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Registros recuperados: 11
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COMPARISON OF TWO CHICKEN GENOTYPES ORGANICALLY REARED: OXIDATIVE STABILITY AND OTHER QUALITATIVE TRAITS Organic Eprints
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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Dioxins in organic eggs: a review Organic Eprints
Marion, de Vries; Rene, Kwakkel; Aize, Kijlstra.
Eggs contribute for about 4% to the daily dioxin intake of humans. Research among layer farms in the Netherlands and other EU countries has shown that organic eggs contain more dioxin than conventional ones and that a significant number of organic farms produce eggs with a dioxin content that exceeds the EU standard. The hens’ intake of dioxins from various sources leads to an increase in the dioxin content of organic eggs. These sources include plants, feed, soil, worms and insects, and compared with hens on conventional and free-range farms, organic hens make more use of these sources due to better access to the outdoor run. Plants appear to be relatively unimportant as a source of dioxins. Also commercial organic feed generally has very low dioxin...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2006 URL: http://orgprints.org/10175/1/NJAS_54%2D2_207%2D222.pdf
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Egg og kyllingkjøtt på økologisk vis Organic Eprints
Koesling, Matthias; Grøva, Lise; Serikstad, Grete Lene.
Det er ikke mulig å se forskjell på økologiske og konvensjonelle egg. Likevel er det stor forskjell på hvordan hønene som har lagt eggene har hatt det. Økologisk fjørfe holdes ikke i bur og har tilgang på uteareal. De kan flakse med vingene, sandbade og vagle seg på sittepinner. Betegnelsen ”frittgående høner” brukes om høns som går fritt inne, men ikke kan gå ute.
Tipo: Report Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2007 URL: http://orgprints.org/10599/1/Tema_09_2007_Egg_og_kyllingkjoett.pdf
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Grovfoder, sojabønner, urter og kål i økologisk ægproduktion Organic Eprints
Hammershøj, Marianne; Steenfeldt, Sanna.
Presentation of the background for the QEMP project on organic egg production. The aim of studying different strategies for production of organic eggs of high and differentiable quality and higher product diversity was presented.
Tipo: Conference paper, poster, etc. Palavras-chave: Pasture and forage crops Food security; Food quality and human health Poultry.
Ano: 2009 URL: http://orgprints.org/19825/4/19825.pdf
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Herkunftsbestimmung von Bioeiern und deren mögliche Differenzierung von konventionellen Eiern mit Hilfe der stabilen Isotope der Bioelemente Organic Eprints
Die stabilen Isotope bieten eine der wenigen analytischen Möglichkeiten eine Herkunfts-Bestimmung eines Agrarproduktes zu gewährleisten. Die Anwendung basiert auf der Grundlage, dass die Natur spezifische Isotopenverhältnisse der Bioelemente in der Umwelt vorgibt, die sowohl regionale als auch örtliche Differenzierungen ermöglichen. Im Rahmen des Projektes wurde geprüft, ob die Herkunftsbestimmung von Bioeiern mit Hilfe der stabilen Isotope gewährleistet werden kann und eine Differenzierung von konventionellen Eiern möglich ist. Die Regionalität spiegelt sich dabei in den D/H und 18O/16O Isotopenverhältnissen des Trinkwassers wider und es ist auch in eingeschränkter Form im Wasser des Hühnereies vorhanden. Diese Markierung der Region ist in der...
Tipo: Project description Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2021
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Improved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system Organic Eprints
Therkildsen, M.; Horsted, K.; Steenfeldt, S..
In order to develop an organic broiler product with high ethical value, high meat quality and based on locally produced feed, we tested if a long period without high quality protein feed followed by a finishing period with a high quality protein ration would affect the meat quality. Two genotypes were included in the experiment (The Hubbard breed ‘JA757’ and the Sasso breed ‘T851’), and only female broilers were included. The chickens were raised in groups in a free range system with more than 10 square meters per chicken covered with grass and herbs. The chickens were offered free access to either an optimized organic concentrate ration (HP) or an organic ration based on locally produced ingredients (peas, rapeseed, lupine, wheat and oat) (LP). The...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2013 URL: http://orgprints.org/24688/7/24688.pdf
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Organic and free-range egg production Organic Eprints
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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På sporet af økologisk ægkvalitet Organic Eprints
Hammershoj, Marianne.
Ny forskning undersøger, hvordan økologiske æg kan opnå en differentierbar kvalitet, som både kan smages og ses.
Tipo: Newspaper or magazine article Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2007 URL: http://orgprints.org/11751/1/11751.doc
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QEMP forsøg 2- Sensorisk Videnskab 2009 Organic Eprints
Allesen-Holm, B.H.; Gadegaard, S..
Denne rapport beskriver resultaterne af en sensorisk profilering af økologiske kyllinger – anden del af to, første del udført i 2007. Profileringen er udført ved afdelingen for Sensorisk Videnskab, Institut for Fødevarevidenskab, Det Biovidenskabelige Fakultet, Københavns Universitet i januar 2009. Rapporten er udarbejdet i forbindelse med QEMP-projektet og er således rekvireret af Klaus Horsted (Institut for Jordbrugsproduktion og Miljø, Det Jordbrugsvidenskabelige Fakultet, Århus Universitet). Rapporten giver først en indføring i metoden anvendt til den sensoriske profilering, som er meget lig den anvendt ved forsøg 1. Herefter følger en gennemgang af resultaterne af profileringen med angivelse af relevante figurer. Resultaterne er analyseret ved brug...
Tipo: Report Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2009 URL: http://orgprints.org/18524/1/18524.pdf
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Sensorisk profilering af kylling (QEMP) – Sensorisk Videnskab 2007 Organic Eprints
Allesen-Holm, B.H.; Gadegaard, S..
Denne rapport beskriver resultaterne af en sensorisk profilering af økologiske kyllinger – første del af to. Profileringen er udført ved afdelingen for Sensorisk Videnskab, Institut for Fødevarevidenskab, Det Biovidenskabelige Fakultet, Københavns Universitet i 2007. Rapporten er udarbejdet i forbindelse med QEMP-projektet og er således rekvireret af John Hermansen (Institut for Jordbrugsproduktion og Miljø, Det Jordbrugsvidenskabelige Fakultet, Århus Universitet). Rapporten giver først en indføring i metoden anvendt til den sensoriske profilering. Herefter følger en gennemgang af resultaterne af profileringen med angivelse af relevante figurer. Resultaterne er analyseret ved brug af relevante statistiske analyser. Yderligere information om detaljer i...
Tipo: Report Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2007 URL: http://orgprints.org/18523/1/18523.pdf
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Sensory profile of breast meat from broilers reared in an organic niche production system and conventional standard broilers Organic Eprints
Horsted, K.; Allesen-Holm, B.H.; Hermansen, J.E.; Kongsted, A.G..
BACKGROUND: A sensory panel evaluated the sensory profile of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40, K8) reared in an apple orchard. RESULTS: Twenty-two sensory attributes were evaluated, and 13 differed significantly between the products. The aromas ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest for the niche products. The meat was more ‘tender’, ‘short’ and ‘crumbly’, and less ‘hard’ and ‘stringy’ in the standard products than in one or more of the niche products. Product ‘I657’ was less ‘juicy’ than the rest. ‘I657’ and ‘L40’ were more ‘cohesive’ and tasted more ‘sourish’ and less of ‘sweet/maize’ than the standard products....
Tipo: Working paper Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2011 URL: http://orgprints.org/18522/1/18522.pdf
Registros recuperados: 11
Primeira ... 1 ... Última
 

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