31 research outputs found

    Effect of phytase in laying hen diets with different phosphorus sources

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    An experiment was conducted to evaluate the effects of the enzyme phytase in diets formulated with different phosphorus sources on performance, eggshell quality and excretion of commercial laying hens. Two hundred and eighty-eight commercial Hyssex Brown laying hens were evaluated during two production phases, which included eight twenty-eight-day cycles, using a completely randomized design in a 3x2 factorial with six replicates of eight birds per treatment. Three phosphorus sources (calcium and sodium phosphate, micro-granulated dicalcium phosphate and triple super phosphate) and two phytase levels (0 or 1000 FTU/kg diet) were tested in the composition of the diets. After the post-peak period, triple super phosphate decreased bird performance and eggshell quality. It was possible to reduce the levels of phosphorus supplementation when phytase was added to the diet. Besides, phytase supplementation reduced phosphorus, calcium and nitrogen excretions, but affected mean egg weight at production peak

    Quality management as a driver of innovation in the service industry

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    [EN] This study identifies the combination of factors that lead to quality management reinforcing innovation capability as an organization's strength. The results from 133 Spanish service organizations show that competitive strategy, manager's motivation to adopt quality management, and customer orientation are the key factors that explain the presence of innovation capability as a firm's strength. As some pioneering research points out, the impact of quality management on innovation depends mainly on managers' interpretation of this management philosophy. When quality management focuses on discovering new customer needs and even new markets, it contributes to strengthen the organization's innovation capability.González-Cruz, TF.; Roig-Tierno, N.; Botella-Carrubi, D. (2018). Quality management as a driver of innovation in the service industry. Service Business. 12(3):505-524. https://doi.org/10.1007/s11628-017-0360-750552412
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