Preparation of Pelleted Feed Plus the Addition of Probiotics for Pigs in the Growth and Fattening Stage

The present research aims to produce a pelleted feed formula for growing and fattening pigs adding probiotics in the Biological and Bromatological Sciences of the Animal Sciences Faculty at Escuela Superior Politécnica de Chimborazo. The length of the research was 60 days, for the research development related to the proximal and physicochemical analysis 12 kg of feeding formula was used, and 64 kg for the microbiological analysis. Three levels of additional probiotics were used in this research (2, 4, and 6%), to be bought with a control treatment. A completely random design was applied with two combinatory arrangement factors; where factor A corresponds to the addiction to the probiotics and the hanger B factor (0, 7, 14, and 21) days. Reporting results for the proximal analysis, which influenced, respectively, within the parameters of humidity, protein, ashes, fat, and fiber, resulting in no significant differences in the phosphorus and calcium levels. The physicochemical analysis did not significantly influence the acidity and pH, which reported significant differences within all the treatments. When determining the hanger life, it was possible to maintain good conditions as the results were maintained under the admitted amounts suggested by the norm in relation to enterobacteria, yeast, and fungi. At the same time, it was managed to obtain lactic acid bacteria, which helped inhibit the growth of pathogenic agents. In conclusion, any type of probiotics can be used. Keywords: Bal, probiotics, pelleted feed, growth-fattening, physicochemical proximal analysismicrobiological. Resumen El presente trabajo se planteó como objetivo elaborar un balanceado peletizado para cerdos en la etapa de crecimiento-engorde más la adición de probióticos en los laboratorios de Ciencias Biológicas y Bromatología de la Facultad de Ciencias Pecuarias de la Escuela Superior Politécnica de Chimborazo. El tiempo de duración de la investigación fue de 60 días, donde se utilizaron 12 kilos de balanceado para el análisis proximal y fisicoquímico, y 64 kilos de balanceado para el análisis microbiológico. En la investigación se trabajándose con tres niveles (2, 4 y 6) % de adición de probióticos, para ser comparados con un tratamiento control. Se aplico un diseño completamente al azar con arreglo combinatorio de dos factores; donde el factor A corresponde a la adición de probióticos y el factor B la vida de percha trabajándose con (0, 7, 14 y 21) días. Reportando resultados para el an