<?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>S2079-34802023000100020</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Silage of agricultural by-products for pigs feeding]]></article-title>
<article-title xml:lang="es"><![CDATA[Ensilaje de subproductos agrícolas para la alimentación porcina]]></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[Ruiz]]></surname>
<given-names><![CDATA[María Vanessa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quilligana]]></surname>
<given-names><![CDATA[Jissela Estefanía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguiar]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</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=S2079-34802023000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2079-34802023000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2079-34802023000100020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[The silages of agricultural wastes constitute a novel technique for the use of these resources for a long time. The silage process is carried out through a controlled fermentation, which guarantees a food of optimum nutritional quality, able to reduce imports of conventional raw matters and minimize the costs of pigs feeding. The beneficial microorganisms developed in this medium help to improve the chemical, microbiological and sensorial characteristics of the fermented raw matter. The pigs which intake fermented by-products have better intestinal health due to the competitive exclusion process of the beneficial microorganisms, with the consistent increase of dry matter intake, weight gain, feed conversion, final weight and carcass quality. For this reason, in the developing countries the technique of the agricultural wastes silage is implemented and are evaluated the chemical characteristics of this food and their effect on microbiological, blood, productive and reproductive indicators of pigs. The objective of this review was to assess the results of the use of agricultural by-products in pigs feeding. Results of the chemical components of the silage, digestibility and productive indicators are showed in pigs from post-weaning, growing and fattening categories.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Los ensilados de residuos agrícolas constituyen una técnica novedosa para el aprovechamiento de estos recursos durante un tiempo prolongado. El proceso de ensilado se realiza mediante la fermentación controlada, que garantiza un alimento de óptima calidad nutricional, capaz de reducir importaciones de materias primas convencionales y minimizar los costos de alimentación de los cerdos. Los microorganismos benéficos desarrollados en este medio ayudan a mejorar las características químicas, microbiológicas y sensoriales de la materia prima fermentada. Los cerdos que se alimentan con subproductos fermentados presentan mejor salud intestinal, debido a los procesos de exclusión competitiva de los microrganismos benéficos, con el consecuente aumento del consumo de materia seca, ganancia de peso, conversión alimentaria, peso final, y calidad de la canal. Por esta razón, en los países en vías de desarrollo se implementa la técnica del ensilado de residuos agrícolas y se evalúan las características químicas de este alimento y su efecto en indicadores microbiológicos, sanguíneos, productivos y reproductivos de cerdos. Esta reseña tiene como objetivo valorar los resultados del uso del ensilaje de subproductos agrícolas en la alimentación porcina. Se muestran resultados de los componentes químicos del ensilado, digestibilidad e indicadores productivos en cerdos de las categorías posdestete, crecimiento y ceba.]]></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[efficient microorganisms]]></kwd>
<kwd lng="en"><![CDATA[agricultural resources]]></kwd>
<kwd lng="es"><![CDATA[alimento alternativo]]></kwd>
<kwd lng="es"><![CDATA[cerdos]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[microorganismos eficientes]]></kwd>
<kwd lng="es"><![CDATA[recursos agrícolas]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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