Inulina de agave y aceite de orégano mejoran la productividad de pollos de engorda

Niriel Sánchez-Zamora, Ramón Silva-Vázquez, Zayd Eliud Rangel Nava, Carlos Alberto Hernández-Martínez, Jorge R. Kawas-Garza, Michael E. Hume, Daniela Denise Herrera-Balandrano, Gerardo Méndez-Zamora

Abstract


El objetivo de este estudio fue evaluar el efecto de inulina de agave (IA) y aceite esencial de orégano Mexicano (AEOM) en el comportamiento productivo, variables de sacrificio y calidad de la carne en pollos de engorda. Seis tratamientos fueron establecidos en dietas: T1 = dieta control, T2 = dieta + 5.0 g kg-1 IA, T3 = dieta + 10.0 g kg-1 IA, T4 = dieta + 5.0 g kg-1 IA + 0.2 g kg-1 AEOM, T5 = dieta + 10.0 g kg-1 IA + 0.2 g kg-1 AEOM, y T6 = dieta + 0.2 g kg-1 AEOM. Los tratamientos T4 y T6 incrementaron el peso pollos (P < 0.05), pero en consumo de alimento T4 fue el más alto y T6 el más bajo en todo el periodo de engorda. Así mismo, estos tratamientos incrementaron el peso sacrificio (P < 0.05), sin embargo T1 aumentó el rendimiento alas. T3 presentó la capacidad en retención de agua, dureza y gomosidad más alta (P < 0.05), mientras que T5 aumentó (P < 0.05) color amarillo, saturación y tono de la carne. La inulina de agave (10.0 g kg-1) y el aceite esencial de orégano (0.2 g kg-1) pueden usarse en la engorda de pollos para mejorar la producción y calidad de la carne.

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DOI: http://dx.doi.org/10.19136/era.a6n18.2197

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