete randomized blocks was implemented by two treatments and one control, with ten (10) replicates each. The experimental period was evaluated in the course of eight (8) weeks, starting from a period of habituation to the consumption of yatago flour that was of 12 days offering low quantities to guarantee the consumption of this food. the data were collected some daily and others weekly, to finally apply descriptive statistics tests, analysis of variance, using the LSD fiches p <0.05 test to give the conclusions of the investigation. We used 30 birds from the Brown Babcock line from week 33 to age 40, distributed in four treatments, with three repetitions and 10 birds per repetition, located in individual cages per bird with similar bioclimatic conditions, with controlled feed supply (115g / bird / day); the treatments consisted in the replacement of 20% (T1), 10% (T2), 0 (T3)% of the commercial food for the alternative one (yatago flour). The inclusion of Yatago flour in the diet in the laying birds reduces production costs since this forage plant is available in graja and is easily acquired without raising costs. The feeding of the birds of posture of marine villa with this alternative diet and it was determined that as for the production of eggs no significant differences between the treatments is evidenced (T1 10% -T2 20%) and the control. After eight weeks, he obtained a total of five hundred and fifty-eight eggs for treatment number one (T1), five hundred twenty six eggs in treatment two (T2) and five hundred nineteen eggs produced by the control treatment. Regarding the color of the yolk, the difference is that the higher percentage of inclusion of yatago flour the color improves and this makes this type of egg more palatable.