<?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>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422017000500067</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v8n5.181</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación física, química y microbiológica del ensilaje de yuca con caupí y cultivo microbiano]]></article-title>
<article-title xml:lang="en"><![CDATA[Physical, chemical and microbiological evaluation of cassava silage with cowpea and microbial culture]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[JE]]></surname>
<given-names><![CDATA[Miranda-Yuquilema]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[A]]></surname>
<given-names><![CDATA[Marin-Cárdenas]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[M]]></surname>
<given-names><![CDATA[González-Pérez]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[D]]></surname>
<given-names><![CDATA[Sánchez-Macías]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto de Fomento a Talento Humano, SENESCYT  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Central &#8220;Marta Abreu&#8221; de Las Villas  ]]></institution>
<addr-line><![CDATA[Santa Clara ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación Agropecuarias (CIAP-UCLV)  ]]></institution>
<addr-line><![CDATA[Santa Clara ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Chimborazo  ]]></institution>
<addr-line><![CDATA[Riobamba ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>5</numero>
<fpage>67</fpage>
<lpage>75</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422017000500067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422017000500067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422017000500067&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El objetivo de este trabajo fue evaluar los cambios físicos, químicos, microbiológicos, fibrosos y del ácido láctico del ensilaje de yuca con caupí y cultivo microbiano. Se utilizaron 50 kg de yuca integral (raíz, tallo, hojas), 20 kg de harina de caupí y 4 L de cultivo microbiano que contenía Lactobacillus acidophillus, Streptococcus thermophillus y Klyumyces fragilis (L-4 UCLV). Las variantes evaluadas fueron: yuca integral (Y100), yuca integral más 20% caupí (Y+C), yuca integral más 20% caupí y 8% biopreparado (Y+C+BP). El material ensilado se conservó en frascos de cristal estériles con boca ancha. Se utilizó un diseño completamente aleatorio. Se evaluaron las características fisicoquímicas, fibrosas, microbiológicas y de ácido láctico. Durante 18 meses, los contenidos de materia seca, proteína cruda y verdadera, ácido láctico y la viabilidad microbiana fue mayor (P&lt;0.05) en el tratamiento Y+C+BP a partir de los dos meses hasta el final. La fibrosidad y el pH del ensilaje fue menor (P&lt;0.05) al final del estudio en el tratamiento Y+C+BP. Se concluye que con la inclusión del cultivo microbiano en el ensilaje de yuca con caupí se logra conservar las propiedades fisicoquímicas y microbiológicas por 18 meses; asimismo, los valores de la materia seca, proteína cruda y verdadera y ácido láctico se mejoran.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The aim of this work was to evaluate the physical, microbiological, fibrous and lactic acid changes of cassava silage with cowpea used on biological mix. Fifty kg whole cassava (root, stem and leaves), 20 kg of cowpea flour and 4 L of microbial culture containing Lactobacillus acidophillus, Streptococcus thermophillus and Klyumyces fragilis (L-4 UCLV) were used. The evaluated treatments were: Y100integral cassava (Y100), integral cassava more 20% cowpea (Y+C), and integral cassava more 20% cowpeas and 8% of microbial culture (Y+C+BP). The ensiled material was preserved in sterile glass bottles with wide mouth. A completely randomized design was used. The physicochemical, microbiological, fibrous and lactic acid characteristics were evaluated. For 18 months, the dry matter, crude and true protein, lactic acid contents and the microbial viability was higher (P &lt;0.05) in Y+C+BP treatments from 2 to 18 months. The fibrosity and the pH of the silage was also lower (P &lt;0.05) at the end of the study in this treatment Y+C+BP. It is concluded that with the inclusion of the microbial mix in the cassava silage with cowpea, it is possible to preserve the physicochemical and microbiological properties for 18 months, as well as the values &#8203;&#8203;of dry matter, crude and true protein, and lactic acid contents were improved.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[ensilado]]></kwd>
<kwd lng="es"><![CDATA[cultivo microbiano]]></kwd>
<kwd lng="es"><![CDATA[caupí]]></kwd>
<kwd lng="es"><![CDATA[yuca.]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="en"><![CDATA[microbial culture]]></kwd>
<kwd lng="en"><![CDATA[cassava]]></kwd>
<kwd lng="en"><![CDATA[cowpea.]]></kwd>
</kwd-group>
</article-meta>
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