Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs
There were used 30 pre-fattening pigs of Yorkshire x Landrace hybrid, 7 kg average weight, during 42 days, coinciding between 33 to 76 days of the pigs´ age, with the objective of replacing the 0 (control); 15 and 30% of the conventional feed for the fermented pumpkin, according to completely random...
| Main Authors: | , , , , |
|---|---|
| Format: | Online |
| Language: | spa |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2019
|
| Subjects: | |
| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835 |
| _version_ | 1801706476286246912 |
|---|---|
| author | Medina-González, Rafael Ortiz-Milán, Abel Elias-Iglesias, Arabel Álvarez-Villar, Victor M. Brea-Maure, Odelin |
| author_facet | Medina-González, Rafael Ortiz-Milán, Abel Elias-Iglesias, Arabel Álvarez-Villar, Victor M. Brea-Maure, Odelin |
| author_sort | Medina-González, Rafael |
| collection | OJS |
| description | There were used 30 pre-fattening pigs of Yorkshire x Landrace hybrid, 7 kg average weight, during 42 days, coinciding between 33 to 76 days of the pigs´ age, with the objective of replacing the 0 (control); 15 and 30% of the conventional feed for the fermented pumpkin, according to completely randomized design with three treatments and ten repetitions, each baby was considered as a repetition. The concentration of yeasts in the pumpkin fermentation was determined, where an apparent stability in the concentration of these microorganisms was observed 21 days after the fermented was elaborated, while in the pigs the final live weight (27.30, 28.00 and 27.50 kg), the average daily gain (483, 502 and 488 g / day), the consumption of dry matter (30.37, 30.38 and 30.33 kg) and the conversion of dry matter (1.50, 1.44 and 1.48 kg DM / kg PV respectively) did not present a significant difference between the treatments evaluated; however, in the control treatment, there were more animals with diarrhea and mortality reached 10%; while in treatments that included fermented pumpkin, the rate of diarrhea was minimal and deaths were nil. It is concluded that pumpkin fermentation did not affect the productive indicators of pre-fattening pigs, while reducing the occurrence of diarrhea and avoiding deaths in this technological category. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-8835 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2019 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-88352021-07-12T04:48:19Z Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs Efecto de la calabaza fermentada (Cucúrbita pepo) en los parámetros productivos y de salud en cerdos en preceba Medina-González, Rafael Ortiz-Milán, Abel Elias-Iglesias, Arabel Álvarez-Villar, Victor M. Brea-Maure, Odelin fermented food pigs yeasts alimento fermentado cerdos levaduras There were used 30 pre-fattening pigs of Yorkshire x Landrace hybrid, 7 kg average weight, during 42 days, coinciding between 33 to 76 days of the pigs´ age, with the objective of replacing the 0 (control); 15 and 30% of the conventional feed for the fermented pumpkin, according to completely randomized design with three treatments and ten repetitions, each baby was considered as a repetition. The concentration of yeasts in the pumpkin fermentation was determined, where an apparent stability in the concentration of these microorganisms was observed 21 days after the fermented was elaborated, while in the pigs the final live weight (27.30, 28.00 and 27.50 kg), the average daily gain (483, 502 and 488 g / day), the consumption of dry matter (30.37, 30.38 and 30.33 kg) and the conversion of dry matter (1.50, 1.44 and 1.48 kg DM / kg PV respectively) did not present a significant difference between the treatments evaluated; however, in the control treatment, there were more animals with diarrhea and mortality reached 10%; while in treatments that included fermented pumpkin, the rate of diarrhea was minimal and deaths were nil. It is concluded that pumpkin fermentation did not affect the productive indicators of pre-fattening pigs, while reducing the occurrence of diarrhea and avoiding deaths in this technological category. Se utilizaron 30 cerdos en preceba del hibrido Yorkshire x Landrace, de peso promedio 7 kg, durante 42 días, coincidiendo entre los 33 a los 76 días de edad de los cerdos, con el objetivo de sustituir el 0 (control); 15 y 30 % del pienso convencional por el fermentado de calabaza, según diseño completamente aleatorizado con tres tratamientos y diez repeticiones, cada cría se consideró como una repetición. Se determinó la concentración de levaduras en el fermentado de calabaza donde se observó una estabilidad aparente en la concentración de estos microorganismos a los 21 días de elaborado el fermentado, mientras que en los cerdos el peso vivo final (27.30; 28.00 y 27.50 kg), la ganancia media diaria (483; 502 y 488 g/día), el consumo de materia seca (30.37; 30.38 y 30.33 kg) y la conversión de la materia seca (1.50; 1.44 y 1.48 kg MS/kg PV respectivamente); no presentaron diferencia significativa entre los tratamientos evaluados, sin embargo en el tratamiento control hubo mayor cantidad de animales con diarreas y la mortalidad alcanzó el 10 %; mientras que en los tratamientos que incluyeron fermentado de calabaza el índice de diarrea fue mínimo y las muertes nula. Se concluyó que el fermentado de calabaza no afectó los indicadores productivos de los cerdos en preceba, al tiempo que reduce las ocurrencias de diarreas y evita las muertes en esta categoría tecnológica. Universidad Pedagógica y Tecnológica de Colombia 2019-01-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research investigación application/pdf application/xml https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835 10.19053/01228420.v16.n1.2019.8835 Ciencia y Agricultura; Vol. 16 No. 1 (2019); 79-91 Ciencia y Agricultura; Vol. 16 Núm. 1 (2019); 79-91 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835/7339 https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835/7478 https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835/7557 N.A. N.A. |
| spellingShingle | fermented food pigs yeasts alimento fermentado cerdos levaduras Medina-González, Rafael Ortiz-Milán, Abel Elias-Iglesias, Arabel Álvarez-Villar, Victor M. Brea-Maure, Odelin Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title | Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title_alt | Efecto de la calabaza fermentada (Cucúrbita pepo) en los parámetros productivos y de salud en cerdos en preceba |
| title_full | Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title_fullStr | Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title_full_unstemmed | Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title_short | Effect of fermented pumpkin (Cucúrbita pepo) on the productive and health parameters in pre-fattening pigs |
| title_sort | effect of fermented pumpkin cucurbita pepo on the productive and health parameters in pre fattening pigs |
| topic | fermented food pigs yeasts alimento fermentado cerdos levaduras |
| topic_facet | fermented food pigs yeasts alimento fermentado cerdos levaduras |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8835 |
| work_keys_str_mv | AT medinagonzalezrafael effectoffermentedpumpkincucurbitapepoontheproductiveandhealthparametersinprefatteningpigs AT ortizmilanabel effectoffermentedpumpkincucurbitapepoontheproductiveandhealthparametersinprefatteningpigs AT eliasiglesiasarabel effectoffermentedpumpkincucurbitapepoontheproductiveandhealthparametersinprefatteningpigs AT alvarezvillarvictorm effectoffermentedpumpkincucurbitapepoontheproductiveandhealthparametersinprefatteningpigs AT breamaureodelin effectoffermentedpumpkincucurbitapepoontheproductiveandhealthparametersinprefatteningpigs AT medinagonzalezrafael efectodelacalabazafermentadacucurbitapepoenlosparametrosproductivosydesaludencerdosenpreceba AT ortizmilanabel efectodelacalabazafermentadacucurbitapepoenlosparametrosproductivosydesaludencerdosenpreceba AT eliasiglesiasarabel efectodelacalabazafermentadacucurbitapepoenlosparametrosproductivosydesaludencerdosenpreceba AT alvarezvillarvictorm efectodelacalabazafermentadacucurbitapepoenlosparametrosproductivosydesaludencerdosenpreceba AT breamaureodelin efectodelacalabazafermentadacucurbitapepoenlosparametrosproductivosydesaludencerdosenpreceba |
