Feed Supplement with oregano (Origanum vulgare) and enzymatic complex in chicken meat : I. Performance indicators

• Autores: Ordoñez Rumiche, Edson Miguel, Del Carpio Ramos, Pedro Antonio, Cayo Colca, Ilse Silvia
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Universidad César Vallejo
• Repositorio: Revistas - Universidad César Vallejo
• Lenguaje: español; inglés
• OAI Identifier: oai:oai.revistas.ucv.edu.pe:article/746
• Enlace del recurso: http://revistas.ucv.edu.pe/index.php/ucv-hacer/article/view/746
• Nivel de acceso: acceso abierto
• Materia: Orégano; Enzimas; Alimentación; Pollos de carne; Oregano; Enzymes; Feeding; Meat chickens

The use of antibiotic growth promoters (AGP) is already unsustainable in poultry production and research is being carried out in different parts of the world to replace them with principles that do not generate resistance and provide beneficial actions on performance. Oregano adapts to these specifications; another strategy is the supplementation of digestive enzymes that allow using of food, since the stop using AGP generates decrease in this aspect, among others. The supply, through diet, oregano and enzymes was tested according to the following processes: P1, Positive test (diet with AGP); P2, Negative test (without AGP); P3, diet with 0.005% enzymes; P4, 0.05% oregano; P5, 0.005% of enzymes and 0.05% of oregano; P6, 0.1% oregano; P7, 0.005% enzymes and 0.1% oregano. Amount to 280 one-day-old female and male Cobb 500 chickens were used, from Inveragro San Martín de Porras SAC Company, Jazan district, Amazonas. Within each process were four replicates of 10 chickens each of them, two replicas of males and two of females. In the evaluation of zootechnical yield, measured through feed consumption, weight increment, feed conversion, bones yield and taste characteristics of the meat, the results indicated that AGP can be replaced with the tested products.