Utilización de dos Niveles de Torta de Maracuyá con Enzimas y su Efecto en la Producción de Huevos en la Segunda Etapa de Gallinas Lohmann Brown

Abstract

The poultry program of the Cattle Science Faculty from the ESPOCH, Chimborazo Province, Canton Riobamba, a testimony was used and two-Ievel control of Maracuyá Cake (0.00, 2.50 and 5.00%) with and without exogenous enzymes to observe the effect on egg production in the second stage of Lohmann Brown hens. The research used the same 480 chickens that consisted of 20 birds per EU, with 4 replicates by treatment. The results were analyzed under a completely randomized design, which was used for the statistical program Infostat. The results show that the control treatment had the highest amount of food consumed 118 g, and 78.52% improved production and an improved of 50.26 g egg mass, however the food conversion, egg per hen housed, did not record statistical differences between the studied treatments. Finally, the best digestibility is achieved with 5% of Maracuyá cake with the 69.92% enzymes. The best cost benefit was obtained by using the control treatment with and without enzymes whose indicator was 1.15 and 1.14 respectively. It is not recommended to use Maracuyá cake in the feeding of Lohmann Brown hens, because we didn't have an adequate response according to other treatments.