{"id":137114,"date":"2026-01-12T17:03:03","date_gmt":"2026-01-12T17:03:03","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/valoracion-nutritiva-de-cebadas-para-la-alimentacion-aviar\/"},"modified":"2026-01-12T17:03:03","modified_gmt":"2026-01-12T17:03:03","slug":"valoracion-nutritiva-de-cebadas-para-la-alimentacion-aviar","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-agrarias\/valoracion-nutritiva-de-cebadas-para-la-alimentacion-aviar\/","title":{"rendered":"Valoracion nutritiva de cebadas para la alimentacion aviar"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda Francesch Olle <\/strong><\/h2>\n<p>En esta tesis se realiza un estudio de la composicion quimica y valor nutritivo en pollos de diversas cebadas cultivadas en distintas areas de la geografia espa\u00f1ola, durante tres campa\u00f1as agricolas sucesivas. Se determina:  densidad, materia seca, fibra bruta, proteina bruta, energia bruta, viscosidad del extracto acuoso, beta-glucanos totales y energia metabolizable aparente tambien se estudia el efecto de la viscosidad sobre el valor energetico de la cebada y la mejora de su valor nutritivo con la adicion de enzimas con actividad beta-glucanasica, tanto en animales jovenes como en adultos. Por ultimo se estudia el efecto de la inclusion de niveles crecientes de cebada en dietas practicas de engorde de pollos y las respuestas productivas de distintas variedades de cebada, con o sin adicion de enzimas en las dietas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Valoracion nutritiva de cebadas para la alimentacion aviar<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Valoracion nutritiva de cebadas para la alimentacion aviar <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda Francesch Olle <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1991<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Brufau De Barbera Joaquim Antoni<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Gerardo Casa Lopez <\/li>\n<li>Josep Tarrago Colominas (vocal)<\/li>\n<li>Eduardo Go\u00f1alons Sintes (vocal)<\/li>\n<li>Eduard Angulo Asensio (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Francesch Olle En esta tesis se realiza un estudio de la composicion quimica y valor nutritivo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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