<?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>S0864-03942020000300210</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la inclusión de Musa sp . en la conservación de Morus alba Linn .]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the inclusion of Musa sp. on the conservation of Morus alba Linn.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Cordero]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alpízar-Naranjo]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo-Umaña]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Herrera]]></surname>
<given-names><![CDATA[Michael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Costa Rica Escuela de Ciencias Agrarias Heredia ]]></institution>
<addr-line><![CDATA[Calle Padre Royo, Heredia ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Zootecnia Centro de Investigación en Nutrición Animal]]></institution>
<addr-line><![CDATA[San José ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>3</numero>
<fpage>210</fpage>
<lpage>219</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-03942020000300210&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-03942020000300210&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-03942020000300210&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo  Evaluar el efecto de la inclusión de diferentes niveles de Musa sp. en la calidad nutricional y fermentativa de ensilajes de Morus alba Linn.  Materiales y Métodos  Se utilizó un diseño irrestricto completamente, con cuatro tratamientos: T1-100 % M. alba; T2-85 % M. alba: 25 % Musa sp.; T3-70 % M. alba: 30 % Musa sp. y T4-55 % M. alba: 45 % Musa sp. Los ensilajes se realizaron en bolsas plásticas de 5 kg durante 40 días. En el momento de la apertura se midieron las características bromatológicas de los ensilajes, así como los indicadores de fermentación. Se utilizó un análisis de varianza y se realizaron correlaciones entre todas las variables bromatológicas y los indicadores fermentativos.  Resultados  El contenido de materia seca disminuyó a razón de 2,4 % puntos porcentuales por cada incremento de Musa sp. en los diferentes tratamientos. La inclusión de 45 % de Musa sp. en la mezcla generó un crecimiento del 47,7 y 58,0 % en el contenido de carbohidratos no fibrosos y pectinas, respectivamente; que representó un 27 % de almidón y 1,1 megacalorías más de energía neta de lactancia por cada kilogramo de materia seca. Mientras, los contenidos de fibra neutro detergente y digestibilidad de la fibra neutro detergente se redujeron 22 y 23 %, respectivamente, al incluir 45 % de Musa sp. en la dieta. Además, hubo mejora en los indicadores fermentativos, ya que se incrementó el contenido de ácido láctico y se redujo el pH y el nitrógeno amoniacal en los ensilados.  Conclusiones  La inclusión de 0 y 15 % de Musa sp. en el ensilaje de M. alba presentó los valores más altos de proteína, ceniza y fibra, mientras que en los tratamientos de 30 y 45 % mejoró el proceso de conservación del forraje y se obtuvieron indicadores de fermentación favorables, así como reducción en la cantidad de fibra y aumento de los carbohidratos no fibrosos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective  To evaluate the effect of the inclusion of different levels of Musa sp. on the nutritional and fermentative quality of silages of Morus alba Linn.  Materials and Methods  A completely unrestricted design was used, with four treatments: T1-100 % M. alba; T2-85 % M. alba: 25 % Musa sp.; T3-70 % M. alba: 30 % Musa sp. and T4-55 % M. alba: 45 % Musa sp. The silages were made in 5-kg plastic bags during 40 days. At the moment of opening, the bromatological characteristics of the silages were measured, as well as the fermentation indicators. A variance analysis was used and correlations were done between all the bromatological variables and the fermentation indicators.  Results  The dry matter content decreased at a rate of 2,4 % per each increase of Musa sp. in the different treatments. The inclusion of 45 % of Musa sp. in the mixture generated a growth of 47,7 and 58,0 % in the content of non-fibrous carbohydrates and pectins, respectively, 27 % of starch and 1,1 megacalories more of net lactation energy per each kilogram of dry matter. Meanwhile the contents of neutral detergent fiber and digestibility of the neutral detergent fiber were reduced by 22 and 23 %, respectively, when including 45 % of Musa sp. in the diet. In addition, there was improvement in the fermentation indicators, because the lactic acid content increased and pH and ammoniacal nitrogen were reduced in the silages.  Conclusions  The inclusion of 0 and 15 % of Musa sp. in the M. alba silage showed the highest values of protein, ash and fiber; while in the treatments of 30 and 45 % improved the forage conservation process and favorable fermentation indicators were obtained, as well as reduction in the quantity of fiber and increase of non-fibrous carbohydrates.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[arbustos]]></kwd>
<kwd lng="es"><![CDATA[ensilaje]]></kwd>
<kwd lng="es"><![CDATA[nutrición animal]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="en"><![CDATA[animal nutrition]]></kwd>
<kwd lng="en"><![CDATA[shrubs]]></kwd>
</kwd-group>
</article-meta>
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