The objective was to understand the use and importance of genetic markers used in studies of genetic diversity in potatoes. The most relevant publications of the last twenty years were reviewed in SciELO, LILACS and PUBMED databases scrutinizing the technique used, the main results obtained from the use and evolution of the main marking methodologies in recent years and a better understanding of the techniques most commonly used, concluding that potato cultivars discriminate more accurately with DNA-based markers, since protein-based markers do not discriminate in their entirety.

The objective was to understand the use and importance of genetic markers used in studies of genetic diversity in potatoes. The most relevant publications of the last twenty years were reviewed in SciELO, LILACS and PUBMED databases scrutinizing the technique used, the main results obtained from the use and evolution of the main marking methodologies in recent years and a better understanding of the techniques most commonly used, concluding that potato cultivars discriminate more accurately with DNA-based markers, since protein-based markers do not discriminate in their entirety.

El objetivo del estudio fue evaluar los efectos de la levadura Saccharomyces cerevisiae como aditivo para la preparación de ensilado de avena y cebada en dos tiempos de fermentación (21 y 42 días). Se prepararon minisilos de avena y cebada y se evaluaron cuatro niveles de levadura (0, 15, 30 y 45 g/kg FV). Los minisilos fueron abiertos a los 21 y 42 días. Se prepararon tres repeticiones de ensilado para cada combinación de ensilado x nivel de levadura x tiempo de ensilado. Los valores de composición bromatológica del ensilado de avena en términos de proteína cruda (PC), materia mineral (MM), fibra detergente neutra (FDN), fibra detergente ácida (FDA), extracto etéreo (EE) y pH aumentaron cuando se agregó la levadura con relación al control, pero disminuyó la materia seca (MS). La calidad del ensilado de cebada en términos de MS, PC, FDN, FDA y EE mejoró al agregar 30 y 45...