<?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>2477-8850</journal-id>
<journal-title><![CDATA[Siembra ]]></journal-title>
<abbrev-journal-title><![CDATA[Siembra]]></abbrev-journal-title>
<issn>2477-8850</issn>
<publisher>
<publisher-name><![CDATA[Universidad Central del Ecuador]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2477-88502026000100004</article-id>
<article-id pub-id-type="doi">10.29166/siembra.v13i1.8881</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Digestibilidad de nutrientes y energía digestible de la páprika molida (Capsicum annuum) en cuyes (Cavia porcellus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutrient digestibility and digestible energy of ground paprika (Capsicum annuum) in guinea pigs (Cavia porcellus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerrero Torres]]></surname>
<given-names><![CDATA[Gustavo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cesare Coral]]></surname>
<given-names><![CDATA[Mary Flor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zela Apaza]]></surname>
<given-names><![CDATA[Ana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Norabuena Meza]]></surname>
<given-names><![CDATA[Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Buendía Molina]]></surname>
<given-names><![CDATA[Marilyn Aurora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotelo-Méndez]]></surname>
<given-names><![CDATA[Alejandrina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Ingeniería  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Nacional Agraria La Molina  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<volume>13</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2477-88502026000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2477-88502026000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2477-88502026000100004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo del estudio fue determinar los coeficientes de digestibilidad de los nutrientes y estimar la energía digestible de la páprika molida (Capsicum annuum) mediante ensayos de digestibilidad in vivo en cuyes. El experimento se llevó a cabo en los laboratorios de la Universidad Nacional Agraria La Molina [UNALM], Lima, Perú. El periodo de adaptación tuvo una duración de 7 días; durante estos siete días se redujo progresivamente el porcentaje de subproducto de trigo y se incrementó la inclusión de páprika molida la dieta experimental, mientras que el grupo control recibió una dieta con 100% de subproducto de trigo. En los 10 días siguientes se registró diariamente el consumo de alimento y se recolectaron las heces. Los coeficientes de digestibilidad de la páprika molida fueron 69,77% para materia seca, 86,76% para proteína cruda, 89,32% para extracto etéreo, 40,85% para fibra cruda, 69,56% para ceniza y 80,70% para extracto libre de nitrógeno. La energía digestible fue de 3.448,6 kcal kg-1 de materia seca. En conclusión, la páprika molida es un insumo local altamente digestible y energéticamente denso, con potencial para su uso como ingrediente alternativo en la formulación de alimentos balanceados para cuyes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this study was to determine the nutrient digestibility coefficients and estimate the digestible energy of ground paprika (Capsicum annuum) through in vivo digestibility trials in guinea pigs. The experiment was conducted in the laboratories of the National Agrarian University of La Molina [UNALM], Lima, Peru. The adaptation period was 7 days. During these seven days, the percentage of wheat by-product was progressively reduced, and the inclusion of ground paprika in the experimental diet was increased, while the control group received a diet with 100% wheat by-product. Over the following 10 days, food consumption was recorded and feces were collected daily. The digestibility coefficients of ground paprika were 69.77% for dry matter, 86.76% for crude protein, 89.32% for ether extract, 40.85% for crude fiber, 69.56% for ash, and 80.70% for nitrogen-free extract. The digestible energy was 3,448.6 kcal kg-1 of dry matter. In conclusion, ground paprika is a highly digestible and energy-dense local input, with potential for use as an alternative ingredient in the formulation of balanced feeds for guinea pigs.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[coeficiente de digestibilidad]]></kwd>
<kwd lng="es"><![CDATA[consumo]]></kwd>
<kwd lng="es"><![CDATA[páprika]]></kwd>
<kwd lng="es"><![CDATA[subproducto de trigo]]></kwd>
<kwd lng="en"><![CDATA[digestibility coefficient]]></kwd>
<kwd lng="en"><![CDATA[intake]]></kwd>
<kwd lng="en"><![CDATA[paprika]]></kwd>
<kwd lng="en"><![CDATA[wheat subproduct]]></kwd>
</kwd-group>
</article-meta>
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