Uso de la Ractopamina adicionado en la dieta en la etapa de finalización en pavos de engorde

The increase in the consumption of turkey meat has had higher production rates in recent years, especially for Christmas dates, due to these, poultry farmers have developed new strategies in food improvement, such as adding ractopamine hydrochloride as growth promoter, in order to obtain quality meat in the established time and with less presence of fatty infiltration. This product is used in the finishing stage in fattening turkeys since it is where the drug will have a greater efficiency in its operation, which has the function of improving feed conversion and in turn promoting an increase in daily weight gain. The information obtained was carried out through the technique of analysis, synthesis and summary with topics related to the use of ractopamine added in the finishing stage, in fattening turkeys. Due to the above, it was determined that the use of ractopamine supplementation in fattening turkeys will allow improvements in weight gain and meet the needs of consumers.

The increase in the consumption of turkey meat has had higher production rates in recent years, especially for Christmas dates, due to these, poultry farmers have developed new strategies in food improvement, such as adding ractopamine hydrochloride as growth promoter, in order to obtain quality meat in the established time and with less presence of fatty infiltration. This product is used in the finishing stage in fattening turkeys since it is where the drug will have a greater efficiency in its operation, which has the function of improving feed conversion and in turn promoting an increase in daily weight gain. The information obtained was carried out through the technique of analysis, synthesis and summary with topics related to the use of ractopamine added in the finishing stage, in fattening turkeys. Due to the above, it was determined that the use of ractopamine supplementation in fattening turkeys will allow improvements in weight gain and meet the needs of consumers.

El incremento en el consumo de carne de pavo ha tenido mayores índices de producción en los últimos años, en especial para las fechas de navidad, debido a estos los avicultores han desarrollado nuevas estrategias en el mejoramiento alimenticio, como es añadir el clorhidrato de ractopamina como promotor de crecimiento, para así conseguir carne de calidad en el tiempo establecido y con menos presencia de infiltración grasa. Este producto es usado en la etapa de finalización en pavos de engorde ya que es donde el fármaco tendrá una mayor eficacia en su funcionamiento, el cual tiene como función de mejorar la conversión alimenticia y a su vez promover un aumento en la ganancia de peso diario. La información obtenida fue realizada mediante la técnica de análisis, síntesis y resumen con temas referentes al uso de la ractopamina adicionado en la etapa de finalización, en pavos de engorde. Por lo anteriormente detallado se determinó que el uso de la suplementación de ractopamina en el engorde de pavos permitirá obtener mejoras en la ganancia de peso y suplir con las necesidades de los consumidores.