Análisis químico de agua con alfalfa y su estudio de mercado en pollos de engorde.

Abstract

Poultry farming is essential for Ecuador's economy and food security, representing a primary source of protein. This study analyzed the impact of alfalfa extract as a natural pigment on the sensory quality, market acceptance, and protein content of broiler chickens in the canton of El Carmen. Surveys were conducted with merchants and consumers, along with sensory evaluations and chemical analyses. Merchants highlighted the 10% treatment as the most attractive due to its yellow pigmentation, while 88,9% of consumers preferred products with natural pigments, and 68,9% expressed a willingness to pay more for them. In the sensory evaluation, the 15% alfalfa treatment stood out in freshness, juiciness, and overall preference, followed by the 10% treatment, which was most accepted for color and flavor. Additionally, the chemical analysis revealed a proportional increase in protein in water with alfalfa extract, with 0,046% at 5%, 0,11% at 10%, and 0,13% at 15%, demonstrating that higher levels not only improve the product’s appearance but also its nutritional value. These findings confirm that supplementation with alfalfa extract at 10%-15% significantly enhances pigmentation, sensory characteristics, and protein content in broiler chickens, meeting consumer expectations for more natural and healthier products while positioning natural pigments as an effective alternative in the competitive poultry market.