Influencia del método de secado (horno con convección vs horno microondas), sobre la composición nutricional de diferentes forrajes

Francisco Gutiérrez-León; Richard Bladimir Artos-García; Arnulfo Rigoberto Portilla-Narvaez

doi:10.33571/rpolitec.v19n37a8

Authors

Francisco Gutiérrez-León Universidad Central del Ecuador
Richard Bladimir Artos-García Universidad Central del Ecuador
Arnulfo Rigoberto Portilla-Narvaez Universidad Central del Ecuador

DOI:

https://doi.org/10.33571/rpolitec.v19n37a8

Keywords:

Food, Livestock, Valuation

Abstract

Feed is the most important cost in animal production. The objective of this research was to compare the drying methods stove or microwave and the effect on the composition of different raw materials. Six feeds commonly used in animal production in Ecuador were studied: corn (Zea mays), soybean meal (Glycine max L.), green reject (Musa × paradisiaca), corn silage, alfalfa (Medicago sativa) and ryegrass ( lolium perenne). 40 samples were analyzed in each food, each sample was divided into 2 subsamples, one for drying in an oven and another in a microwave oven, a bromatological analysis was carried out on the subsamples; Crude protein (Pb), ethereal extract (EE), crude fiber (Fb) and ash. An analysis of variance and Tukey's test (p<0.05) were used to determine differences between means. The results show that there are differences (p<0.05) in the content of (DM); however, bromatological differences depend on the type of food.

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Author Biographies

Francisco Gutiérrez-León, Universidad Central del Ecuador

MsC, Docente titular

Richard Bladimir Artos-García, Universidad Central del Ecuador

Ing, estudiante

Arnulfo Rigoberto Portilla-Narvaez, Universidad Central del Ecuador

Quim, Técnico docente

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