<?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>2305-0683</journal-id>
<journal-title><![CDATA[Investigación Agraria]]></journal-title>
<abbrev-journal-title><![CDATA[Investig. Agrar.]]></abbrev-journal-title>
<issn>2305-0683</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias, UNA.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2305-06832018000200118</article-id>
<article-id pub-id-type="doi">10.18004/investig.agrar.2018.diciembre.118-126</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Valoración nutricional del expeller de sésamo mediante estudios de digestibilidad in vivo e in vitro en ovinos]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutritional Valuation of the sesame cake by in vivo and in vitro digestibility studies in sheep]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilera Closs]]></surname>
<given-names><![CDATA[Graciela Concepción]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valiente Villalba]]></surname>
<given-names><![CDATA[Oscar Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Stanley Spezini]]></surname>
<given-names><![CDATA[Winston Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corrales Marmol]]></surname>
<given-names><![CDATA[María Paz]]></given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Branda de Paredes]]></surname>
<given-names><![CDATA[Lourdes Noemí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peralta]]></surname>
<given-names><![CDATA[José Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castellani Rumich]]></surname>
<given-names><![CDATA[Pedro Gustavo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Veterinarias Departamento de Bromatología, Nutrición y Alimentación Animal]]></institution>
<addr-line><![CDATA[Concepción ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Veterinarias Departamento de Bromatología, Nutrición y Alimentación Animal]]></institution>
<addr-line><![CDATA[San Lorenzo ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Comunera Coordinación de la Carrera de Ingeniería en Zootecnia ]]></institution>
<addr-line><![CDATA[Asunción ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<fpage>118</fpage>
<lpage>126</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2305-06832018000200118&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2305-06832018000200118&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2305-06832018000200118&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El expeller de sésamo (ES) es un subproducto de la extracción mecánica de aceite de la semilla, rico en proteína y energía por el aceite residual. El objetivo fue valorar los coeficientes de digestibilidad (CD) de los nutrientes utilizando distintos niveles de ES con heno de Brachiaria decumbens (HBD) en ovinos, mediante técnicas in vivo e in vitro. Con la primera se utilizaron ocho ovinos según un diseño cuadrado latino 4x4 (4 periodos y 4 grupos de ovinos) y 4 niveles de ES (Tratamientos: T1: 15%; T2: 30%; T3: 45% y T4: 60%). Para el in vitro se aplicó el método de Tilley y Terry (1963). El consumo de MS (CMS) y los coeficientes in vivo de DMS, DMO, DPB y DEE se incrementaron significativamente (p&lt;0,05) con el aumento del ES, a excepción de la DFND, siendo significativa la evolución lineal para los cuatros CD y la cuadrática para DPB y DEE. Con ecuaciones de regresión entre CD y porcentajes ES, se determinaron los CD del ES por extrapolación, que fueron: 70,6% DMS; 77,8% DMO, 73,6% DPB y 91% DEE. Los coeficientes in vitro de DIVMS y DIVMO se incrementaron significativamente (p&lt;0,05) con el aumento del ES, evolucionando significativamente la forma lineal y cuadrática. Concluyéndose que los valores de DMS, DMO, DPB y DEE aumentaron al incrementarse el ES en la ración, que la DMO y DPB difieren poco de las reportadas en tablas especializadas, y que los CD in vitro subestimaron un poco a los in vivo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The sesame cake (SC) is a by-product of the extraction of oil from the seed, that rich in protein and energy by the residual oil. This work involves digestive assessment in vivo in vitro to evaluate the digestibility coefficients (DC) of the nutrients using different levels of SC mixed with Brachiaria decumbens hay (BDH) in rations to sheep. First, eight sheep were used according to latin square design 4×4 (4 periods and 4 groups of sheep) and with 4 SC levels (Treatments: T1 = 15%, T2 = 30%, T3 = 45% and T4 = 60%). For in vitro, the method of Tilley and Terry (1963) was applied. DM intake (DMI) and DC in vivo DMD, OMD, CPD, EED increased significantly (p&lt;0.05) with the increase in SC, except for the NDFD, the linear evolution being significant for these DCs and the quadratic for CPD and EED. From the equations of regression between DC and percentage of inclusion of SC, the digestibility of SC (100% inclusion) was determined by extrapolation, that were: 70.6% DMD, 77.8% OMD, 73.6% CPD, 91% EED. The in vitro coefficients of IVDMD and IVOMD were significantly increased (p&lt;0.05) with the increase of SC, evolving the linear and quadratic form. It was concluded that the values of DMD, OMD, CPD and EED increased when the SC increase in the ration, the OMD and CPD present small differences from those reported in specialized tables, and that the CDs in vitro underestimated in vivo.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Sesamum indicum L.]]></kwd>
<kwd lng="es"><![CDATA[digestibilidad]]></kwd>
<kwd lng="es"><![CDATA[rumiantes]]></kwd>
<kwd lng="es"><![CDATA[subproductos]]></kwd>
<kwd lng="en"><![CDATA[Sesamum indicum L.]]></kwd>
<kwd lng="en"><![CDATA[by-product]]></kwd>
<kwd lng="en"><![CDATA[digestibility]]></kwd>
<kwd lng="en"><![CDATA[ruminants]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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