Evaluación del efecto de Polifenoles thymus vulgaris (Tomillo) y Zingiber officinale (Jengibre) en la alimentación de gallinas de campo

Abstract

At Tunshi Experimental Station of Escuela Superior Politécnica de Chimborazo, which located in Licto parish, Riobamba Canton, of Chimborazo Province. There was analyzed the effect of Thymus vulgaris (Thyme) and Zingiber officinale (Ginger) polyphenols in the feeding of field of hens. To analyze the productive variables there was applied a descriptive statistic "t -Student" while for organoleptic variables there was applied the chi - square test with significance level (P ≤0,05). There was used the statics software SPSS statics 21 to analyze the productive variables such as initial weight, final weight, gain weight, feed conversion index, carcass weight and mortality but there were not statistic differences. On the other hand when the food feeding was evaluated, there were differences obtained with an average of 21535,00 g and 20746,00 g for the thyme and ginger respectively. With respect to the indicator of benefit cost there were not differences gotten (P>0,05). The color of the meat was expressed as colorimetric coordinates: about the ginger was (L*49,16; a*11,94; b*8,39), and for the thyme was (L* 49,22; a* 11,78; b* 11,87) according the CIELAB scale. Based on the amplitude of total color (ΔE*), it is indicated that the meat of ginger treatment is more luminous, less red and yellow than the meat of thyme treatment but there was not statistics differences between these 2 treatments. On the taste of the meat was not obtained differences between these treatments, for this reason the tasters preferred the meat of the treatments instead of the witness and because it is more appealing. It is suggested the use of the treatments in the feeding of field hens.