Elaboración de chorizo español utilizando diferentes condimentos aromáticos

Abstract

In swine production unit of the Faculty of Livestock Science, Engineering Zootechnical School of ESPOCH located in Riobamba, Chimborazo province, the effect of the inclusion of different levels of microbial preparation was evaluated in F1 Landrace piglets by Largewhite with Belgian white finisher father by Pietrain, at the stag of completion, it distributed under a completely randomized desing and evaluated different variables for 120 days of investigacion. This work determined the best treatment for microbial preparation to include in the diet of pigs plus the concentrated, which established satisfactory values for the carcass characteristics and fermentation of the blind in pigs. Morover, the bestprofitability in the satge fermentation of the pigs was determined in animals treated with the microbial prepared supplied in food, reaching a profit rate – Cost of $1,40. So it is recommended to use microbial preparation plus the concentrated on diets of pigs at the stage of completion, it established satisfactory parameters in the carcass characteristics and fermentation of the blind pigs. It diffuses the obtained results to pig farmers and it will allow an improvement in their production.