Evaluación del aceite residual de comida rápida sobre los índices productivos en pollos de engorde

Abstract

The objective of this study was to analyze different percentages of addition of residual oil in diets of broilers, being evaluated 1.5%, 2% and 2.5%, and their effects on production indices and cost/benefit ratio. of the different treatments. Four different treatments were studied, including a control with 0% residual oil, for the present work a completely random statistical design was carried out, which consists of five repetitions for each treatment applied, which presented 10 experimental units adding a total of 200 chickens. The analysis of the means was carried out using Tukey's statistical test at 95% reliability. It was divided into three stages of productive period, initial (0-7 days), growth (8-21 days), and fattening (22-35 days and 36-42 days). It was concluded that in the different stages there were no significant differences between treatments in terms of productive performance, however, in an accumulated analysis differences were obtained in terms of final weight and European efficiency index, being the most viable treatment T1 with the addition of 1,5 % of residual oil, presenting a good productive performance and a cost/benefit ratio of 1.19 points.