Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

Local development is currently of extraordinary importance in Cuban municipalities. The Municipal University Center has contributed to management and knowledge, identifying problems, enhancing training oriented to needs, connecting knowledge that will facilitate solutions and forming values in all actors and decision makers involved in local development. The methods and techniques used were documentary analysis, synthesis-analysis and historical-logical analysis. The objective of the article is to explain why the Municipal University Center, in synergy with the municipal government, constitutes an important pillar for local development. The result obtained shows various experiences of the role played by this center, where the interrelation between community education and local development is highlighted as that which prepares the individual to be able to improve his/her relationship with the natural environment, changing the way of thinking and acting.

In the updating of the Cuban Economic and Social Model, the development of the cooperative sector has remained among its strategic guidelines, with special attention to the agricultural cooperative sector. To strengthen and consolidate the management of agricultural cooperatives, the Ministry of Agriculture and other agencies are implementing 17 solutions to improve the management and development of agricultural cooperatives. Solution 9 is aimed at implementing a communication and education system that contributes to the promotion of the values and principles of cooperativism in Cuban society through the media and higher education institutions, the latter being essential for the development of actions aimed at implementing the solution. This article is based on the curricular design of a training model for the Higher Technician in Agricultural Cooperative Management and Development, as a methodological and organizational support for the cooperative training process, with a more coherent and comprehensive approach. To carry out the research, the dialectical-materialist method was assumed as the general method, which made possible the integration of theoretical methods such as the historical-logical, modeling, systemic-structural and empirical methods such as observation. Associated with these, the procedures of analysis and synthesis and induction and deduction were applied, as well as the documentary analysis technique. The main result offered lies in the foundation of the training model for professionals in this sector in a structured, sequenced, systemic and contextualized manner.

En esta investigación se evaluó el efecto de las mezclas de goma xantana, almidón modificado y carragenina (0% – 0,5%) sobre la viscosidad aparente y aceptabilidad general de leche pasteurizada saborizada con cocoa alcalina. Se aplicó un diseño de mezclas simplex centroide ampliado, con la finalidad de obtener el modelo matemático adecuado para representar el comportamiento de las variables en estudio y establecer la combinación óptima predicha de los factores que permita optimizar las respuestas. Existió efecto significativo (p < 0,05) de la mezcla de goma xantana, almidón modificado y carragenina sobre la viscosidad aparente y aceptabilidad general, siendo el modelo matemático cúbico especial el que permitió representar el comportamiento de ambas variables respuesta. La mezcla óptima predicha de goma xantana (0,042%), almidón modificado (0,034%) y carragenina (0,424%) permitió optimizar las variables respuesta: viscosidad aparente (217,76 mPa.s) y aceptabilidad general (7,04; valor aproximado a 7 = calificación de “Me agrada moderadamente”) en leche pasteurizada saborizada con cocoa alcalina. El resultado de esta investigación brinda información relevante para el ingeniero de alimentos en el diseño y desarrollo de productos alimenticios.

La investigación tuvo como objetivo evaluar el efecto de la suplementación de probióticos naturales y comerciales sobre el rendimiento productivo de cuyes en crecimiento. Se emplearon 48 cuyes machos destetados, raza Perú. Se determinaron la ganancia de peso, consumo de materia seca, conversión alimenticia y rendimiento de carcasa. Se utilizó un diseño completo al azar con cuatro tratamientos, seis repeticiones por tratamiento y dos animales por repetición. Los tratamientos fueron T1: Dieta control (DC); T2: DC + Probiótico Natural (PN) (2 ml); T3: DC + Probiótico Comercial (PC) (2 ml) y T4: DC + PN (1 ml) + PC (1 ml). El PN contenía: Bacillus pumilus, Lactobacillus frumenti, Streptococcus thoraltensis, Lactobacillus johnsoni y el PC: Lactobacilus rihamnosus y Enterococos faecium. No se encontraron diferencias significativas (p > 0,05) en los parámetros evaluados; sin embargo, se observaron tendencias a mayor consumo de alimento y mayor ganancia de peso en cuyes de T3, mejor conversión alimenticia en T4 y el mayor rendimiento de carcasa (p < 0,05) en T2. La suplementación con PC tiende a mejorar el rendimiento productivo de cuyes en crecimiento, con excepción del rendimiento de carcasa, que mejora con la suplementación del PN. Estos resultados sirven de base para la utilización de probióticos en granjas comerciales de cuyes.

The Brevicoryne brassicae aphid is an important pest of several plants of the Brassicaceae family worldwide. In the Mantaro Valley-Peru, it causes economic losses in cabbage and broccoli crops. Myzus persicae is the most important pest in potato cultivation. Myzaphis rosarum colonizes both wild and cultivated rose bushes and trees. To control it, farmers use toxic chemical insecticides that cause health problems. Faced with this problem, biocontrol is an important component of sustainable production to control pests. Hippodamia convergens is a predator of aphids, so it is necessary to know its biology and predation in its different prey. The objective was to determine the duration of the development stages, longevity, fecundity and performance of the predator H. convergens reared with cabbage aphids B. barssicae, Myzaphis rosarum and Myzus persicae. The completely randomized design was used, with 10 repetitions and three treatments or species of aphids. The aphid species used as food for the predator influenced the duration of preimaginal and adult development. Egg-adult development was longer with 34.1 days with B. brassicae and shorter with M. rosarum and M. persicae with 22.8 and 22.5 days respectively. Cabbage glucosinolates absorbed by B. barssicae negatively affected the growth rate, development, weight gain, survival, fecundity and predation capacity of H. convergens.

The objective of this study was to evaluate the sensory attributes and the preference of six canned rainbow trout (Oncorhynchus mykiss) with the addition of government liquid based on yellow chili (Capsicum baccatum) – aguaymanto (Physalis peruviana L.)  and hot pepper (Capsicum pubescens) – tree tomato (Cyphomandra betacea) sauces through the preference mapping technique (external and internal mapping). The canned rainbow trout were made with the addition of the governing liquid (corresponding to 4% of the formulation) of 3 types of sauces based on yellow chili - aguaymanto in the proportions of 3/1 (AA-3/1), 2/2 (AA-2/2) and 1/3 (AA-1/3) and 3 types of sauces based on hot pepper – tree tomato 3/1 (RT-3/1), 2/2 (RT-2 /2) and 1/3 (RT-1/3). The evaluation of the sensory attributes was carried out by 10 trained descriptive panelists and the preference by 50 regular consumers of canned and trout meat. The preference mapping indicated that the canned with yellow chili - aguaymanto 3/1 (AA-3/1) presented a greater preference of consumers being greater than 80%, it was also represented in a greater amount by three clusters (2, 1 and 3), this canned was characterized by being more spicy, low sensory acidity, less texture and less salty taste.  

Flours were produced from orange and apple residues (peel). Subsequently, their proximate composition, dietary fiber, particle size, microbiological analysis and color coordinates (L*, a* and b*) were evaluated. The results revealed that the orange residue meal (HRN) and apple residue meal (HRM) have a high fiber content (> 37%) and in the granulometry, 72% retention was obtained in a 425 µm mesh for both HRN and HRM. Regarding color coordinates, the highest values were L* (91.44) for HT, a* (6.51) for HRM and b* (22.66) for HRN. Finally, all flours meet the microbiological requirements established by local regulations. The waste flour has a similar energy value to wheat flour and other conventional flours, so this study revealed that flours produced from orange and apple peel, which are generated in large quantities as agro-industrial by-products, can be used as alternative ingredients in various sectors of the food industry.

The objective of this study was to understand how the concentration of soluble solids (Cp) and temperature (Tp) affected the rheological behavior of camu-camu pulp. Factors of Cp (10 – 20 °Brix) and Tp (30 – 60 °C) were varied according to a 3 × 7 factorial design with three repetitions. Ripe camu-camu fruits showed biometric characteristics of weight (10.81 g), axial diameter (2.55 cm), and equatorial diameter (2.68 cm) before being pulped. Physicochemical characteristics of the pulp were: soluble solids (6.26 °Brix), pH (3.46), moisture (92.56%), and ascorbic acid (1.78 g/100 g). Pulp concentration was performed in a rotary evaporator and rheological measurements were evaluated in a Brookfield viscometer. The rheological parameters helped to calculate the consistency index (K: 11.82 to 69.29 Pa·sn) and flow index (n: 0.303 to 0.347) using the Power Law model (R2 > 0.9), revealing the nature of the shear thinning (pseudoplastic behavior). The activation energy varied from 8.51 to 10.21 kJ/mol. The rheological results of concentrated camu-camu pulps can be used as parameters for quality and dimensioning equipment, pipes, heat exchangers, filters, and pumps.

Early (60 – 70 days old) & very early weaning (30 – 40 days old) are used to improve pregnancy in beef cow-calf systems. However, its application can affect the calves’ welfare. The aim of this work was to identify biomarkers levels & average weight gain in early & very early weaned calves. The animals were assigned to pens according to weaning age: very early weaned (40-d) & early weaned (66-d). The weaning practice consisted of the daily supply of extruded food (26% crude protein & 3 Mcal metabolizable energy). Live weight was registered at 14 days intervals. Blood samples were collected on the day of weaning (0) & on days 2 & 11 after. Red blood cells, hematocrit, hemoglobin, mean corpuscular value, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, white blood cells, total proteins, & albumin were measured by complete blood count. Statistical analyzes were performed using the ANOVA ((Tukey Test, α = 0,05). Any calf lost weight; also, average weight gain was higher in early weaned calves. Most of the biomarkers presented normal values after the weaning stage (day 11). In this work, weaning at early ages didn`t affect animal welfare. These results are important in the beef cow-calf systems where are applied to improve the pregnancy rate.

Se evaluó el efecto de los ácidos ascórbico y cítrico, en cuatro combinaciones, sobre la estabilidad de la pulpa de mango criollo (escaldada a 100 °C por dos minutos y sin escaldar), en congelación. Las muestras tratadas con ácidos cítrico y ascórbico (escaldadas y sin escaldar), se envasaron en bolsas de polietileno, se congelaron y almacenaron a -18 °C por 90 días. El menor oscurecimiento se produjo en la pulpa con ácidos y sin escaldar; la muestra testigo (sin ácidos), escaldada y sin escaldar, presentó el mayor oscurecimiento. En todos los tratamientos se observó pérdida de ácido ascórbico, pero ésta fue menor en las muestras con escaldado y con ácido cítrico. La acidez titulable total, el pH, y los sólidos solubles, no variaron significativamente ni durante el almacenamiento ni entre los tratamientos estudiados. En conclusión, aun cuando el pardeamiento enzimático de la pulpa de mango criollo no es inhibido totalmente por la congelación ni por el escaldado (100 °C por dos minutos), la pulpa con escaldado y con mezcla de ácidos cítrico y ascórbico conserva mejor su color y sabor durante el almacenamiento en congelación.