Browsing by Author "Peñaherrera Arévalo, Emily Gissel"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Efecto del consumo de bebida fermentada de residuos de cosecha de remolacha (Beta vulgaris) como probiótico en pollos de engorde
    (Universidad Técncica de Cotopaxi (UTC) Ciencias Agropecuarias y Recursos Naturales. Medicina Veterinaria, 2026-10-20) Peñaherrera Arévalo, Emily Gissel; Silva Déley, Lucia Monserrath
    Ecuador’s poultry industry faces the challenge of maintaining the productive performance of broiler chickens while reducing reliance on antibiotics used as growth promoters, due to the risks associated with drug residues in meat and antimicrobial resistance. Given this problem and the limited local information on fermented plant byproducts in poultry feed, the objective of this study was to evaluate the effect of feeding a fermented beverage made from beet (Beta vulgaris) stems and leaves as a probiotic to broiler chickens. The physical, chemical, and microbiological composition of the fermented product was characterized; production parameters were evaluated; and the cost-benefit ratio of the treatments was determined. A total of 96 Ross 308 broiler chickens were used, distributed via a completely randomized design across four treatments: T0, water without the fermented beverage; T1, 1%; T2, 2%; and T3, 3% of the fermented beverage. Each treatment consisted of four replicates of six birds, and the supplement was administered from the tenth day of life until the end of the experimental period. The data were analyzed using ANOVA, with a significance level of 5%. The drink had a liquid consistency, a reddish-brown color, a slightly sweet-and-sour odor, a pH of 3.62, and a lactic acid concentration of 21.86 g/L; in addition, Lactobacillus spp., Bacillus subtilis, Saccharomyces cerevisiae, and beneficial yeasts were identified. Live weight, weight gain, feed intake, and feed conversion ratio did not show statistically significant differences among treatments, indicating productive performance similar to that of the control group. Water intake was the only productive variable with significant differences, indicating that the concentrations of the fermented product influenced water intake. During the study, six cases of ascites syndrome were recorded and confirmed by necropsy, corresponding to a mortality rate of 6.25%, with no evidence of an association with supplementation. For the economic analysis, all treatments had benefit-to-cost ratios greater than one: T0 reached 1.38; T1, 1.36; T2, 1.31; and T3, 1.33. Revenues allowed for recovery of the investment and generated a profit, with T0 being the treatment with the highest overall profitability and T1 the most favorable alternative among the supplemented groups. It is concluded that the fermented beet residue drink did not significantly alter overall productive performance, although it did cause variations in water consumption. The research provided technical information on the use of agricultural byproducts to produce fermented supplements; however, their practical application requires optimizing production and marketing costs.