Tackling the future challenges of Organic Animal Husbandry - vTI

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! Agriculture and Forestry Research, Special Issue No 362 (Braunschweig, 2012) ISSN 0376-0723 Download: www.vti.bund.de/en/startseite/vti-publications/landbauforschung-special-issues.html (0.001 vs. 0.005 %). Furthermore, Methionine was marginally higher in organic eggs compared to conventional (1.064 vs. 1.059). Analysis of fatty acids showed that organic system had significantly influenced percentages of monounsaturated faty acids (37.06 vs. 45.89), polyunsaturated fatty acids (PUFA), (28.19 vs. 19.56), Etrans (0.07 vs. 0.08), Omega-3 (2.37 vs. 1.88), Omega-6 (25.82 vs. 17.78). Moreover, organic production system lowered percentages of the following fatty acids: Myristic ( 0.24 vs. 0.27), Myristoleic (0.03 vs. 0.04), Palmitic (24.71 vs. 25.55), Hexadecenoic (0.53 vs. 0.62), Palmitic oleic (1.90 vs. 2.72), Hexadecenoic (0.04 vs. 0.06), Elaidic (0.05 vs. 0.07), Oleic (30.52 vs. 37.31), Octadecenoic (3.80 vs. 4.77) and Ricinoleic (0.17 vs. 0.30). On the other hand, organic production system increased percentages of the following fatty acids: Pentadecanoic (0.07 vs. 0.05), Heptadecenoic (0.08 vs. 0.07), Stearic (9.23 vs. 8.21), Linoleic (22.63 vs. 15.12), γ- Linolenic (0.08 vs. 0.06), α-Linoleinic (1.06 vs. 0.96), Eicosadienoic (0.22 vs. 0.09), Homo-γ-linolenic (0.15 vs. 0.11), Eicosatrienoic (0.02 vs. 0.01), Arachidonic (2.23 vs. 1.97), Adrenic (0.16 vs. 0.11), α-Docosapentaconic (0.11 vs. 0.08) and Docosahexaenoic (1.19 vs. 1.06). On the other hand, saturated fatty acids (SFA) were not significantly affected by production system (34.43 vs. 34.20 %). Discussion Organic eggs produced in aviary system had significantly better quality traits, proximate analysis, amino acids and fatty acids composition compared with conventional cages. Similar results were found by many researchers (Vits et al. 2005 and Tuyttens et al. 2011). Organically egg produced consistently possessed more ash, higher albumin percent, yolk color, Haugh unit and yolk index. On the other hand, organic eggs had less fat, lower yolk weight and yolk percent, amino acids Proline, Hydroxylysine and Ornithine. Methionine was marginally higher in organic eggs. This may due to increased activity of the birds in aviary system where birds have more chance for free movement. Moreover, Fatty acids profile showed that organic eggs had significantly better percentages of polyunsaturated fatty acids, Etrans, Omega-3 and Omega-6 than eggs produced under conventional system. It is concluded that Omega-6:Omega-3 ratio was higher in organic compared to conventional system. While, the SFA:PUFA and SFA:Omega-3 ratios were lower by 30 % and 20 % in organic compared to conventional systems, respectively. Broughton et al. (1991) showed similar parameters which considered good indices for positively effecting human health and of particular value to consumers concerned about fat and healthfulness of saturated vs. unsaturated fatty acids. It is concluded that hens reared under organic system of production had better egg quality and biochemical composition, and consequently give better human health and welfare. Suggestions to tackle the future challenges of organic animal husbandry Hens reared under organic system of production had better egg quality for human as well as bird welfare. Such system can allow the hens performing certain natural behaviors and implementing more welfare-friendly housing systems that minimize stress and safeguard hen well-being. As I am a Fulbright visiting scholar spent 10 weeks in USA and did the current study. I should recommend and encourage the organic poultry production system to Iraqi Kurdistan region. As the traditional rural poultry system characterized as active and independent foragers in a free-range system. The traditional sector is still running by all farmers in Kurdistan as well as in Iraq. Indeed, the favorable effect of local heritage breeds of chicken is the thermo-tolerance and the adaptation of birds to environment. Nowadays, the contribution of the rural sector as a source of meat and eggs is very limited and not exceed 5% of total consumption of poultry products in Kurdistan. Therefore, actions should undertake to promote the organic sector. In the light of the presented study, it could be suggested that local heritage poultry in Kurdistan and Iraq as well can be improved both for organic meat and eggs. 166
References RAHMANN G & GODINHO D (Ed.) (2012): Tackling the Future Challenges of Organic Animal Husbandry. Proceedings of the 2 nd OAHC, Hamburg/Trenthorst, Germany, Sep 12-14, 2012 AOAC (2006a): Association of Official Analytical Chemists. Official methods of Analysis. AOAC, 18th ed., Arlington, VA. AOAC (2006b): Association of Official Analytical Chemists. Official Method 982.30E (a,b,c), chp. 45.3.05. 18th ed., Arlington, VA. Broughton KS, Whelan J, Hardardottir I & Kinsella JE (1991): Effect of increasing the dietary (n-3) to (n-6) polyunsaturated fatty acids ratio on murine and peritoneal cell fatty acids and eicosanoid formation. Journal Nutrition 121, 155-164. Jenkins TC (2010): Technical note: common analytical errors yielding inaccurate results during analysis of fatty acids in feed and digesta samples. J. Dairy Sci. 93:1170-1174. Long C & Newbury U (2008): The good egg. Mother Earth News. Accessed Feb. 5, www.motherearthnews.com/print-article.aspx?id=74318. SAS (2001): SAS Institute. SAS user's guid: Statistical version 6th. SAS Institute, Cary, NC. Tuyttens FAM, Sonck B, Staesm M, Van Gansbeke S, Van den Bogaert T & Ampe B (2011): Survey of egg producers on the introduction of alternative housing systems for laying hens in Flanders, Belgium. Poultry Science 90, 941-950. Vits AD, Weizenburger HH, & Distl O (2005): Influence of different small group systems on production traits, egg quality and bone breaking strength of laying hens. First communication: Production traits and egg quality. Zuchtungskunde 77, 303-323. 167
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Sonderheft 362 Special Issue Tackli
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Landbauforschung vTI Agriculture an
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Foreword Organic animal husbandry s
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RAHMANN G & GODINHO D (Ed.) (2012):
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Content RAHMANN G & GODINHO D (Ed.)
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Introduction RAHMANN G & GODINHO D
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References RAHMANN G & GODINHO D (E
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Abstract RAHMANN G & GODINHO D (Ed.
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Discussion RAHMANN G & GODINHO D (E
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Factors Plant Height (cm) RAHMANN G
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Discussion RAHMANN G & GODINHO D (E
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Results RAHMANN G & GODINHO D (Ed.)
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FEC adjusted for dry matter 12000 1
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Conclusions RAHMANN G & GODINHO D (
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349 Table 1. Breeding information o
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Kg liveweight (mean) RAHMANN G & GO
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348 Herwart Böhm (Hrsg.) (2011) Op
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