<?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>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242025000100042</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v16i1.6304</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis químico proximal de los residuos procedentes de la elaboración de cerveza artesanal y su aceptación en cerdos de traspatio (Sus scrofa domesticus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Proximate chemical analysis of waste from craft brewing and its acceptance in backyard pigs (Sus scrofa domesticus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuenca-Nevárez]]></surname>
<given-names><![CDATA[Gerardo José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres Barberán]]></surname>
<given-names><![CDATA[Oscar Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Talledo Solórzano]]></surname>
<given-names><![CDATA[Maritza Viviana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Pacheco]]></surname>
<given-names><![CDATA[Said Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuenca Nevárez]]></surname>
<given-names><![CDATA[Danny Leonel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nevárez Barberán]]></surname>
<given-names><![CDATA[Víctor Hugo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Agrociencias ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Veracruz  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,GenteOil  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Laica Eloy Alfaro de Manabí  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>42</fpage>
<lpage>54</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242025000100042&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242025000100042&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242025000100042&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los rubros en los que se incurre en la producción de cerdos determinan alrededor del 50 % del costo productivo de la actividad. La producción de cerveza artesanal produce residuos sólidos, los mismos que al ser tratados pueden ser considerados para usarlos como alimento, es por esto que el objetivo de la presente investigación es caracterizar los componentes químicos de los residuos provenientes de la elaboración de cerveza artesanal donde se obtuvieron valores de materia seca de 84.77 %, ceniza 2.54 %, materia grasa 1.98 %, fibra cruda 4.85 %, proteína 10.86 %, extracto libre de nitrógeno y total de nutrientes digestibles 64.54 y 73.21 % respectivamente. A continuación, se adaptaron a un grupo de cerdos de traspatio a alimentarse con residuos procedentes de la elaboración de cerveza artesanal en una sustitución de 40 % y 60 %, restante balanceado comercial, donde se obtuvieron ganancias de peso de 1.09 kg día-1, conversiones alimenticias de 3.95; rendimientos a la canal superiores al 80 % y espesor de grasa dorsal de 25.61 mm. En lo que s e refiere a la digestibilidad aparente de los nutrientes, para materia seca 77.09 %, la ceniza bruta 63.87 %, la proteína bruta 69.20 %, la fibra bruta 46 %, la materia grasa 54.08 % y la energía bruta 78.7 %; determinándose la perspectiva de uso parcial de estos residuos en la alimentación y requerimientos energéticos dentro de la actividad porcina de traspatio.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The items incurred in pig production determine about 50 % of the productive cost of the activity. Craft brewing produces solid waste, which, when treated, can be considered to be used as food; therefore, the objective of this research is to characterize the chemical components of the waste from the production of craft beer, where the following values were obtained: dry matter 84.77 %, ash 2.54 %, fat 1.98 %, crude fiber 4.85 %, protein 10.86 %, nitrogen-free extract 64.54 %, and total digestible nutrients 73.21 %. Next, a group of backyard pigs were adapted to feed on waste from craft beer production in a substitution of 40 % and 60 %, and the remaining was commercial balanced feed; where weight gains of 1.09 kg d-1, feed conversions of 3.95, carcass yields of more than 80 %, and back fat thickness of 25.61 mm were achieved. Regarding apparent digestibility of nutrients, the following was found: dry matter 77.09 %, crude ash 63.87 %, crude protein 69.20 %, crude fiber 46 %, fat 54.08 %, and gross energy 78.7 %; this determines the prospects of the partial use of this waste in feed and energy requirements within the backyard pig production.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentación]]></kwd>
<kwd lng="es"><![CDATA[Rendimiento]]></kwd>
<kwd lng="es"><![CDATA[Productividad]]></kwd>
<kwd lng="es"><![CDATA[Raza cerdos]]></kwd>
<kwd lng="es"><![CDATA[Residuo cervecero]]></kwd>
<kwd lng="en"><![CDATA[Feed]]></kwd>
<kwd lng="en"><![CDATA[Yield]]></kwd>
<kwd lng="en"><![CDATA[Productivity]]></kwd>
<kwd lng="en"><![CDATA[Pig breed]]></kwd>
<kwd lng="en"><![CDATA[Brewery waste]]></kwd>
</kwd-group>
</article-meta>
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