Implementación de Buenas Prácticas Avícolas para mejorar la calidad e inocuidad de producción de huevos en Avícola Silva EIRL, Pacasmayo
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Date
2022
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Universidad Nacional de Trujillo
Abstract
La presente investigación se desarrolló en la empresa AVÍCOLA SILVA EIRL, el cual consistió en determinar el nivel de impacto de la implementación de Buenas Prácticas Avícolas en la mejora de la calidad, inocuidad y producción de huevos mediante la aplicación de la Guía de Buenas Prácticas Avícolas (Producción de huevos), del Servicio Nacional de Sanidad Agraria (SENASA). El objetivo de la investigación fue evaluar el impacto de la implementación de Buenas Prácticas Avícolas en la mejora de la calidad, inocuidad y producción de huevos en la empresa. Para ello se empleó la siguiente metodología, se ejecutó un diagnóstico situacional (pre y post test) a la empresa Avícola Silva EIRL mediante la aplicación de un check list basado en los requisitos establecidos en la Guía de Buenas Prácticas Avícolas (Producción de huevos), los resultados fueron presentados e interpretados en el Diagrama de Pareto, luego se analizaron las causas de los incumplimientos más importantes a través del Diagrama de Causa-Efecto, los cuales se direccionaron hacia una Matriz de Brechas con la finalidad de solucionarlas tomando como herramienta a la aplicación del Manual de Buenas Prácticas Avícolas en la producción de huevos de gallina. Además, se realizó una evaluación sensorial y física (pre y post test) a una muestra de 360 huevos de gallina de la empresa, considerando los lineamientos estipulados por la NTP 011.219.2015 Huevos: Huevos de Gallina – Requisitos y clasificación, utilizando como materiales un vernier digital UBERMANN y un ovoscopio LED. Los datos estadísticos fueron analizados haciendo uso de los programas Microsoft Excel 2016 y RStudio. El resultado de la investigación determinó que la calidad e inocuidad mejoró significativamente a nivel legal en un 73.0% respecto de un 19.3% de cumplimiento de los requisitos de la Guía de Buenas Prácticas Avícolas (Producción de huevos). La evaluación sensorial indicó una mejora en cuanto a olor, no evidenciándose cambios en color ni sabor, asimismo, para el nivel físico se incrementó el cumplimiento de los requisitos sin cuerpos extraños ni manchas que alteren la apariencia y limpio y seco. En conclusión, la implementación de Buenas Prácticas Avícolas a corto plazo contribuyó a mejorar notablemente en el aspecto sanitario de la producción avícola de huevos de gallina, por lo tanto, influyó positivamente sobre la calidad e inocuidad de los huevos.
ABSTRACT The present investigation was developed in the company AVÍCOLA SILVA EIRL, which consisted of determining the level of impact of the implementation of Good Poultry Practices in the improvement of quality, safety and production of eggs through the application of the Good Poultry Practices Guide. (Egg production), of the National Agrarian Health Service (SENASA). The objective of the research was to evaluate the impact of the implementation of Good Poultry Practices in improving the quality, safety and production of eggs in the company. For this purpose, the following methodology was used: a situational diagnosis (pre and post test) was carried out at Avicola Silva EIRL by applying a check list based on the requirements established in the Good Poultry Practices Guide (Egg Production), the results were presented and interpreted in the Pareto Diagram, The results were presented and interpreted in the Pareto Diagram, then the causes of the most important noncompliances were analyzed through the Cause-Effect Diagram, which were directed towards a Gap Matrix in order to solve them using the application of the Manual of Good Poultry Practices in the production of hen eggs as a tool. In addition, a sensory and physical evaluation (pre and post test) was carried out on a sample of 360 hen eggs from the company, considering the guidelines stipulated by NTP 011.219.2015 Eggs: Hen Eggs - Requirements and Classification, using as materials a UBERMANN digital vernier and a LED ovoscope. Statistical data were analyzed using Microsoft Excel 2016 and RStudio programs. The result of the investigation determined that quality and safety improved significantly at the legal level by 73.0% with respect to 19.3% compliance with the requirements of the Guide to Good Poultry Practices (Egg Production). The sensory evaluation indicated an improvement in odor, with no changes in color or flavor, as well as an increase in physical compliance with the requirements, with no foreign bodies or stains that alter the appearance, and clean and dry. In conclusion, the implementation of Good Poultry Practices in the short term contributed to a significant improvement in the sanitary aspect of poultry egg production, thus positively influencing egg quality and safety.
ABSTRACT The present investigation was developed in the company AVÍCOLA SILVA EIRL, which consisted of determining the level of impact of the implementation of Good Poultry Practices in the improvement of quality, safety and production of eggs through the application of the Good Poultry Practices Guide. (Egg production), of the National Agrarian Health Service (SENASA). The objective of the research was to evaluate the impact of the implementation of Good Poultry Practices in improving the quality, safety and production of eggs in the company. For this purpose, the following methodology was used: a situational diagnosis (pre and post test) was carried out at Avicola Silva EIRL by applying a check list based on the requirements established in the Good Poultry Practices Guide (Egg Production), the results were presented and interpreted in the Pareto Diagram, The results were presented and interpreted in the Pareto Diagram, then the causes of the most important noncompliances were analyzed through the Cause-Effect Diagram, which were directed towards a Gap Matrix in order to solve them using the application of the Manual of Good Poultry Practices in the production of hen eggs as a tool. In addition, a sensory and physical evaluation (pre and post test) was carried out on a sample of 360 hen eggs from the company, considering the guidelines stipulated by NTP 011.219.2015 Eggs: Hen Eggs - Requirements and Classification, using as materials a UBERMANN digital vernier and a LED ovoscope. Statistical data were analyzed using Microsoft Excel 2016 and RStudio programs. The result of the investigation determined that quality and safety improved significantly at the legal level by 73.0% with respect to 19.3% compliance with the requirements of the Guide to Good Poultry Practices (Egg Production). The sensory evaluation indicated an improvement in odor, with no changes in color or flavor, as well as an increase in physical compliance with the requirements, with no foreign bodies or stains that alter the appearance, and clean and dry. In conclusion, the implementation of Good Poultry Practices in the short term contributed to a significant improvement in the sanitary aspect of poultry egg production, thus positively influencing egg quality and safety.
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Keywords
Buenas Prácticas Avícolas, producción de huevos de gallina, calidad e inocuidad en huevos