Evaluación in vitro de la calidad del balanceado con diferentes niveles de probióticos para pavos en etapa inicial.

Abstract

This research aimed to evaluate the in vitro quality of the balanced feed with different levels of probiotics for feeding turkeys in the initial stage. During the food processing, different levels of whey were added (0, 10, 20, and 30%), and a kinetic growth of lactic acid bacteria was carried out in different periods (0, 24, 48, 72, and 96 hours), as well as bromatological and microbiological analyses. A completely randomized design (CRD) was applied with four replicates per treatment. The experimental unit size was 1 kg. Statistical tests were carried out using an analysis of variance (ADEVA) with a probability of 0.01 and Tukey mean separation at 5% significance. The best result was the addition of 30% whey since it showed a high growth kinetics of lactic acid bacteria and the absence of pathogenic bacteria. In the bromatological results, it obtained optimal percentages for the development of turkeys in the initial stage. It is concluded that the best treatment was 30% whey since it reported the absence of pathogenic bacteria. Using 30% whey in the feed is recommended to produce an antagonistic effect.