El objetivo del estudio fue determinar los requerimientos de energía metabolizable de mantenimiento (EMm) y ganancia de peso vivo (EMg) de llamas y alpacas, mediante la técnica de sacrificio comparativo, a 4200 m de altitud. Se utilizaron 20 llamas machos (106.6 ± 7.7 kg de peso vivo, PV) y 20 alpacas machos (55.7 ± 4.9 kg PV), ambos grupos de 2 años de edad, divididos en 5 grupos de 4 animales por especie. Un grupo fue sacrificado al inicio del estudio para medir la energía corporal inicial, mientras que los cuatro grupos restantes fueron alimentados durante 55 días con una mezcla de heno picado de avena y alfalfa, en cuatro niveles de oferta de dieta (94.2% materia seca, MS): mantenimiento, intermedio bajo, intermedio alto y ad libitum; correspondientes a 40, 50, 60 y 70 g MS/kg PV0.75, respectivamente. Todos los animales fueron sacrificados al final del experimento para determi...

The aim of this study was to determine the metabolizable energy requirements for maintenance (MEm) and growth (MEg) of llamas and alpacas, by the comparative slaughter technique, at 4200 m above sea level. Twenty male llamas (106.6 ± 7.7 kg live weight, LW) and 20 male alpacas (55.7 ± 4.9 kg LW), both of two years of age, were subdivided into 5 groups of 4 animals each, per species. One group was slaughtered at the beginning of the study to measure the initial body energy content, and the remaining four groups were fed over a period of 55 days on a mixture of chopped hay of oats and Lucerne at four levels of feed (94.2% dry matter, DM): maintenance, intermediate low, intermediate high and ad libitum; corresponding to 40, 50, 60 and 70 g DM/kg LW0.75, respectively. All animals were slaughtered at the end of the experiment to determine retained energy (RE). Another group of four animals ...

It is proposed in this research  Synthetic Indicators generation on Sustainable Development Peru - 2015, through  Factorial Analysis application  - Main components method  in order to reduce the dimensionality from a set of sustainable development indicators to a set of compound Independent factors. The research design was strategic quantitative, non - experimental, cross – sectional,  correlational, and the  data collection technique was from secondary and documentary sources, using  INEI - Peru National Decision - Making System  and the National System database Of Peruvian Environmental Information - in order to obtain the eight indicators considered in this study. Data processing and analysis were performed using SPSS v. 23 and EXCEL which allowed obtaining the correlation matrix, main components,  rotated main components, and the weight ...

It is proposed in this research  Synthetic Indicators generation on Sustainable Development Peru - 2015, through  Factorial Analysis application  - Main components method  in order to reduce the dimensionality from a set of sustainable development indicators to a set of compound Independent factors. The research design was strategic quantitative, non - experimental, cross – sectional,  correlational, and the  data collection technique was from secondary and documentary sources, using  INEI - Peru National Decision - Making System  and the National System database Of Peruvian Environmental Information - in order to obtain the eight indicators considered in this study. Data processing and analysis were performed using SPSS v. 23 and EXCEL which allowed obtaining the correlation matrix, main components,  rotated main components, and the weight ...

It is proposed in this research  Synthetic Indicators generation on Sustainable Development Peru - 2015, through  Factorial Analysis application  - Main components method  in order to reduce the dimensionality from a set of sustainable development indicators to a set of compound Independent factors. The research design was strategic quantitative, non - experimental, cross – sectional,  correlational, and the  data collection technique was from secondary and documentary sources, using  INEI - Peru National Decision - Making System  and the National System database Of Peruvian Environmental Information - in order to obtain the eight indicators considered in this study. Data processing and analysis were performed using SPSS v. 23 and EXCEL which allowed obtaining the correlation matrix, main components,  rotated main components, and the weight ...

It is proposed in this research  Synthetic Indicators generation on Sustainable Development Peru - 2015, through  Factorial Analysis application  - Main components method  in order to reduce the dimensionality from a set of sustainable development indicators to a set of compound Independent factors. The research design was strategic quantitative, non - experimental, cross – sectional,  correlational, and the  data collection technique was from secondary and documentary sources, using  INEI - Peru National Decision - Making System  and the National System database Of Peruvian Environmental Information - in order to obtain the eight indicators considered in this study. Data processing and analysis were performed using SPSS v. 23 and EXCEL which allowed obtaining the correlation matrix, main components,  rotated main components, and the weight ...

El trabajo tuvo como objetivo evaluar la posibilidad de elaborar queso a partir de leche de alpaca. Se determinaron las propiedades fisicoquímicas de la leche, así como el rendimiento, composición química y características sensoriales del queso. La leche se obtuvo por ordeño manual de alpacas madres en inicio de lactación con crías en pie, apartadas 12 horas antes del ordeño. En la leche se analizó la densidad, acidez Dornic, grasa Gerber, y se estimaron los sólidos totales y no grasos de la leche. La composición química del queso se determinó por métodos oficiales de la AOAC, y las características sensoriales del queso a través de la prueba hedónica en escala de 1 a 4 con 100 panelistas. La leche fresca presentó una densidad de 1.0469 ± 0.0025, acidez 16.92 ± 1.74 °D, grasa 4.12 ± 0.08%, proteína 6.34 ± 0.41%, sólidos totales 16.84 ± 0.70%, sólidos no grasos ...

The objective of this study was to evaluate the possibility of making cheese from alpaca milk. The physicochemical properties of the milk were determined, as well as the yield, chemical composition, and sensorial characteristics of the cheese. Milk was obtained by manual milking of alpacas at the beginning of lactation with crias at foot, set aside 12 hours before milking. The density, Dornic acidity and Gerber fat were determined, and total and non-fat milk solids were estimated in the milk. The chemical composition of the cheese was determined by official methods of the AOAC, and the sensory characteristics of the cheese through the hedonic test on a scale of 1 to 4 with 100 panelists. Fresh milk had a density of 1.0469 ± 0.0025, acidity 16.92 ± 1.74 °D, fat 4.12 ± 0.08%, protein 6.34 ± 0.41%, total solids 16.84 ± 0.70%, solids non-fat 12.72 ± 0.63% and a cheese yield of 21.6 ±...