CIENCIAS AGROPECUARIAS.

Permanent URI for this community

https://dspace.ueb.edu.ec/handle/123456789/26

Browse

Browsing CIENCIAS AGROPECUARIAS. by Author "Acosta, María Fernanda"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Evaluación del contenido de proteína y grasa en la carcaza de cuy (Cavia Porcellus), alimentados con tres niveles de fibra cruda en el concentrado y las caracteristicas sensoriales en el producto listo para el consumo
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Acosta, María Fernanda; Balseca, Juan Carlos; Iza, Patricia
    This investigation, had as objective to evaluate the protein content and fat in the guinea pig carcaza (Cavia porcellus), fed with three levels of raw fiber in the concentrate and sensorial evaluation in the clever product for the consumption. It was applied two factorial designs; the first one in the protein evaluation and fat in the guinea pig carcaza, using a design monofactorial with 2 replicas; the second in the sensorial evaluation of the carcaza of clever guinea pig for the consumption, using a design A x B with 2 repetitions. In the first design we report the physical analysis, being the guinea pig carcaza inside the parameters demanded in the normative of control; for the evaluation of the protein values averages were obtained of between 19,32% and 21,27%, for the evaluation of the fat it is appreciated values of between 2,07% and 2,46%. In the second design the sensorial evaluation is reported, the best results were: color is mentioned that the qualifications are that is to say between 2,55 and 4,1 among regulating and very good, aroma the qualifications have fluctuated among equivalent values of 2,4 and 4,0 to regulate and very good, flavor obtains an average that she/he goes from 2,47 to 4,05 whose equivalent it is of regulating to very good, texture the values are that is to say from 2,44 to 4,02 of regulating to very good, acceptability has an average that she/he goes from 2,45 to 4,03 that it is of regulating to very good; it is necessary to emphasize that it stops most of the attributes the best treatment it was the A2B2 (fine hierbas;210oC) As soon as she refers to the analysis microbiológical the presence of total coliforms it doesn't exist that which you can conclude that the product is capable for the human consumption