ELABORACIÓN DE BLOQUES NUTRICIONALES Y EVALUACIÓN DE LA RESISTENCIA.
DOI:
https://doi.org/10.15381/rivep.v11i2.7358Keywords:
Bloque nutricional, resistencia.Abstract
Bloques nutricionales que contienen 10% de urea, 10% de fosfato de calcio, 7,5% de óxido de calcio, 2,5% de sulfato de calcio, 10% de salvado, y 10% pasta de algodón, fueron modificados mediante la adición de los siguientes ingredientes: Fórmula 1 -25% de bentonita, 15% melaza y 10% de sal; Fórmula 2 -40% de bentonita de sodio y 10% de sal; Fórmula 3 -30% de bentonita de sodio y 20% de sal; y la Fórmula 4 -50% de sal. Se midió la resistencia de cada uno de los cuatro bloques. Fórmulas 1, 2 y 3 en promedio un 86,5 kg/cm2 aceptables (P<0,01), mientras que la Fórmula 4 fue inaceptable en (19.1 kg/cm2).Downloads
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Copyright (c) 2000 Manuel Rios A., Felipe San Martín H., Fernando Carcelén C.
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