Browsing by Author "Guevara Vera, Guillermo Emilio"

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Annual efficiency of a commercial finishing operation of fattening of cattle with silvopastoral technology [Eficiencia anual en una operación comercial de ceba final de bovinos con la tecnología de silvopastoreo]
(UNIVERSIDAD DE CORDOBASERVICIO DE PUBLICACIONES, 2016-06-01) Guevara Viera, Raúl Victorino; Del Toro Ramírez, A; Guevara Vera, Guillermo Emilio; Serpa Garcia, Víctor Guillermo
With the objective to evaluate the factors that affect performance related to the association of a mixture of pasture and Leucaena leucocephala ‘Perú’ for the end of cattle fattening, 22 fattening cycles were assessed in zebu bulls at the Represa #1 unit of Rectángulo de ceba in Camagüey, Cuba, from 2002 to 2012. Soil is brown without carbonates. The climate is savannah tropical wet (Aw) with 1183 mm of annual rainfall. The factors evaluated were: stocking rate (a/ha) and years assessed. The changes in the percentage of the pasture and Leucaena populations were recorded through plant counting. Daily weight gain indexes, income and expenses per operation were assessed. Leucaena ‘Perú’ reached final values of 93% (p<0.05) in its population, with an increase in the populations of Guinea grass and other pastures. High income was reached for the lowest charge (p<0.05) with 0.981 kg/a/d. Silvopastoral technology with the association of Leucaena leucocephala ‘Perú’-dryland grasses, allowed to obtain average daily weight gains over 0.800 kg/a/d at the end of the fattening of bulls which were held for ten years of evaluations with very suitable economic results according to such technology and the inputs levels applied.
Milk production and sustainability of the dairy livestock systems with a high calving concentrate pattern at the early spring
(VETERINARY ORGANIZATION, 2016-05-01) Guevara Viera, Raúl Victorino; Guevara Vera, Guillermo Emilio; Serpa García, Víctor Guillermo; Torres Inga, Carlos Santiago
A research was development with the objective to evaluate the effects of different factors that affect the efficiency of the calving concentrate pattern at the early spring dairy systems in Cuban since 1988 until 2013. The results were obtained for the information of 210 dairy farms with high concentration of calving in early spring (60-80% of calving of annual) and find an important effects on more milk production and minor quantities of fuel oil consumed /1000 kg of milk produced than non concentrate calving pattern dairy systems. In theses cases the responses on milk production was great in the range of 21506kg to 46250kg respect to others. The operational costs were diminished in all time with pattern of early spring calving on 35.1% - 29.7%. The results reached, with low supplements, minor energy costs per kg of milk produced per/cow and ha with high calving concentration in spring respect to the others systems with disorder in calving pattern are superior. The global warming potential (GWP) in the systems with high concentration of calving in early spring was approximately 31-27 % minor the methane production based in more better Forage-Concentrate relation (81% forages-19% concentrates) in the feed than the others systems, and positives balances of Nitrogen with values of -7.2 kg./ha./year to16.4 kg./ha./year and values of 14-29 % and 11-36% of minor discharge of the Sulfur (S) and Phosphorus (P) to the environment respectively than confirm the sustainability of the seasonal milk production systems in Cuban dairy farms conditions.
Production procedure of a fermented milky drink using lactosuero [Procedimiento para la producción de una bebida láctea fermentada utilizando lactosuero]
(SOCIEDAD CHILENA DE NUTRICION BROMATOLOGIA Y TOXILOGICA, 2017-03-01) Guevara Vera, Guillermo Emilio; Guevara Viera, Raúl Victorino
The present work was carried out with the objective of designing a fermented dairy beverage using whey as a partial substitute of milk and different commercial stabilizers. An experimental design with three replicates was used for each treatment, where two study factors were manipulated: A. Percentage of serum lactum (10, 20 and 30%) in combination with whole milk and B. Stabilizers types, Obsigel 8AGT, Obsigel 955B and CC-729, all at 0.1% dosing). Their properties were compared with a naturally sweetened yogurt using a 500 mL experimental unit. The treatments were physic-chemical analyzed: syneresis, pH, acidity, °brix and consistency after product packaging. The products also underwent an organoleptic evaluation with 30 untrained judges where the following attributes were rated: texture, aroma, taste, and general quality. The results showed that the best treatment was a3b3 (30% whey + 0.1% CC-729), 4.17 pH, 0.67% acidity, 3.13 cm3 consistency and 15.23 ° Brix. Sensorial all treatments were statistically the same with very good acceptance. Due to its greater relevance in physicochemical tests, the stabilizer CC-729 Descalzi (0.1%) showed that it maintains the characteristics of the fermented milk beverage.