Inclusión de Inmunoglobulinas de Huevo en la Alimentación de Cerdos en las Etapas de Destete y Crecimiento.

Abstract

ABSTRACT1091 At the Cattle and Livestock Science Faculty of the Escuela Superior Politécnica de Chimborazo the Technical Paper titled Inclusion of Egg Inmunoglobulins in Feeding Pigs at the Weaning and Growth stages was developed to determine the results upon including in the diet of weaned piglets the egg immnuoglobulins. In this bibliography Investigation the influence of egg immunoglobulins (egg flour). was determined in feeding and productive behavior of pigs subjected to diets including different levels of such additive observing that the productive parameters such as final weight alimentary conversion index are positive and affected with the inclusion of egg flour; moreover the results show a significant improvement in the pig sanitation subjected to this treatment upon improving and presenting a minor alteration in the intestinal morphology of the piglet at the weaning stage thus protecting its immune system.