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| Registros recuperados: 15 | |
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| Hammershøj, M.. |
| I projekt QEMP om bl.a. økologisk ægproduktion viste to høneafstamninger sig at lægge æg af meget forskellig kvalitet. Mange faktorer har betydning for kvaliteten af hønseæg. Samtidig er ægkvalitet relativ i forhold til anvendelsen. Kvaliteten påvirkes bl.a. af fodring, tid og temperatur under lagring af æg, og hønens alder. Man ved, at forskellige genetiske afstamninger har forskellig ægydelse, skalfarve og skalkvalitet. Dog forudsættes æggenes indre kvalitet dvs. æggehvidens og æggeblommens sammensætning og indhold ofte at være ens uanset genetik. |
| Tipo: Newspaper or magazine article |
Palavras-chave: Poultry. |
| Ano: 2009 |
URL: http://orgprints.org/18534/1/18534.pdf |
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| Steenfeldt, S.; Hammershøj, M.. |
| The study shows that different kinds of foraging material can influence both egg-production and quality in organic egg production. The composition of nutrients in the silages and carrots used in the present study was very different in content of protein, Met, starch and fibre. The particular batch of alfalfa silage used had a high content of protein and Met, which could contribute with essential amino acids. Diets based entirely on 100% organic feed ingredients could limit the supply of especially Met. Unfortunately, the alfalfa silage was also high in fibre content. The results imply the importance of using foraging material of a high quality and further studies on the quality of other types of silages or vegetables are relevant in order to obtain an... |
| Tipo: Newspaper or magazine article |
Palavras-chave: Poultry. |
| Ano: 2010 |
URL: http://orgprints.org/18527/1/18527.pdf |
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| Hammershøj, M.. |
| This chapter includes information on the development of the free range and the organic egg production and their market shares in different countries. Consumer behaviour is investigated particularly in relation to the price and availability of non-cage eggs. Regulations on the production of free range and organic eggs and their present and future impact are examined. Nutrient supply, animal welfare, productivity, safety and environmental impact of the types of egg production are covered with a focus on the effects of using different forage materials. Egg quality parameters of egg shell, sensory properties, yolk colour and carotenoid content, egg protein, and egg products are also discussed. |
| Tipo: Book chapter |
Palavras-chave: Food security; Food quality and human health Poultry. |
| Ano: 2011 |
URL: http://orgprints.org/19826/1/19826.pdf |
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| Hammershøj, M.; Steenfeldt, S.. |
| Ved at vælge grovfoder i den økologiske ægproduktion, som har et højt indhold af karotenoider eller indhold af de rødlige karotenoider, f.eks. violette gulerødder eller grønkål, kan æggeblommens farve påvirkes i en positiv retning. Desuden kan grovfoderet bidrage til et øget indhold af sundhedsgavnligt lutein i æg. På sigt vil øget viden om karotenoidindholdet i forskellige foderråvarer og grovfodertyper kunne bidrage til, at en ønsket blommefarve kan nås og bibeholdes på et stabilt niveau. |
| Tipo: Newspaper or magazine article |
Palavras-chave: Poultry. |
| Ano: 2010 |
URL: http://orgprints.org/18525/1/18525.pdf |
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| Steenfeldt, S.; Hammershøj, M.. |
| I den økologiske fjerkræ- og svineproduktion er forsyning med tilstrækkeligt af de essentielle aminosyrer i foder et stigende problem, da foderet ifølge lovkravene skal indeholde en meget stor andel økologisk dyrkede råvarer. Der må ikke tilsættes syntetiske aminosyrer til økologisk foder, der fra 2012 skal være baseret på 100% økologiske råvarer. Selvom både den økologiske og den kommercielle husdyrproduktion er selvforsynende med nogle råvarer, er det stadig nødvendigt at importere en stor andel proteinråvarer for at tilgodese dyrenes behov for protein- og især aminosyrer. For lavt methionin-indhold i æglæggerfoder kan påvirke både ægproduktion og -kvalitet. En ubalance i foderets næringsstoffer kan være årsag til, at hønerne kommer i en mangelsituation,... |
| Tipo: Report chapter |
Palavras-chave: Poultry. |
| Ano: 2010 |
URL: http://orgprints.org/18526/1/18526.pdf |
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| Kongsted, A.G.; Hermansen, J.E.; Hammershøj, M.; Horsted, K.; Roepstorff, A.; Hansen, L.L.; Steenfeldt, S.; Baggesen, D.L.; Andersen, B.H.; Pedersen, H.L.; Karlsson, A.H.; Claudi-Magnussen, C.; Allesen-Holm, B.H.; Mølbak, L.; Jensen, T.K.; Jensen, A.N.; Byrne, D.V.; Stolzenbach, S.; Thamsborg, S.M.; Meyer, H.. |
| Gode muligheder for at påvirke kvalitet og øge diversiteten ved at ’skrue på’ race, fodring og slagtealder Fortsat fokus på kvalitet nødvendig (især samspil mellem frilandsproduktion og kvalitet)! |
| Tipo: Other |
Palavras-chave: "Organics" in general; Farming Systems; Animal husbandry; Food systems; Pigs; Poultry. |
| Ano: 2010 |
URL: http://orgprints.org/19982/1/19982.pdf |
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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16581/1/16581.doc |
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| Horsted, K.; Hammershøj, M.; Allesen-Holm, B.H.. |
| BACKGROUND: A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system × normal layer diet (InL), (2) a grass–clover forage system × normal layer diet (GrL), and (3) a grass–clover forage system × whole wheat and oyster shells (GrW). RESULTS: The taste of the albumen was significantly more ‘watery’ and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more ‘fresh’, less ‘animal’, ‘cardboard’, and ‘intense’ aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantlymore ‘fresh’ and less ‘cardboard’-like compared to the GrL group. The yolks... |
| Tipo: Journal paper |
Palavras-chave: Poultry. |
| Ano: 2010 |
URL: http://orgprints.org/18215/4/18215.pdf |
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| Steenfeldt, S.; Hammershøj, M.. |
| Organc hens have daily access to foraging material and the quality are important for egg-production due to varying contents of amino acids (aa) and dietary fibres (Hammershøj and Steenfeldt, 2005; Steenfeldt et al., 2007). Supplying organic hens with appropriate amounts of protein and aa can become problematic with the introduction of 100% organic feed from 2012. The interest in growing protein sources nationally has increased in Denmark in consideration of the environment. Growing soybeans nationally would reduce import. Present hen genotypes used in organic egg-production have high nutrient-requirement, so using genotypes with lower protein-requirements could have some interesting perspectives. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Poultry. |
| Ano: 2009 |
URL: http://orgprints.org/18530/1/18530.pdf |
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| Dickow, J.A.; Larsen, L.B.; Hammershøj, M.; Wiking, L.. |
| The development in lipoprotein lipase (LPL) activity and free fatty acids were studied in freshly milked non-cooled milk from individual Danish Holstein or Jersey cows, or after storage for up to 24 h at either cooling temperature at 4ºC or at the milking temperature at 31ºC. LPL activity increased in the cream phase upon cooling, while the activity in the skimmed milk was either steady, as observed for Jersey cows, or increased, as seen for the Holsteins, in the skim milk upon cooling for up to 24 h. Storage at 31ºC decreased the LPL activity in both the cream phase and the skim milk phase. The increase in free fatty acids was found to depend on potential lipoprotein lipase activity, incubation temperature, substrate availability, and incubation time.... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2011 |
URL: http://orgprints.org/17279/1/17279.pdf |
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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2010 |
URL: http://orgprints.org/17068/1/17068.pdf |
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| Hansen, T.B.; Larsen, L.B.; Hammershøj, M.; Nielsen, J.H.; Højgaard, K.S.; Knøchel, S.. |
| A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added. The cheeses were characterized microbiologically and chemically in order to study how heat treatment and season affected their characteristics during cheese making and ripening. Large variations between the different lots of cheeses characterized the production. However, the cheeses made from un-pasteurized milk generally had a higher lactic acid bacteria count except in cases, where the pasteurized milk was recontaminated or if acidification failure took place. Delays in acidification caused a more pronounced increase in numbers of E.coli,... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2007 |
URL: http://orgprints.org/10704/1/10704.pdf |
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| Registros recuperados: 15 | |
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