Importancia de la proteína de origen animal en el comportamiento productivo de gallinas ponedoras.

Abstract

The objective of the study was to discuss the different sources of protein of animal origin used to feed laying hens, seeking to improve the productive performance and reduce production costs by improving the per capita income level of the poultry producer. The research carried out was bibliographic different sources such as: Institutional Repository of the Higher Polytechnic School of Chimborazo, DSpace of national and international universities, scientific journals were selected through critical reading. Research shows that the highest protein concentration is present in Blood Flour (87%) compared to Shrimp Flour (41.67%). Proteika flour is the one that obtained the greatest weight gain when used as a protein source, showing an initial weight of 1870.1 to a final weight of 1968.1 grams. The percentage inclusion of protein of animal origin in the different variants between (2, 3, 4, 5, 6, 10, 15 and 17.40%). The Bovine liver meal obtained the highest laying index (98.75%) compared to the Bovine Blood Hydrolyzate (79.60%), which when used in formulas for layer hens showed a feed conversion (1.52 kg / kg). With the inclusion of artisanal buffalo milk yogurt, it obtained an egg weight (65.26 grams), however, Proteika obtained the highest egg mass with (58.75%) in addition to being the best proportional ratio of (diameter greater than 56.41mm) and diameter less than 45.11mm). Shrimp flour has a greater shell thickness (0.48 mm) compared to a thickness of (0.33 mm) using Proteika flour. It is concluded that Proteika flour turns out to be the raw material with superior useful innovation. Its use is recommended in the formulation of diets for commercial layers, substantially increasing egg production.