<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0864-0394</journal-id>
<journal-title><![CDATA[Pastos y Forrajes]]></journal-title>
<abbrev-journal-title><![CDATA[Pastos y Forrajes]]></abbrev-journal-title>
<issn>0864-0394</issn>
<publisher>
<publisher-name><![CDATA[Estación Experimental de Pastos y Forrajes Indio Hatuey]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0864-03942019000300207</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad fermentativa de ensilados de sorgo (Sorghum bicolor L. Moench) y pulpa de cítrico (Citrus sp.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Fermentative quality of sorghum (Sorghum bicolor L. Moench) and citrus fruit (Citrus sp.) pulp silage]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Querol]]></surname>
<given-names><![CDATA[Dariel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Hernández]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fundora-Fernández]]></surname>
<given-names><![CDATA[Leyanis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Sánchez]]></surname>
<given-names><![CDATA[Flavia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ojeda-García]]></surname>
<given-names><![CDATA[Félix]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Vigoa]]></surname>
<given-names><![CDATA[Onel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Matanzas Universidad de Matanzas Estación Experimental de Pastos y Forrajes Indio Hatuey]]></institution>
<addr-line><![CDATA[Matanzas ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto de Ciencia Animal  ]]></institution>
<addr-line><![CDATA[, San José de las Lajas, Mayabeque ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<volume>42</volume>
<numero>3</numero>
<fpage>207</fpage>
<lpage>212</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-03942019000300207&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-03942019000300207&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-03942019000300207&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Para caracterizar la dinámica de fermentación de un ensilaje de planta entera de sorgo (Sorghum bicolor L. Moench) con niveles de inclusión de pulpa de cítrico (Citrus sp.), se evaluaron como indicadores de calidad el pH, el contenido de amoniaco y la concentración de ácidos grasos volátiles (acético, propiónico y butírico). Se aplicó un diseño completamente aleatorizado con cuatro tratamientos: a) 100 % sorgo, b) 75 % sorgo: 25 % pulpa; c) 50 % sorgo: 50 % pulpa, d) 25 % sorgo: 75 % pulpa). Se establecieron cuatro momentos (14, 28, 42 y 56 días) con seis repeticiones para cada uno. Los ensilajes mostraron pH entre 3,29 y 4,32. Se observó una disminución de este indicador, según aumentaba el porcentaje de pulpa en la mezcla. Los ensilajes con pulpa alcanzaron los valores más bajos de pH a los 56 días de evaluación, mientras que el de sorgo (100 %) lo logró a los 42 días. El nitrógeno amoniacal, al igual que el pH, disminuyó con la inclusión de la pulpa, y aumentó a medida que trascurrieron los momentos de evaluación, con contenidos entre 0,05 y 2,54 mg N-NH3 100 mL-1. Con respecto a los ácidos grasos volátiles, el acético mostró las mayores concentraciones en todos los ensilajes durante el período de evaluación, con valores entre 1,7 y 17, 2 mmole L-1. Las cantidades de ácido propiónico y butírico fueron despreciables, y estuvieron en el orden de 0,015 y 0,33 mmole L-1 para el propiónico y 0,037 y 0,004 mmole L-1 para el butírico. Hubo diferencias significativas en la producción de acético y butírico entre los tratamientos a partir del día 28 de evaluación. El propiónico mostró diferencias a partir del día 42. Se concluye que los indicadores de calidad fermentativa se encuentran en el rango establecido para clasificar los ensilajes de buena calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In order to characterize the fermentation dynamics of a silage of whole sorghum plant (Sorghum bicolor L. Moench) with inclusion levels of citrus fruit (Citrus sp.), pH, ammonia content and concentration of volatile fatty acids (acetic, propionic and butyric) were evaluated as quality indicators. A complete randomized design was applied with four treatments: a) 100 % sorghum, b) 75 % sorghum: 25 % pulp; c) 50 % sorghum: 50 % pulp, d) 25 % sorghum: 75 % pulp. Four moments were established (14, 28, 42 and 56 days) with six repetitions for each one. The silages showed pH between 3,29 and 4,32. A decrease of this indicator was observed, as the pulp percentage in the mixture increased. The silages with pulp reached the lowest pH values at 56 days of evaluation; while the sorghum silage (100 %) achieved them at 42 days. The ammoniacal nitrogen, just like pH, decreased with the inclusion of the pulp, and increased as the evaluation moments passed, with contents between 0,05 and 2,54 mg N-NH3 100 mL-1. With regards to the volatile fatty acids, acetic acid showed the highest concentrations in all the silages during the evaluation period, with values between 1,7 and 17, 2 mmole L-1. The quantities of propionic and butyric acid were negligible, and were in the range of 0,015 and 0,33 mmole L-1for propionic and 0,004 and 0,037 mmole L-1 for butyric. There were significant differences in the production of acetic and butyric acid among the treatments since day 28 of the evaluation. Propionic acid showed differences since day 42. It is concluded that the fermentation quality indicators are within the established range to classify silages as having good quality.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[ácido graso volátil]]></kwd>
<kwd lng="es"><![CDATA[amoniaco]]></kwd>
<kwd lng="es"><![CDATA[ensilaje]]></kwd>
<kwd lng="es"><![CDATA[pH]]></kwd>
<kwd lng="en"><![CDATA[volatile fatty acid]]></kwd>
<kwd lng="en"><![CDATA[ammonia]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="en"><![CDATA[pH]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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