Download - Zarpanel nutri3
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EVALUCIÓN NUTRICIONAL
1. ACEPTACIÓN Y PALATABILIDAD
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6.FACTORES ANTINUTRICIONALES
• Saponinas• Alcaloides• Fenoles• Estrógenos• Taninos• Gosipol
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2. PORCENTAJE DE MS
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3. DIGESTIBILIDAD
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4. CUANTIFICACIÓN DE NURIENTES
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CALIDAD DE FORRAJES
CALIDAD PT%
PS%
DIGEST%
24 horas
DIGEST%
48 horas
FDN%
FDA%
HEM%
CEL%
LIG%
SIL%
EDMcal/Kg
BUENO > 10 < 50 > 50 > 60 < 50 < 40 < 30 < 20 < 5 < 5 > 1.7
MEDIO < 8 > 60 < 40 < 50 > 60 > 50 > 40 > 30 > 7 > 10 < 1.3
MALO < 5 > 80 < 20 < 40 > 70 > 60 > 50 > 35 > 10 >15 < 1.0
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MATERIAS PRIMAS PROTEICAS DE ORIGEN VEGETAL + 20%
• 40% PC
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ORIGEN ANIMAL
• 80% de PC
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OTROS COMPUESTOS NITROGENADOS
• Variada concentración
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MATERIAS PRIMAS ENERGÉTICAS DE ORIGEN VEGETAL
• Mas de 1,7 Mcal
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ACEITES Y GRASAS ORIGEN VEGETAL Y ANIMAL
• 9 Mcal
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CONCENTRACIÓN
MATERIA PRIMA %
GRUPO PROTEÍN
A LÍPIDO
S CARBOHIDRATO
S FRIBRA
CRUDA
HARINAS ANIMALES (PROTEÍNA ANIMAL) 50 A 85 0 A 15 0 A 8 0 A 10
TORTAS OLEAGINOSAS (PROTEÍNA VEGETAL) 22 A 50 1 A 8 22 A 40 4 A 30
SEMILLAS OLEAGINOSAS (PROTEÍNA Y ENERGIA VEGETAL) 20 A 40
15 A 50 15 A 30 5 A 25
GRANOS CEREALES (ENERGIA VEGETAL) 7 A 15 2 A 5 55 A 75 1 A 15
TUBERCULOS-MELAZA Y SUBPRODUCTOS (ENERGIA VEGETAL) 3 A 10 0 A 5 60 A 90 0 A 10
GRASAS Y ACEITES (ENERGIA VEGETAL Y ANIMAL) 0
95 A 100 0 0
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PARAMETROS NUTRICIONALES
PARÁMETRO HCH HSP HS HSOYA HGLUTEN
E.Metabol. (Mcal/Kg.) 2,4 3,3 3,4 2,5 3,5
Proteína cruda (%) 50,4 65 78,9 48,5 60
Grasas (%) 8,6 13 1 1 1
Humedad (%) 7 7 7 10 12
Digestibilidad (%) 91,8 90 95,5 90 X
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INFORMACIÓN DE OFERTA Y COSTOS
• Ministerio de agricultura: http://www.minagricultura.gov.co/08cifras/08_cifras01.aspx
• FEDEGANhttp://portal.fedegan.org.co/portal/page?_pageid=93,1&_dad=portal&_schema=PORTAL
• SIPSA (Sistema de información de precios al sector agropecuario)
http://www.cci.org.co/cci/cci_x/scripts/home.php?men=8&con=11&idHm=2&opc=99
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PROBIOTICOS
• Bacterias gram +, levaduras y hongos• pH intestinal• Ácido acético, láctico y fórmico• Mejoran la fermentación ruminal
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PREBIOTICOS