Impacto de la Calidad de Agua para Bebida Animal en Relación a Parámetros Productivos, Composicionales y Reproductivos

Abstract

Among all parameters of water quality analized, the most significant correlation in function to the indicators in study were for: Sulfate vs. Butyrous Fat (r = -0,978; P < 0,05), Total Hardness vs. True Protein (r = -0,978; P < 0,05), Total Hardness vs. Total Solids (r = -0,956; P < 0,05) and Nitrate vs. pH (r = -0,993; P < 0,01). This experience alert us about components present in the water that deserve to be studied deeply, because high levels cause significant losses in our production systems.