Efecto de la saborización del agua de bebida de cerdos en período de iniciación sobre las variables productivas y electrolitos en sangre
In order to evaluate the effect of flavoring the drinking water of pigs initiation stage of production and blood electrolyte variables, an experiment was conducted in the pig section of the Faculty of Agronomy, Central University of Venezuela, during the months of April-June 2011, a material consist...
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2015
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| Online Access: | http://hdl.handle.net/10872/9742 |
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| Summary: | In order to evaluate the effect of flavoring the drinking water of pigs initiation stage of production and blood electrolyte variables, an experiment was conducted in the pig section of the Faculty of Agronomy, Central University of Venezuela, during the months of April-June 2011, a material consisting of 90 sows L42 x L337 commercial line, with an average weight of 7.34 kg and 21 days old. A completely randomized design was used, two-factor factorial arrangement (ripe strawberry and cream cheese) and two levels of flavoring (ml/1000 250 and 500 L of water), with six replicates per treatment and three sows each with. The trial lasted a total of 42 days, of which the first 28 days evaluation period corresponded to the flavors in the drinking water. Weekly measurements of animal weight, food and water consumption were performed, considering for consumption, supply, and waste rejection. In order to determine the increase in weight (IP), daily gain (ADG), feed intake (CA), feed conversion (C), weekly water consumption (CSA), daily water consumption (CDA) and waste water (D). The data obtained were analyzed to check the assumptions of ANOVA, considering the repeated measures and mean comparisons using orthogonal contrasts, using SAS ®, 2002 .. Being obtained statistically significant differences (p <0.05) between treatments for program IP (10.99 kg / pig), GDP (1.57 kg / d), and CA (5.32 kg) in the cream cheese flavoring delivered at a dose of 250 ml/1000 L of water (T2), while for the CSA (15.28 L), CDA (2.18 L / d) and blood serum concentration of Ca (16.79 mg / dL), the best treatment was evaluated control treatment (T1), resulting no other significant variables evaluated. It is concluded that the use of flavoring in the drinking water improves the productive and economic variables without causing detriment to the health of the animals. |
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