<?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>0121-3709</journal-id>
<journal-title><![CDATA[ORINOQUIA]]></journal-title>
<abbrev-journal-title><![CDATA[Orinoquia]]></abbrev-journal-title>
<issn>0121-3709</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Investigaciones de la Orinoquia Colombiana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-37092021000100023</article-id>
<article-id pub-id-type="doi">10.22579/20112629.653</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Producción de proteína unicelular de Saccharomyces cerevisiae con granza de arroz e inclusión en cerdos]]></article-title>
<article-title xml:lang="en"><![CDATA[Production of single cell protein of Saccharomyces cerevisiae with broken rice and inclusion in pigs]]></article-title>
<article-title xml:lang="pt"><![CDATA[Produção de proteína unicelular de Saccharomyces cerevisiae com quirera de arroz e inclusão em suínos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinzón-Fajardo]]></surname>
<given-names><![CDATA[Omar R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hurtado-Nery]]></surname>
<given-names><![CDATA[Víctor L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de los Llanos Facultad de Ciencias Agropecuarias y Recursos Naturales Escuela de Ciencias Animales]]></institution>
<addr-line><![CDATA[Villavicencio ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de los Llanos, Villavicencio Facultad de Ciencias Agropecuarias y Recursos Naturales Escuela de Ciencias Animales]]></institution>
<addr-line><![CDATA[Villavicencio ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<fpage>23</fpage>
<lpage>33</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-37092021000100023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-37092021000100023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-37092021000100023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El contenido proteico de harinas de cereales se incrementa con proteínas microbianas mediante procesos de fermentación utilizando levaduras. El objetivo de esta investigación fue evaluar la inclusión de granza de arroz sometida a fermentación liquida con Saccharomyces cerevisiae por fermentación anaeróbica como fuente de proteína unicelular (PUC) para cerdos en crecimiento. Se realizó prueba piloto en laboratorio para producción de PUC de S. cerevisiae con granza de arroz para estandarizar y encontrar las mejores condiciones en el proceso, para su posterior producción en fermentador de 600 l. Se evalúo la granza obtenida por fermentación con S. cerevisiae por un tiempo de 30 días, en 24 cerdos de 21.72 ± 3.31 kg, distribuidos en un diseño en bloques completos al azar con cuatro tratamientos, tres bloques y seis animales por tratamiento. El ensayo consistió en cuatro niveles de inclusión: T1: 0%, T2: 10%, T3: 20% y T4: 25%, de granza de arroz post-fermentada con S. cerevisiae. Las variables evaluadas fueron peso final (kg), ganancia de peso (g/día), consumo final (kg), conversión alimenticia. El alimento pasó de 8.23% a 13.97% de PC. Se presentaron diferencias (p&lt;0.05) en ganancia diaria de peso T1: 625.81 y T2: 618.77 respecto T3: 526.38 y T4: 542.77 g/día, y en la conversión alimenticia entre T1: 2.20 y T2: 2.16 respecto a los tratamientos T3: 2.54 y T4: 2.45. No hubo diferencias (p&gt;0.05) para el peso final ni el consumo final. El costo de las dietas fue menor para T2, T3 y T4. En conclusión, con la fermentación anaerobia de la granza se mejoró el nivel proteico del alimento por crecimiento de la levadura S. cerevisiae y puede ser incluido en dietas para cerdos en crecimiento, presentándose buena palatabilidad y hasta un nivel de inclusión del 10% obtener buen rendimiento, con una dieta de menor costo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cereal flour protein content can be increased by microbial protein action through yeast-driven fermentation. This research was aimed at evaluating the anaerobic fermentation of liquid rice bran with Saccharomyces cerevisiae as a single cell protein (SCP) source for raising pigs. A pilot test for S. cerevisiae SCP production was carried out in the laboratory using rice bran to standardise and find the best process conditions regarding SCP production in a 600 L fermenter tank. The rice bran obtained by fermentation with S. cerevisiae was evaluated for 30 days using twenty-four 21.72±3.31 kg pigs; a randomised complete block design (RCBD) was used, involving four treatments, three blocks and six animals per treatment. The trial had four rice bran post-fermented with S. cerevisiae inclusion levels: T1 0% bran inclusion, T2 10%, T3 20% and T4 25%. Final weight (kg), average daily gain (g/day), final consumption (kg) and feed conversion ratio (FCR) were the variables evaluated here. SCP inclusion in food rose from 8.23% to 13.97%. There were significant statistical differences (p&lt;0.05) regarding average daily gain for T1 (625.81 g/day) and T2 (618.77) compared to T3 (526.38) and T4 (542.77) and FCR for T1 (2.20) and T2 (2.16) compared to T3 (2.54) and T4 (2.45). There were no differences (p&gt;0.05) regarding final weight or final consumption. Diet costs were lower for T2, T3 and T4. The anaerobic fermentation of rice bran improved feed protein content through S. cerevisiae growth and can be included in diets for raising pigs; it has good palatability and up to 10% SCP inclusion level, obtaining good yield and a lower cost diet.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O conteúdo protéico das farinhas de cereais é aumentado com proteínas microbianas através de processos de fermentação utilizando leveduras. O objectivo desta pesquisa foi avaliar a inclusão de quirera de arroz submetido a fermentação líquida com Saccharomyces cerevisiae por fermentação anaeróbia como fonte de proteína unicelular (PUC) para porcos em crescimento. Teste-piloto foi realizado no laboratório para a produção PUC de S. cerevisiae com quirera de arroz, a fim de padronizar e encontrar as melhores condições do processo para a produção subsequente fermentador de 600 l. Foram avaliadas a quirera de arroz obtido por fermentação com S. cerevisiae foi avaliado por um período de 30 dias, em 24 porcos 21.72 ± 3.31 kg, distribuídos em blocos casualizados com quatro tratamentos, três blocos e seis animais por tratamento. O julgamento consistiu em quatro níveis de inclusão: T1: 0%, T2: 10%, T3: 20% e T4: 25%, de quirera de arroz pós-fermentado com S. cerevisiae. As variáveis &#8203;&#8203;estudadas foram o ganho diário de peso (g/dia), peso final (kg), consumo final (kg) e conversão de feed. A comida passou de 8.23% para 13.97% de PC. Houve diferenças (p&lt;0,05) no ganho de peso diário T1: 625.81 e T2: 618.77 em relação a T3: 526.38 e T4: 542.77 g/dia, e na conversão alimentar entre T1: 2.20 e T2: 2.16 com relação aos tratamentos T3: 2.54 e T4: 2.45. Não houve diferenças (p&gt;0.05) para o peso final ou consumo final. O custo das dietas foi menor para T2, T3 e T4. Em conclusão, com a fermentação anaeróbia do quirera de arroz, o nível protéico da ração foi melhorado pelo crescimento da levedura S. cerevisiae e pode ser incluído em rações para suínos em crescimento, apresentando boa palatabilidade e até um nível de inclusão de 10% obtendo boa desempenho, com uma dieta de menor custo.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Fermentación anaeróbica]]></kwd>
<kwd lng="es"><![CDATA[proteína cruda]]></kwd>
<kwd lng="es"><![CDATA[crecimiento]]></kwd>
<kwd lng="es"><![CDATA[valor nutricional]]></kwd>
<kwd lng="es"><![CDATA[almidón]]></kwd>
<kwd lng="es"><![CDATA[lechones.]]></kwd>
<kwd lng="en"><![CDATA[anaerobic fermentation]]></kwd>
<kwd lng="en"><![CDATA[crude protein]]></kwd>
<kwd lng="en"><![CDATA[growth performance]]></kwd>
<kwd lng="en"><![CDATA[nutritional value]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[piglet.]]></kwd>
<kwd lng="pt"><![CDATA[Fermentação anaeróbica]]></kwd>
<kwd lng="pt"><![CDATA[proteína bruta]]></kwd>
<kwd lng="pt"><![CDATA[crescimento]]></kwd>
<kwd lng="pt"><![CDATA[valor nutricional]]></kwd>
<kwd lng="pt"><![CDATA[amido]]></kwd>
<kwd lng="pt"><![CDATA[leitões.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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