Aporte nutritivo del suero de leche en la alimentación de cerdos.

Abstract

The objective of this research was to know the effect of the nutritional contribution of whey in the feeding of pigs; was carried out by searching bibliographic information in different scientific databases such as digital repositories of Higher Education Institutions of Ecuador such as DSpace ESPOCH, DSpace UCuenca, DSpace UTA, DSpace UNL, DSpace UTEQ, DSpace UCE, Dspace UTMACH, ), Also third and fourth level degree works, scientific journals, zootechnics archives and several animal production documents in order to have sufficient information and deepen the subject, the type of study was comparative, graphing the results in the Excel program. The results of the investigations indicated that the approximate chemical composition of whey is 93% water, 3-5% lactose, 0.8% protein, 0.5% minerals, 0.3% fat, in addition it was determined that whey contributed little significantly to the final weight. In terms of advantages, it was found that the inclusion in the diet maintained a feed conversion similar to that of pigs only supplemented with balanced, which resulted in the reduction of production costs, therefore it can be concluded that whey is a great complement for a complete and nutritious feeding in the pig, in addition to saving their diet and ensuring proper metabolic development, so it is recommended to implement this alternative feeding in the diet of the pigs.