Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
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1 st WorkshopXIII International Feed Technology SymposiumPROGRAMS OF NATURAL FOOD AND ALTERNATIVE SYSTEMSIN PRODUCTION OF TABLE EGGS124Zlatica Pavlovski, Zdenka Škrbić, Miloš LukićInstitute for Animal Husb<strong>and</strong>ry, Autoput 16, Belgrade – Zemun, SerbiaABSTRACTIndustrial production <strong>of</strong> chicken meat provides meat for consumers throughout the year inlarge quantities <strong>and</strong> at relatively affordable price. Relatively poor quality <strong>of</strong> this meat(watery meat <strong>of</strong> not so distinct taste <strong>and</strong> aroma, high share <strong>of</strong> subcutaneous <strong>and</strong> belly fat,weak <strong>and</strong> breakable bones, etc.), as well as reduction <strong>of</strong> prices because <strong>of</strong> high supply, <strong>and</strong>certain nostalgia for „good old times“, have influenced the perception <strong>of</strong> broiler meat asunhealthy <strong>and</strong> unnatural. On the other h<strong>and</strong>, changes in main principles <strong>of</strong> production <strong>of</strong>chicken meat in EU countries, as well as tendency for harmonization <strong>of</strong> our legislation withEU Directives relating primarily to preservation <strong>and</strong> improvement <strong>of</strong> farm animal welfare,environment protection <strong>and</strong> food safety, have caused intensive growth <strong>of</strong> numerous programsfor production <strong>of</strong> natural (ecological, biological, organic) food in our country.Key words: table eggs, alternative systems, program <strong>of</strong> production, quality <strong>of</strong> eggsINTRODUCTIONIndustrial production <strong>of</strong> table eggs began to develop rapidly in USA after the 2 nd World War,<strong>and</strong> later also in West Europe. It is characterized by closed rearing facilities, artificial light<strong>and</strong> air conditioning, large number <strong>of</strong> highly productive hybrid layer hens in limited space,almost by rule in cage batteries, use <strong>of</strong> commercial food mixtures (with different additives –antibiotics, coccidiostatics, various supplements, hormones, etc.), application <strong>of</strong> numerouspreparations for prevention <strong>and</strong> treatment <strong>of</strong> diseases <strong>and</strong> maintenance <strong>of</strong> hygiene in farmfacilities. This production provides to consumers table eggs throughout the year in largequantities <strong>and</strong> relatively low price. Intensive, industrial egg production has very interestingdevelopment over last 20 years. Egg as feed stuff was unfairly accused <strong>of</strong> being harmful tohuman health. However, in recent years, this injustice is slowly corrected.The fact that new organism is formed from the egg – chicken, is confirmation that egg isideal feed stuff rich with nutritive substances. Egg is source <strong>of</strong> protein <strong>of</strong> the highest quality<strong>and</strong> it has unique combination <strong>of</strong> <strong>fatty</strong> <strong>acids</strong> which are necessary for human organism <strong>and</strong>these facts are used in promotion <strong>of</strong> egg as product <strong>of</strong> extremely rich nutritive composition<strong>and</strong> content.Although 75% <strong>of</strong> total world production <strong>of</strong> eggs is performed in cage system with differenthousing density, in developed World countries considerable amounts <strong>of</strong> money are investedin new systems for housing <strong>of</strong> layers. Many participants in the chain <strong>of</strong> production <strong>of</strong> table
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