<?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>S0864-03942019000400285</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Indicador de calentamiento global a partir de la fermentación ruminal de alimentos con diferentes niveles de energía y proteína]]></article-title>
<article-title xml:lang="en"><![CDATA[Global warming indicator from rumen fermentation of feedstuffs with different energy and protein levels]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Hernández]]></surname>
<given-names><![CDATA[Brayan Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salvador-Flores]]></surname>
<given-names><![CDATA[Omar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda-Romero]]></surname>
<given-names><![CDATA[Luis Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Posgrado en Producción Animal Departamento de Zootecnia]]></institution>
<addr-line><![CDATA[Texcoco, Chapingo ]]></addr-line>
<country>Estado de México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Estudios Superiores Cuautitlán Departamento de Ciencias Pecuarias]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>42</volume>
<numero>4</numero>
<fpage>285</fpage>
<lpage>289</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-03942019000400285&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-03942019000400285&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-03942019000400285&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo  Evaluar la técnica de producción de gas in vitro como método para estimar in vivo un indicador de calentamiento global, en dietas con diferentes niveles de energía metabolizable y proteína bruta.  Materiales y Métodos  Se usó la técnica de producción de gas in vitro para obtener un indicador de calentamiento global a partir de la producción de CO2 y CH4, la emisión potencial de gases de fermentación y la digestibilidad de cinco dietas: tres dietas balanceadas a niveles bajo (2,7:12,8); medio (2,7:15,3) y alto ( 3,0:17,6); y dos desbalanceadas en energía metabolizable y proteína bruta , con las cuales se alimentó a 30 corderos (26,5 ± 3,7 kg PV) en corraletas individuales. La engorda duró 60 días (tres periodos de 20 días). En cada periodo se tomaron muestras del alimento ofrecido, el rechazado y heces por animal, las cuales fueron fermentadas con la TPG durante 24 h. El diseño fue completamente al azar con arreglo factorial 5 x 3 (dieta x periodo).  Resultados  La digestibilidad in vitro de la materia seca y la fermentación ruminal in vitro fueron 6 y 13 % mayores para las dietas balanceadas en comparación con las desbalanceadas, respectivamente. En cuanto a la producción de CH4 y el indicador potencial de calentamiento global, se observó una mayor producción en el tercer periodo de la engorda respecto a los primeros 40 días. Además, las raciones altas en energía metabolizable fueron las de mayor impacto ambiental en el calentamiento global (p &lt; 0,05).  Conclusiones  El indicador potencial de calentamiento global obtenido con la técnica de producción de gas es útil para estimar el impacto ambiental de las dietas para rumiantes; y las dietas balanceadas, independientemente del nivel de energía y proteína, tuvieron una mayor digestibilidad y fermentación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective To evaluate the in vitro gas production technique as method to estimate in vivo a global warming indicator, in diets with different levels of metabolizable energy and crude protein.  Materials and Methods  The in vitro gas production technique was used to obtain a global warming indicator from CO2 and CH4 production, the potential emission of fermentation gases and digestibility of five diets: three balanced diets at low (2,7:12,8); medium (2,7:15,3) and high levels (3,0:17,6) and two unbalanced diets in metabolizable energy and crude protein, with which 30 lambs (26,5 ± 3,7 kg LW) were fed in individual pens. Fattening lasted 60 days (three periods of 20 days). In each period samples of the offered and rejected feedstuff, and feces were taken per animal, which were fermented with the GPT during 24 h. The design was complete randomized with 5 x 3 factorial arrangement (diet x period).  Results The in vitro dry matter digestibility and in vitro ruminal fermentation were 6 and 13 % higher for the balanced diets compared with the unbalanced ones, respectively. Regarding CH4 production and the global warming potential indicator, higher production was observed in the third period of fattening with regards to the first 40 days. In addition, the diets high in metabolizable energy were the ones with higher environmental impact on global warming (p &lt; 0,05).  Conclusions The global warming potential indicator obtained with the gas production technique is useful to estimate the environmental impact of the diets for ruminants; and the balanced diets, independently from the energy and protein level, they had higher digestibility and fermentation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cordero]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[impacto ambiental.]]></kwd>
<kwd lng="en"><![CDATA[lamb]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[environmental impact]]></kwd>
</kwd-group>
</article-meta>
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