EFECTO DEL DESPERDICIO FRESCO DE COCINA Y ADITIVOS VEGETALES EN EL DESEMPEÑO PRODUCTIVO DE GALLINAS CRIOLLAS DE TRASPATIO

Abstract

Background. As a result of the global trend to produce healthier foods, natural bioactive additives have been included in animal feed, such as different secondary metabolites of plant origin, which are used to improve productive performance and influence the growth and health of animals. animals. Objective. Feed criollo hens with kitchen and greengrocery waste plus vegetable additives to evaluate their effect on the productive, carcass, and meat characteristics. Methodology. Creole chickens were fed with kitchen waste and greengrocery plus vegetable additives which were garlic, holy grass or epazote. The variables evaluated were weight gain, feed consumption, feed conversion; hot and cold carcass performance, pH; temperature; skin and meat color, water holding capacity and drip water loss. A completely randomized experiment with four treatments was carried out. Analysis of variance and comparison of means with Tukey test were used. Results. There were differences (P<0.05) in weight gain, feed conversion, temperature at 24 h; Skin and meat color presented high luminosity with a low yellow hue. Implications. It is possible to produce healthier meat from hens fed with natural additives, obtaining satisfactory productive and carcass results. Conclusions. Including vegetable additives in the diet of Creole hens fed traditionally improves the productive parameters and quality of the meat, without affecting the quality of the carcass.