Formulación de dietas

BASES DE DATOS PARA FORMULACION DE DIETAS
Por: Julio Salazar Vejar - Universidad Católica de Valparaíso
|Tabla 1. Composición química de alimentos zootécnicos ecuatorianos (g/kg)|

Componente |Humedad |Ceniza |Proteína |Grasa |Fibra |ENN |Calcio |Fósforo|Energía (cal) | |Afrecho de maíz (AF. MAIZ) |748 |3 |23 |22 |27 |141 |- |- |862 | |Afrechillo de trigo (AFR. TRI) |102 |49 |158 |45 |100 |546 |1.600 |8.150 |3,619 | |Arrocillo boliche (ARR. BOL) |57 |48|85 |16 |66 |730 |0.680 |1.420 |3,668 | |Arrocillo costa (ARR. COS) |104 |37 |97 |114 |27 |621 |0.500 |1.250 |4,006 | |Conchilla (CONCHIL) |- |- |- |- |- |- |445.591 |0.015 |- | |Gérmen de maíz (GE.MAIZ) |91 |7 |113 |24 |139 |259 |0.830 |1.920 |2,359 | |Gérmen de trigo (GE. TRIGO) |124 |37 |241 |35 |94 |469 |2.540 |4.621 |3,531 | |Gluten de maíz (GL. MAIZ) |83 |8 |352 |79 |30 |448 |0.720 |1.730|4,031 | |Harina de banano (H. BANAN) |105 |39 |35 |7 |8 |806 |0.230 |0.650 |3,459 | |Harina de maíz (H. MAIZ) |87 |14 |94 |39 |12 |744 |1.050 |3.180 |3,751 | |Harina de trigo (H. TRIG) |142 |6 |128|34 |5 |695 |0.410 |1.295 |3,528 | |Harina de huesos (H. HUES) |- |- |- |- |- |- |358.310 |135.160 |- | |Harina de carne y huesos (H. CARNH) |56 |309 |351 |110 |12 |162 |9.492 |5.974 |3,090 | |Harina depes cado Jambelí (H. PESCJ) |48 |201 |852 |63 |5 |32 |5.939 |1.894 |3,305 | |Levadura (LEVADU) |21 |40 |390 |0 |5 |544 |1.300 |14.600 |3,760 | |Maíz (MAIZ) |119 |15 |88 |37 |21 |720 |1.050 |3.180|3,649 | |Melaza (MELAZA) |325 |113 |37 |3 |0 |522 |11.060 |1.120 |2,263 | |Palmiste (PALMIS) |80 |41 |134 |27 |360 |358 |- |- |3,651 | |Polvillo fino (PO. FIN) |88 |90 |139 |107 |111 |465 |1.650 |9.930|3,823 | |Sorgo rico (S. RICO) |127 |20 |100 |46 |44 |653 |2.920 |9.540 |3,602 | |Torde de algodón (T. ALGODON) |75 |76 |511 |48 |87 |223 |12.000 |20.400 |4,150 | |Torde de soya ales (T. SOYYA) |88...