Examinando por Materia "oleic acid"
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Publicación Sólo datos La comunicación como estrategia de diferenciación competitiva(Universidad de los Llanos, 2022-01-17) Zevallos Oscco, Yosselin; Collado Vargas, Juan Alberto; Tito Huamani, Pedro LeonardoProblematic: Competitiveness in the market follows a growing trend due to global phenomena that have implications for the organizational scenario. In this context, organizational communication comes into play as a tool for adapting to these changes. Although there are important studies on the subject, the favorable impact of organizational communication is still not fully recognized in many countries. In that way, it’s necessary to continue to deepen and delimit the field of study. Objectives: Analyse the importance of both internal and external communication to identify strategies that can be used as a competitive differentiator for the company. Materials and methods: This is exploratory research with a qualitative approach through a structured and rigorous review of high-impact articles, academic repositories, among others. Results: The results show that there is little research on the subject carried out in our region, mainly from European and Asian countries; furthermore, most of the scientific articles taken as primary sources are of the Q1 and Q2 category. On the other hand, the number of articles on the subject has increased after COVID-19 confinement. Discussion: It became evident that communication is indeed a strategic management tool that influences brand positioning through competitive differentiation, thus contributing to the co-creation of values in all contexts and with the different stakeholders. Conclusions: Communication in its various dimensions is a priority for optimal organizational development and, due to the pandemic, is taking on the challenge and responsibility to redefine itself. Contribution/originality: It is hoped to continue contributing to the field of study and to generate proposals aimed at improving organizational communication in any type and size of the company.Publicación Sólo datos Digestibilidad aparente de materia seca, proteína y energía de harina de vísceras de pollo, quinua y harina de pescado en tilapia nilótica, Oreochromis niloticus(Universidad de los Llanos, 2011-09-15) Gutiérrez-Espinosa, Mariana C.; Yossa-Perdomo, Martha I.; Vásquez-Torres, WalterTitulo en ingles:Apparent digestibility of dry matter, protein and energy regarding fish meal, poultry by-product meal and quinua for Nile tilapia, Oreochromis niloticus.RESUMEN: El presente estudio se realizó con el objeto de determinar los coeficientes de digestibilidad aparente (CDA) de la proteína (CDAp) y de la energía (CDAe) de harina de pescado (HP), harina de vísceras de pollo (HVP) y harina de quinua Chenopodium quinoa (HQ), para tilapia nilótica Oreochromis niloticus. Para estimar los coeficientes se utilizó el método indirecto con marcador (óxido de cromo), colectando las heces por el sistema Guelph modificado. Tilapias con peso promedio de 130 gr se alimentaron con una dieta experimental constituida por dieta referencia (DR) (89.5 %, 79.5 % ó 69.5 %), 0.5 % de marcador inerte y el ingrediente a evaluar en un nivel de inclusión de 10 %, 20 % ó 30 %. Las heces comenzaron a colectarse 10 horas después de suministrar el alimento, cada hora durante 12 horas; las muestras se secaron a una temperatura de 60ºC y se almacenaron a –17°C hasta ser analizadas. Los CDAp para los tres niveles de inclusión (10, 20 y 30 %) fueron respectivamente: 88.1, 89.4 y 90.9 % para HP; 96.8, 94.9 y 94.1 para HVP y 67.7, 73.5 y 77.5 para HQ. No se observaron diferencias significativas (p< 0.05) en los CDAp entre niveles de inclusión en las tres materias primas investigadas. En cuanto a la fracción energética, los resultados para HP se observaron entre 53.0 % y 88.5 %, para HVP entre 52.6 y 59.7 y para HQ entre 29.0 % y 66.1 %. El 30 % de inclusión de HP presentó el mayor CDAe (p<0.05). Para HVP no hubo diferencias significativas entre niveles de inclusión; para HQ el CDAe fue significativamente menor (p<0.05) con el nivel de inclusión del 10 %.Palabras claves: Coeficientes de digestibilidad aparente, nutrición, materias alternativas, análisis proximal.ABSTRACT: The purpose of this study was to determine protein (ADCp) and energy (ADCe) apparent digestibility coefficients (ADC) for fish meal (FM), poultry by-product meal (PBM) and quinoa flour (Chenopodium quinoa) (QF) used in feeding Nile tilapia (Oreochromis niloticus). The indirect method with a chromium oxide marker was used to estimate the aforementioned ADC; faeces were collected by the modified Guelph system. Tilapias having an average 130 g weight were fed on an experimental diet consisting of reference diet (RD) (89.5 %, 79.5 % or 69.5 %), 0.5 % inert marker (chromium dioxide) and the ingredient to be evaluated to assess 10 %, 20 % or 30 % inclusion level. The fish were fed every hour for 12 hours per day and their faeces were collected 10 hours after the fish had been fed; the samples were dried at 60ºC and stored at -17°C until analysed. Chromium oxide level was determined by the acid digestion method. The ADCp for the three inclusion levels (10 % 20 % and 30 %) were respectively: 88.1 %, 89.4 % and 90.9 % for FM, 96.8 %, 94.9 % and 94.1 % for PBM and 67.7 %, 73.5 % and 77.5 % for QF. There were no significant differences (p<0.05) concerning ADCp inclusion levels regarding the three materials being investigated. As for ADCe, the results ranged from 53.0 % to 88.5 % for FM, 52.6 % to 59.7 % for PBM and 29.0 % to 66.1 % for QF. Including 30 % FM had the highest ADCe (p> 0.05); there were no significant differences between PBM inclusion levels and QF was significantly lower (10 % inclusion level).Key words: Apparent digestibility coefficient, nutrition, alternative matter, proximate analysis.