Los límites de la textualidad. Escritura y diálogo en la hermenéutica gadameriana.

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Intuición y Metafísica: Anotaciones a la crítica de Bergson a Kant.

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Método y proyecto de modernidad: Descartes y F.Bacon.

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Alegre, A., La Sofística y Sócrates. Ascenso y caída de la polis.

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Organic vs Conventional Suckling Lamb Production: Product Quality and Consumer Acceptance

Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition. Consumer acceptance was also studied using the home-use test. Results revealed that organic suckling lamb meat is healthier as shown by the lower saturated fatty acid levels, the higher polyunsaturated fatty acid contents and the higher 6/3 ratiko. The organic meat had lower instrumental hardness, received higher scores in all sensory parameters, and had statistically better fat sensation and higher ratings for overall liking. These results lend support to the notion among consumers that organic products are healthier and tastier

Consumer Appreciation of Carcass Quality of Organic vs Conventional Suckling Lamb Production

Carcass characteristics of sucking lambs (n= 40) of two breeds reared under conventional and organic conditions were analysed including objective and subjective parameters for fatness and conformation, meat and fat colour. Consumer acceptance was also studied using the home-use test. Results showed that the characteristics of the carcass of suckling lamb were similar for both types of production systems pointing out that organic production system did not affect fatness or muscle development. However, organic meat was darker (higher L* and a* values) probably related with the higher amount of exercise, although fat was not more yellow. In contrast consumers did not consider organic meat darker and there were not significant differences in appearance related with the similar conformation. These results reflect that consumer perceive organic meat as at least as good as conventional production not only regarding environmental quality but also regarding carcass quality

A SENSITIVITY ANALYSIS OF ORGANIC VERSUS CONVENTIONAL SYSTEMS OF SHEEP-FARMING

In the Mediterranean Agriculture, the organic production constitutes a real possibility for sustainable development, it can keep a population in these areas and provide it with a decent work. This paper try to establish differences between conventional and organic systems of production, so that observation of these differences would lead to conclusions relating to the level of efficiency of one system as against the other. To achieve this objective, the research team analyzed the evolution of seventeen milk sheep farms in various places in the Castilla y León Region for a whole year. The study consisted in the modeling of the results of a Cobb-Douglas production function. The findings reveal that organic farms have higher production levels with the same combination of inputs. This result is a guarantee of future for this type of production and guarantee of feasibility for these areas

Performance evaluation of two slow-medium growing chicken strains maintained under organic production system during different seasons

A total of 160 1-day-old medium-growing male chicks (Gallus gallus domesticus) were raised for 120 days in a certified organic farming system. A total of two strains were studied (Coloryield, CY; RedBro, RB). Overall, two weather periods were considered based on the outdoor temperature, being S1 colder than S2. In total, 40 chicks per strain were assigned to each period (n = 80). Chickens were fed ad libitum with the same organic feeds. In the first month, chickens were kept indoors and, from day 30, they had access to the pasture. Slaughter live weight (LW), average daily gains, (ADG), the feed conversion ratio (FCR), and mortality rates did not differ between the two strains. LW was (p < 0.05) higher in the S1 and a trend (p = 0.084) was observed for ADG, which was higher in S1. No differences were found for feed intake, FCR, and mortality rates between weather periods. There were no differences for coefficient of variation (CV) between the strains studied, nevertheless, CV for LW in S2 was increased. Differences in the productive performance between these strains raised in organic production systems were slight. However, chickens raised in S1 had a better performance. It would be preferable to raise chickens in these weather conditions whenever possible. © 2021 by the authors. Licensee MDPI, Basel, Switzerland

Intuición y Metafísica: Anotaciones a la crítica de Bergson a Kant.

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Los límites de la textualidad. Escritura y diálogo en la hermenéutica gadameriana.

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