Determinación de la temperatura ideal para el tostado de la soya nacional y su validación en los pollos de engorde

Abstract

In the research entitle “Determination of the ideal temperature for roasting of national soybean and its validation in broilers”, the quality analyses were performed in the laboratory of chemical sciences, from the FCP ESPOCH; While in Tungurahua province, Canton Cevallos, three levels of inclusion of national toasted soy (4, 8, 12%) against a witness in 500 animals, under a completely random with 4 treatments and 5 replications design we evaluate in poultry “La Florida”. Quality control reported that 269° c with retention 45s toasted soy is suitable for mono-gastric consumption, because it has a stain of 0% and 0.18 PH units. Analyzing the productive behavior in stages (initial, growth, fattening and Total), found no significant differences in the variables: final weight, gains weight, consumption of food, feed conversion, mortality, weight to the channel and the channel performance; While the variable cost of food shows significant differences with the use of 12% for the inclusion of soy toast national reporting values of $ 0.53 in the initial phase, $ 0.56 from growth, $ 0.52 for fattening and 0.54 in the total, as well as the highest rate of benefit cost of $ 1.27, compared to $ 1.22 with imported soybeans. Determining that the use of national toasted soy does not alter the productive performance of chickens, due to the thermal controls in the processing of soybeans. Demonstrating that we get the same productive benefits when using national toasted soy compared to the imported, but most appropriate costs for the poultry producer, quietly replacing up to 12% , without fear of a negative response from the animals.