Valoración del fruto de cucurbita moschata como fuente de carotenoide natural, su efecto alimenticio sobre el rendimiento productivo en pollos de engorde gallus sp, y aceptación organoléptica de las aves por parte del consumidor humano.
Cargando...
Autores
Mendoza Rivadeneira, Freddy Alain
Director
Tipo de contenido
Document language:
Español
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Documentos PDF
Resumen
La presente tesis doctoral estuvo enfocada en valorar una fuente pigmentante natural para la industria avícola ecuatoriana, como materia prima que posibilitara sustituir los pigmentantes industriales utilizados en la producción avícola. El objetivo consistió en: Valorar el uso del fruto de Cucurbita moschata Variedad macre como fuente de carotenoide natural, su efecto alimenticio sobre el rendimiento productivo en pollos de engorde Gallus sp, y aceptación organoléptica de las aves por parte del consumidor ecuatoriano. Para lograr lo anterior se valoró la incorporación de diferentes niveles de incorporación de la harina integral del fruto de la especie Cucurbita moschata (Variedad macre) (HICM.VM) en dietas balanceadas y en porcentajes del 10%, 12% y 15%. El tratamiento que presentó la mejor fijación de pigmentos en la piel y en los tarsos de las aves (Gallus sp.) fue la utilización del 15% de HICM.VM en épocas de alta cosecha; y del 10% de HICM.VM en época de baja cosecha, acorde con el rendimiento productivo y económico de las aves; y sus bondades hedónicas detectada por los consumidores ecuatorianos, superando a los demás tratamientos en relación al sabor, la textura y la apariencia general, y mostrando un resultado óptimo en lo concerniente al olor y el color.
//Abstract: The present doctoral thesis was focused on assessing a natural pigment source for the Ecuadorian poultry industry, as a raw material that would make it possible to replace the industrial pigments used in poultry production. The objective was to: Value the use of the fruit of Cucurbita moschata, macre variety as a source of natural carotenoid, its nutritional effect on the productive performance in broilers Gallus sp, and organoleptic acceptance of birds by the Ecuadorian consumer. To achieve the above, the incorporation of different levels of incorporation of the integral flour of the fruit of the species Cucurbita moschata (macre variety) (HICM.VM) in balanced diets and in percentages of 10%, 12% and 15% was valued. The treatment that presented the best fixation of pigments in the skin and tarsi of birds (Gallus sp.) was the use of 15% of HICM.VM in times of high harvest; and 10% of HICM.VM in the low harvest season, in accordance with the productive and economic performance of the birds; and its hedonic benefits detected by Ecuadorian consumers, surpassing other treatments in relation to taste, texture and general appearance, and showing an optimal result in regard to smell and color.
//Abstract: The present doctoral thesis was focused on assessing a natural pigment source for the Ecuadorian poultry industry, as a raw material that would make it possible to replace the industrial pigments used in poultry production. The objective was to: Value the use of the fruit of Cucurbita moschata, macre variety as a source of natural carotenoid, its nutritional effect on the productive performance in broilers Gallus sp, and organoleptic acceptance of birds by the Ecuadorian consumer. To achieve the above, the incorporation of different levels of incorporation of the integral flour of the fruit of the species Cucurbita moschata (macre variety) (HICM.VM) in balanced diets and in percentages of 10%, 12% and 15% was valued. The treatment that presented the best fixation of pigments in the skin and tarsi of birds (Gallus sp.) was the use of 15% of HICM.VM in times of high harvest; and 10% of HICM.VM in the low harvest season, in accordance with the productive and economic performance of the birds; and its hedonic benefits detected by Ecuadorian consumers, surpassing other treatments in relation to taste, texture and general appearance, and showing an optimal result in regard to smell and color.