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| CASTELLINI, prof C; PERELLA, dr F; MUGNAI, dr C; DAL BOSCO, dr A. |
| The welfare, production performance and some qualitative characteristics of eggs obtained under three different rearing systems (conventional, organic and organic-plus) were compared. Three homogeneous groups, each of 120 White Leghorn hens, fed the same diets, were assigned to different rearing systems and data were recorded for 1 year. The welfare indicators were the following: first impact, behavioural patterns, tonic immobility and plumage status. Productive performance was recorded (% deposition; egg weight) and some qualitative traits (Haugh index, yolk colour, yolk, albumen and egg shell weight) were evaluated. Well-being was greatly affected by rearing system. The best welfare status was observed in hens of the organic-plus group, whereas the worst... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Poultry; Health and welfare. |
| Ano: 2006 |
URL: http://orgprints.org/9331/1/Welfare%2C_productivity_and_qualitative_traits_of_egg.pdf |
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| CASTELLINI, prof C; DAL BOSCO, dr A; MUGNAI, dr C; PEDRAZZOLI, dr M. |
| The effect of genotype on the oxidative stability and other qualitative traits of chicken meat was studied. Two groups of 200 chicks (Ross 205 and Kabir) were reared according to the organic farming system. At 81 d of age 20 birds per group were slaughtered and after refrigeration (24 h at 4°C) of the carcasses, Pectoralis major muscles were excised for analyses.Samples were analysed after 0, 24, 48, 72 and 96 hours of storage at 4°C under continuous fluorescent illumination (2300 lux). The analyses concerned the chemical composition and the shear force (only at time 0) and the progress of several traits as pH, CIELAB values, Thiobarbituric Acid Reactive Substances (TBARS), panel test and fatty acid composition (at 0 and after 96 h). Genotype greatly... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Poultry. |
| Ano: 2006 |
URL: http://orgprints.org/9328/1/Castellini_IJAS_01%2D06.pdf |
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