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In Colombia, poultry production is an important source of food, providing protein of good quality animal origin such as eggs and meat; however, due to the high costs of concentrates, the need to search for food alternatives has been generated. The objective of this work was to determine the effect of the consumption of green forages of Alfalfa (Medicago sativa), Mulberry (Morus alba) and Buttercup (Tithonia diversifolia) in productive parameters and egg quality. Four treatments were established with a base feed of commercial balanced concentrate and water ad libitum; T1: supplementation with Alfalfa, T2: with Mulberry, T3: Buttercup and T4: control group. The parameters evaluated were weight, percentage of laying, feed consumption, egg weight, pigmentation and weight of the yolk, weight and density of albumin, weight and thickness of the shell and Haugh units. The T2 birds showed statistically significant differences (p<0,05) in body weight in the first study interval and in yolk pigmentation in the three intervals with slightly higher values. Mulberry supplementation significantly improves bud pigmentation without negatively affecting productive parameters. [ABSTRACT FROM AUTHOR]

The giant squid Dosidicus gigas has a great potential to elaborate human consumption products and balanced food due to its high protein content. The objective of this work was to include 10 and 20 % of giant squid meal (GSM) as a protein source in diets for laying hens. One hundred thirty-five Bovans White hens were distributed as follows: control (T), 10 % (T1), and 20 % (T2), in a 6-week trial. The Productive variables measured were the physical quality of the egg, crude protein, amino acid profile, and sensory evaluation (taste), Raw GSM protein (77.76 %), amino acids (g aa/100 protein): methionine + cysteine (3.76), lysine (10.16), isoleucine (4.26), leucine (6.56), phenylalanine (4.56) and tryptophan (2.0). The Productive variables measured were (P < 0.05) in posture (%); egg weight (g); food conversion (kg: kg) and egg mass (bird/day/g), and without difference (P > 0.05) consumption (bird/day/g); Physical quality of the egg with differences (P < 0.05) in egg weight (g), albumin height (mm) and Haugh units (UH). In egg raw protein and amino acid differences (P < 0.05), Sensory evaluation (P > 0.05), rating the 3 treatments in 4 "likes". According to the results, it is concluded that giant squid flour not exceeding 10 % can be an alternative as a source of protein for feeding posture hens. [ABSTRACT FROM AUTHOR]