<?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>2079-3480</journal-id>
<journal-title><![CDATA[Cuban Journal of Agricultural Science]]></journal-title>
<abbrev-journal-title><![CDATA[Cuban J. Agric. Sci.]]></abbrev-journal-title>
<issn>2079-3480</issn>
<publisher>
<publisher-name><![CDATA[Editorial del Instituto de Ciencia Animal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2079-34802023000100019</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Chemical characteristics of the ripe guava fruit (Psidium guajaba L.) silage for their use in pigs under the Ecuadorian Amazonia conditions]]></article-title>
<article-title xml:lang="es"><![CDATA[Características químicas del ensilado de fruta de guayaba madura (Psidium guajaba L.) para su uso en porcinos en condiciones de la Amazonía ecuatoriana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caicedo]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caicedo]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caicedo]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal Amazónica Facultad de Ciencias de la Tierra ]]></institution>
<addr-line><![CDATA[Puyo Pastaza]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Granja Agropecuaria Caicedo  ]]></institution>
<addr-line><![CDATA[Puyo Pastaza]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>57</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2079-34802023000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2079-34802023000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2079-34802023000100019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[At present, the conventional raw matters for the elaboration of balanced (concentration) pig diets have been notably increase, so it is necessary to use resources of alternative feeding to achieve sustainable productions. Considering the reality, the chemical characteristics of the ripe guava fruit silage as alternative food for pigs are evaluated in this study. In eight days silage samples was determined the dry matter, crude protein, crude fiber, ether extract, ashes, nitrogen free extracts and gross energy. In the days 0, 1, 4, 8, 15 and 30 the pH was determined. In the nutritional composition (dry matter, crude protein, crude fiber, ether extract, ashes, nitrogen free extracts and gross energy) the average value, standard deviation and variation coefficient was checked. The pH data were processed through a completely random design, where the treatments were the fermentation days (0, 1, 4, 8, 15 and 30 d).At day eight of evaluation; the silage has considerable contents of dry matter (22.61 %), crude protein (13.51 %), crude fiber (9.90 %), ether extract (6.08 %), ash (10.24 %), nitrogen free extract (72.49 %) and gross energy (18.54 kJ g DM-1). With respect to the pH, the highest values (p &lt; 0.05) were showed in the day 0 (4.75) and one (4.01), and between the days 4 and 30 was stabilized (3.74-3.76). The ripe guava fruit silage showed good nutritional composition and constitutes an alternative food with favorable nutritive characteristics for their use in pig diets under the Ecuadorian Amazonia conditions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[En la actualidad, las materias primas convencionales para la elaboración de dietas balanceadas (concentración) destinadas a cerdos se han encarecido notablemente, por lo que es necesario utilizar recursos de alimentación alternativa para lograr producciones sostenibles. Ante esta realidad, en este estudio se evalúan las características químicas del ensilado de fruta de guayaba madura como fuente de alimento alternativo para cerdos. En muestras de ensilado de ocho días se determinó la materia seca, proteína bruta, fibra bruta, extracto etéreo, cenizas, extractos libres de nitrógeno y energía bruta. En los días 0, 1, 4, 8, 15 y 30 se determinó el pH. En la composición nutricional (materia seca, proteína bruta, fibra bruta, extracto etéreo, cenizas, extractos libres de nitrógeno y energía bruta) se comprobó el valor promedio, la desviación estándar y el coeficiente de variación. Los datos del pH se procesaron mediante un diseño completamente aleatorizado, donde los tratamientos fueron los días de fermentación (0, 1, 4, 8, 15 y 30 d). Al día ocho de evaluación, el ensilado presentó apreciables contenidos de materia seca (22.61 %), proteína bruta (13.51 %), fibra bruta (9.90 %), extracto etéreo (6.08 %), ceniza (10.24 %), extracto libre de nitrógeno (72.49 %) y energía bruta (18.54 kJ g MS-1). Con respecto al pH, los mayores valores (p &lt; 0.05) se evidenciaron en el día cero (4.75) y uno (4.01), y entre los días cuatro y 30 se estabilizó (3.74-3.76). El ensilado de fruta de guayaba madura presentó buena composición nutricional y constituye un alimento alternativo con características nutritivas favorables para su uso en dietas destinadas a cerdos en condiciones de la Amazonía ecuatoriana.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[alternative food]]></kwd>
<kwd lng="en"><![CDATA[pigs]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[tropical fruit]]></kwd>
<kwd lng="es"><![CDATA[alimento alternativo]]></kwd>
<kwd lng="es"><![CDATA[cerdos]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[fruta tropical]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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