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In European countries, silage-free feeding is an ancient tradition and has a particularly positive reputation among consumers. In the present study, we compared grass-based forages from the same plot conserved as hay or silage or fed fresh either on pasture or indoors, and we evaluated the differences in sensory properties of milk and uncooked pressed cheese. All herbage from the first cut of a grassland dominated by perennial ryegrass was harvested on the same day and preserved either as hay or silage. The first regrowth of the same plot was used for strip grazing or green feeding indoors. Balanced by breed, 24 Montbéliarde and 24 Holstein cows were allocated to the 4 treatments. Apart from the forages, the late-lactation cows received 3 kg/d of dry matter from concentrate. After 2 wk of dietary adaptation, the bulk milk of 3 subgroups, each with 4 cows, was collected. Part of the milk was pasteurized, and part was left raw and partly transformed to small-sized Cantal-type cheese ripened for 9 wk. Milk and cheese underwent descriptive sensory analysis by a trained sensory panel, as well as analyses of physicochemical traits. Volatile organic compounds of the cheeses were also analyzed. Raw and pasteurized milk from hay-fed cows had less intense odors of cooked milk, cream, and barnyard than milk from grazing cows, whereby the effect of pasteurization did not differ between herbage utilization methods. Cheeses obtained from cows fed fresh herbage (grazing and indoors) were clearly yellower than cheeses from silage- and hay-fed cows, which coincided with the color intensity perceived by the panelists. Moreover, cheeses from cows fed fresh herbage had more intense barnyard and dry fruit flavors, were perceived as creamier and having less lactic odor, and exhibited more fat exudation than those from cows fed conserved herbage. Only a few differences were observed in milk and cheeses from hay-fed compared with silage-fed cows, and those differences were far less pronounced than those of milk and cheeses from cows fed fresh herbage. In conclusion, the present study did not substantiate assumptions of clear sensory differences of milk and uncooked pressed cheese from hay-fed compared with silage-fed cows. For the first time, this study reports that the global flavor intensity of cheeses from indoor green-fed cows is similar to that of cheeses derived from cows fed conserved forages, whereas cheeses from grazing cows have the greatest global flavor intensity. ISSN:0022-0302 ISSN:1525-3198

Soil nutrient constraints coupled with erratic rainfall have led to poor crop yields and occasionally to crop failure in sole cropping in the Guinea savanna of West Africa. We explored different maize-grain legume diversification and intensification options that can contribute to mitigating risks of crop failure, increase crop productivity under different soil fertility levels, while improving soil fertility due to biological N2-fixation by the legume. There were four relay patterns with cowpea sown first and maize sown at least 2 weeks after sowing (WAS) cowpea; two relay patterns with maize sown first and cowpea sown at least 3 WAS maize in different spatial arrangements. These were compared with groundnut-maize, soybean-maize, fallow-maize and continuous maize rotations in fields high, medium and poor in fertility at a site each in the southern (SGS) and northern (NGS) Guinea savanna of northern Ghana. Legumes grown in the poorly fertile fields relied more on N2-fixation for growth leading to generally larger net N inputs to the soil. Crop yields declined with decreasing soil fertility and were larger in the SGS than in the NGS due to more favourable rainfall and soil fertility. Spatial arrangements of relay intercrops did not have any significant impact on maize and legume grain yields. Sowing maize first followed by a cowpea relay resulted in 0.18–0.26 t ha−1 reduction in cowpea grain yield relative to cowpea sown from the onset. Relaying maize into cowpea led to a 0.29–0.64 t ha−1 reduction in maize grain yield relative to maize sown from the onset in the SGS. In the NGS, a decline of 0.66 and 0.82 t ha−1 in maize grain yield relative to maize sown from the onset was observed due to less rainfall received by the relay maize. Groundnut and soybean induced 0.38–1.01 t ha−1 more grain yield of a subsequent maize relative to continuous maize, and 1.17–1.71 t ha−1 more yield relative to relay maize across both sites. Accumulated crop yields over both years suggest that sowing maize first followed by cowpea relay is a promising ecological intensification option besides the more common legume–maize rotation in the Guinea savanna, as it was comparable with soybean–maize rotation and more productive than the other treatments.

The original version of this article unfortunately contained a mistake. The following text was missing in the acknowledgements section. "This research is co-financed by Greece and the European Union (European Social Fund—ESF) through the Operational Programme “Human Resources Development, Education and Lifelong Learning” in the context of the project “Strengthening Human Resources Research Potential via Doctorate Research” (MIS-5000432), implemented by the State Scholarships Foundation (IKY).". © 2019, Springer-Verlag GmbH Germany, part of Springer Nature.

Many studies detail constraints deemed responsible for the limited adoption of new technologies among smallholder farmers in sub-Saharan Africa. By contrast, here we study the conditions that led to the remarkably fast spread of improved chickpea varieties in Ethiopia. Within just seven years, the adoption rate rose from 30 to 80% of the farmers. A combination of factors explains the rapid uptake. Their attraction lay in superior returns and disease resistance. Chickpea was already an important crop for rural households in the studied districts, for both cash income and consumption. Good market access and an easy accessibility of extension services advanced the adoption process. Thus, an attractive technology suitable for rural households in a conducive environment enabled adoption. Our findings prompt us to stress the importance of tailoring agricultural innovations to the realities and demands of rural households, and the need to design and deploy interventions on the basis of ex-ante knowledge on factors potentially determining their success or failure.

We demonstrate measurement of non-equilibrium backbone amide hydrogen-deuterium exchange rates (HDX) for solid proteins. The target of this study are the slowly exchanging residues in solid samples, which are associated with stable secondary-structural elements of proteins. These hydrogen exchange processes escape methods measuring equilibrium exchange rates of faster processes. The method was applied to a micro-crystalline preparation of the SH3 domain of chicken α-spectrin. Therefore, from a 100% back-exchanged micro-crystalline protein preparation, the supernatant buffer was exchanged by a partially deuterated buffer to reach a final protonation level of approximately 20% before packing the sample in a 1.3 mm rotor. Tracking of the HN peak intensities for 2 weeks reports on site-specific hydrogen bond strength and also likely reflects water accessibility in a qualitative manner. H/D exchange can be directly determined for hydrogen-bonded amides using 1H detection under fast magic angle spinning. This approach complements existing methods and provides the means to elucidate interesting site-specific characteristics for protein functionality in the solid state.