<?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>S0864-03942021000100004</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la inclusión de Musa sp. en la conservación de ensilajes de Trichanthera gigantea (Humb. &amp; Bonpl.) Nees.]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the inclusion of Musa sp. on the conservation of silages of Trichanthera gigantea (Humb. &amp; Bonpl.) Nees]]></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]]></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 ]]></institution>
<addr-line><![CDATA[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>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>44</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-03942021000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-03942021000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-03942021000100004&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 Trichanthera gigantea (Humb. &amp; Bonpl.) Nees.  Materiales y Métodos : Se utilizó un diseño irrestricto completamente, con cuatro tratamientos: T1) 100 % T. gigantea, T2) 85 % T. gigantea: 25 % Musa sp., T3) 70 % T. gigantea: 30 % Musa sp. y T4) 55 % T. gigantea: 45 % Musa sp. Los ensilajes se realizaron en bolsas plásticas de 5 kg durante 40 días. En el momento de la apertura se midieron sus características bromatológicas, así como los indicadores de fermentación. Se aplicó un análisis de varianza y se analizaron las posibles correlaciones entre todas las variables bromatológicas y los indicadores fermentativos.  Resultados : Se encontró mejora en los indicadores fermentativos de los ensilajes por incremento en la concentración de ácido láctico y disminución del pH, proporcional a la cantidad de Musa sp utilizada. La concentración de materia seca aumentó, a razón de 0,9 puntos porcentuales por cada incremento de Musa sp. en los ensilados. Asimismo, se generó aumento en el contenido de carbohidratos no fibrosos y almidón, lo que mejoró el aporte energético de los ensilados. Hubo disminución en la cantidad de proteína cruda y de fibra, a razón de 1,8 y 5,7 puntos porcentuales por cada incremento en la cantidad de Musa sp. respectivamente, sin efecto negativo en la digestibilidad de los ensilados.  Conclusiones : Las mezclas con 30 % Musa sp. presentaron características fermentativas y nutricionales adecuadas para su conservación y uso como suplemento de rumiantes; sin embargo , los niveles 0 y 15 % mostraron los valores más altos de proteína y fibra, pero bajos en energía. A su vez, las mezclas de 30 y 45 % lograron los mejores indicadores fermentativos.]]></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 Trichanthera gigantea (Humb. &amp; Bonpl.) Nees.  Materials and Methods : A complete unrestricted design was used, with four treatments: T1) 100 % T. gigantea, T2) 85 % T. gigantea: 25 % Musa sp., T3) 70 % T. gigantea: 30 % Musa sp. and T4) 55 % T. gigantea: 45 % Musa sp. The silages were made in 5-kg plastic bags during 40 days. At the moment of opening their bromatological characteristics, as well as the fermentation indicators, were measured. A variance analysis was applied and the possible correlations among all the bromatological variables, as well as fermentation indicators, were measured. A variance analysis was applied and the possible correlations among all the bromatological variables and fermentative indicators, were analyzed.  Results : Improvement was found in the fermentative indicators of the silages due to increase in the concentration of lactic acid and pH decrease, proportional to the quantity of Musa sp. used. The dry matter concentration increased, at a rate of a 0,9 percentage points for each increase of Musa sp. in the silages. Likewise, increase was generated in the content of non-fibrous carbohydrates and starch, which improved the energy contribution of the silages. There was decrease in the quantity of crude protein and fiber, at a rate of 1,8 and 5,7 percentage points for each increase in the quantity of Musa sp., respectively, without negative effect on the digestibility of the silages.  Conclusions : The mixtures with 30 % Musa sp. showed adequate fermentative and nutritional characteristics for their conservation and use as supplement for ruminants; ; nevertheless, levels 0 and 5 % showed the highest protein and fiber values, but low in energy. In turn, the mixtures of 0 and 45 % achieved the best fermentative indicators.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad nutricional]]></kwd>
<kwd lng="es"><![CDATA[nutrición de rumiantes]]></kwd>
<kwd lng="es"><![CDATA[arbustos forrajeros]]></kwd>
<kwd lng="en"><![CDATA[nutritional quality]]></kwd>
<kwd lng="en"><![CDATA[ruminant nutrition]]></kwd>
<kwd lng="en"><![CDATA[forage shrubs.]]></kwd>
</kwd-group>
</article-meta>
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