Maralfalfa (Cenchrus purpureus (Schumach.) Morrone) is a productive fodder crop in tropical regions that has been evaluated for forage nutritional value in a Mediterranean climate. To assess the nutritional value, parameters including dry matter content (DM), ash, ether extract (EE), protein (CP), fiber contents (NDF and ADF), and the amino acids profile were determined at eight harvest times (HTs) in a non-fertilized and non-irrigated crop based in Silla (Valencia, Spain). The results showed significant differences in most of the parameters studied. While CP and ash significantly decreased over the eight HTs, NDF and ADF increased. In contrast, EE and the ratio of essential amino acids/total amino acids remained constant. Values of CP remained higher than 15% during the first two HTs (16 and 28 days). According to the analyses performed, the optimum HT can be stated at 28 days as it combines high levels of CP (including an optimal combination of essential amino acids) with low levels of fibers (NDF = 57.13%; ADF = 34.76%) and a considerable amount of dry matter (15.40%). Among the essential amino acids (EA) determined, lysine and histidine showed similar values (Lys ≈ 6%, His ≈ 1.70%) when comparing the composition of these EA to other forage species and cultivars studied, whereas methionine showed lower values. This work establishes the basis for the appropriate HT of maralfalfa according to the nutritional parameters measured. Further studies could be aimed to optimize the nutritional and phytogenic properties of maralfalfa to improve its value as a fodder crop, and to finally introduce it for sustainable livestock production in Mediterranean countries.

Most of the eggs for consumption are produced in a conventional housing system although the demand for organic eggs is increasing because consumers assume better nutritional characteristics. This study was conducted to compare the quality of organic eggs and enriched cage eggs. A total of 409 organic eggs and 385 eggs from hens housed in enriched cages were directly collected from 15 different farms, located in Spain and were analyzed within 4 days after laying. The differences in quality by removing the time bias that can be caused by marketing time were thus determined. All the hens were of three different lines, 47–50 weeks old and consumed commercial feed with the same nutritional composition. The quality traits evaluated were egg weight (EW g), egg shape index (SI), shell thickness (ST), shell percentage (SP), Haugh units (HU), dense albumen percentage (DAP), total albumen percentage (TAP), yolk color (YC), yolk percentage (YP), Roche scale (RS), moisture (M), ash content (AC), total protein (TP), total yolk carotenoids (TYC), total fat (TF), saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). Estimates of differences were obtained by generalized least squares using housing system, genetic line and their interaction as factors. Significant differences were observed for EW (65.3 vs 62.9), SI (77.60 vs 76.10), HU (83.60 vs 81.80), TAP (66.5 vs 64.17), YC (3.11 vs 1.89), RS (11.79 vs 9.48), TP (9.99 vs 8.55), TYC (4.188 vs 2.650), SFA (32.20 vs 30.00) and MFA (53.40 vs 44.20) in favor of the enriched cage system. In the organic system, the quality parameters that had higher and significant values were ST (0.34 vs 0.32), SP (10.52 vs 9.41), YP (25.20 vs 24.30), AC (1.12 vs 0.93) and PFA (26.00 vs 14.00). Significant interactions between the housing system and the hen line followed the same pattern observed for fixed effects. Organic eggs were lighter, less rounded with better shell quality and therefore showed lower Haugh unit values and a lower albumen percentage. Total protein, total fat, and lipid profile were within the usual average values for commercial eggs, although the proportion of polyunsaturated fatty acids, which are beneficial for consumers, was higher in organic eggs.

Information about the paper titled "HOW TO DEVELOP CREATIVITY IN FOOD TECHNOLOGY AND FOOD HYGIENE AND SAFETY IN THE VETERINARY DEGREE. INNOVATIVE FOOD FAIR AS TOOL OF CREATIVITY DEVELOPMENT IN A VETERINARIAN CLASSROOM" at IATED Digital Library