<?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>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062020000300002</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol21_num3_art:1423</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of the fermentation time on the nutritional quality of Coffea arabica L. pulp silage]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del tiempo de fermentación sobre la calidad nutricional del ensilaje de pulpa de Coffea arabica L.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flórez-Delgado]]></surname>
<given-names><![CDATA[Dixon Fabián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Americana de Europa  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>21</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062020000300002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062020000300002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062020000300002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Coffee pulp has been incorporated into livestock production systems through its use in silos thanks to its acceptable nutritional composition. This work was carried out at the farm La Gaviota located in the Matajira district of the municipality of Pamplonita, and its aim was to evaluate the effect that fermentation time has on the nutritional quality of coffee pulp silage. Three treatments were used: 30, 45, and 90 days of fermentation and four replicates of 20 kg. Descriptive statistics tests, one-way ANOVA with three levels, and a significance of 5% were applied under a randomized design. Parameters such as pH, phosphorus (P), and polyphenols showed a similar behavior (p&gt;0.05) compared to the fermentation time. Meanwhile protein, neutral detergent fiber (NDF), in vitro digestibility (IVD) and metabolizable energy (ME) &#8211;with averages of 13.50 %, 49.85%, 57.20 % and 4.50 Mcal/kg DM, respectively&#8211; showed the best tenors in T2 with a fermentation time of 45 days. The values of acid detergent fiber (ADF) and calcium (Ca) were higher in T4 with 90 days of fermentation. We conclude that the fermentation time has an influence on the nutritional parameters of coffee pulp silage.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La pulpa de café ha sido incorporada en los sistemas de producción pecuarios a través de su uso en silos dada su aceptable composición nutricional. La presente investigación se desarrolló en la finca La Gaviota, localizada en la vereda Matajira del municipio de Pamplonita (Colombia), con el objetivo de evaluar el efecto que tiene el tiempo de fermentación sobre la calidad nutricional del ensilaje de pulpa de café. Se emplearon tres tratamientos: 30, 45 y 90 días de fermentación y cuatro réplicas de 20 kg. Se aplicaron pruebas de estadística descriptiva, ANOVA de un factor con tres niveles y una significancia del 5 % bajo un diseño aleatorizado. Los parámetros de pH, fósforo (P) y polifenoles presentaron un comportamiento similar (p&gt;0,05) respecto al tiempo de fermentación, mientras que los valores de proteína, fibra detergente neutro (FDN), digestibilidad in vitro (DIV) y energía metabolizable (EM) &#8212;con medias de 13,50%, 49,85%, 57,20% y 4,50 Mcal/kg MS, respectivamente&#8212; presentaron los mejores tenores en el T2 con un tiempo de fermentación de 45 días. Los valores de fibra detergente ácido (FDA) y calcio (Ca) fueron superiores en el T4 con 90 días de fermentación. Se concluye que el tiempo de fermentación tiene influencia sobre los parámetros nutricionales del ensilaje de pulpa de café.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[coffee pulp]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[in vitro digestibility]]></kwd>
<kwd lng="en"><![CDATA[ruminant feeding]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="es"><![CDATA[alimentación de rumiantes]]></kwd>
<kwd lng="es"><![CDATA[digestibilidad in vitro]]></kwd>
<kwd lng="es"><![CDATA[ensilaje]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[pulpa de café]]></kwd>
</kwd-group>
</article-meta>
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