Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumTable 1. Some characteristics of eggs produced in different housing systemsCharacteristicsŢigić et al.1967[33]Pavlovskiet al.1981[22]Pavlovski1982[16]PavlovskiandMašić1986[23]Mašić andPavlovski1994[12]Pavlovski et al.2001[21]Pavlovskiet al.2002a[19]I II I II I II I II I II III I IV III I IIEgg mass, g 63.0 62.8 57.7 59.4 66.3 59.6 64.4 57.5 63.1 62.2 61.3 63.7 62.5 61.2 67.7 60.7Shape index, % 75.1 74.1 73.6 74.6 75.4 74.1 75.8 73.2 76.2 76.3 75.5 76.0 73.5Shell colour, points 2.51 2.94 3.69 3.58 3.30 3.00 3.16 3.02 3.72 3.49 3.41 3.61 3.45 3.36 3.55 3.41Albumen height,51.3 59.9 49.9 56.2 47.3 56.4 72.6 77.6 70.0 64.1 66.1 77.2 77.1 77.3 72.6 77.60.1mmHaugh Unit 66.6 73.9 66.7 71.6 60.6 70.2 82.6 88.1 79.8 75.9 78.2 85.5 84.8 87.2 82.5 88.0Yolk colour, Roche 4.83 7.00 * 9.44 13.6 8.80 11.0 9.74 12.8 9.84 9.98 10.2 10.5 10.3 11.2 9.74 12.6Shell thickness,31.9 34.6 36.0 34.3 35.1 32.7 35.5 35.8 36.7 37.2 37.7 36.2 35.1 32.70,1mmI – cage , II – free-range, III – deep litter, IV – aviary* - intensity of yolk colour, graded 1-12, was determined by comparosion with the colour of varyingcontrentracion of potassium bichromate solution (0.5-20 mg/ml water in tubes R 5 x 16 mm).Marketing strategy and consumer attitudes - It is well known that in every productionchain, the most important link is the final one – consumer. For each production, evenproduction of table eggs, it is very important to know why consumers are purchasing specificproduct and what preferences consumers have in relation to that product. It is paradox thatpoultry production in many countries of the world, even in Serbia, over the period of severaldecades, has developed suddenly and become industrialized – revolution in livestockproduction, but almost no attention was directed to researches of consumer demands andmarketing strategies. Even in countries with developed poultry production, first among fewresearches of the consumer relations to poultry products appeared in late sixties. However, ineighties these researches became very up-to-date and intensive, today on poultry scientificmeetings researches of consumer attitudes and marketing strategies are given outstandingposition. Favourable circumstance is that in our country considerable attention was directedto researches of the consumer relation to poultry products. Numerous researches directed invarious directions have been carried out [15, 24, 25, 20]. It is interesting to mention that inyear 1981 70,6% of questioned consumers thought that battery system was acceptable asproduction method, and one decade later this percentage was reduced to 54,6%, and twodecades later to 35,6%. During this period the percentage of consumers in favour of banningof cage system almost doubled from 6,4% to 10,3% and 13,2%, respectively. In mentionedresearch years number of consumers which were willing to pay higher price by 10% for eggsof guaranteed and controlled quality or from free-range system increased from 46% to 63%and 71,5%. Obviously, number of consumers adherent to the free-range and banning ofbattery system on Belgrade market increased considerably which is in accordance withsimilar trends and new directives of EU.129
1 st WorkshopXIII International Feed Technology SymposiumPROGRAM OF PRODUCTION OF EGGS IN FREE-RANGESYSTEMThe most serious and comprehensive program defined as Agrobiological system „NaturaVita“[14] at that time was member of International Federation of Organic AgricultureMovements (IFOAM). Starting from basic principles and rules contained in this system [11]developed the program of production of table eggs within Agrobiological system „NaturaVita“. Researchers of the Institute for Animal Husbandry, Belgrade-Zemun [26] developedthe Program of production of table eggs of special quality, financed by several producersfrom Republic of Serbia. In this paper, because of limited space, we will present only basisof the stated Program.SHORT REVIEW OF TECHNOLOGICAL PROCESSBuilding and equipment- Segments of the grid floor are placed in the hen house, andsubsequently 2/3 of the floor is covered with dry litter in a layer of 30 cm. Then, hangingfeeders and nests with clean litter are placed and functioning of the light and wateringequipment is checked, in order to eliminate or rectify potential mistakes and omissions inoperation of the equipment.Selection of layer hens – For production of table eggs in this Program hybrids are usedwhich are not common or used in industrial production. In our conditions domesticindigenous hens can be used, naked neck hen, domestic populations of Rhode Island, NewHampshire, Amrok, Plimuth rock hens and crosses obtained from crossing of these breeds.Housing of hens into hen house is done at the age of 18 weeks. First the distant parts of thehen house are housed and then parts closer to the door, and finally food and waterconsumption of birds is monitored. Two to three days after housing hens are released to freerange – pasture. In the morning they are given food in feeders on the free range, and feedersare moved gradually away from the building and closer to the fence of free range.Free range – pasture - At the age of 18 to 20 weeks to the end of laying (not longer than 72weeks of age). On free range feeders and drinkers are placed. It is desirable to have treeswithin pasture or on its edges which would be used as shade for chickens to hide from hotSun. If there are no trees it is necessary to make some kind of eaves. Pasture for poultry issource of protein, minerals and vitamins A, B, E and C. With additional nutrition usingconcentrated feeds, especially alfalfa meal with addition of vitamin D poultry can utilize freerange exceptionally well.Nutrition - Nutrition is process of digestion, adoption/absorption and conversion of foodinto tissues and energy in the hen organism. Therefore it is considered that nutrition, as wellas housing, has decisive role and effect on production and quality of table eggs and poultrymeat. For the purpose of production of table eggs of special and guaranteed quality it isnecessary to provide special nutrition of poultry. Main nutrition principles are:Cereals are basis of the diet (minimum share of 70% in full mixtures except instarter mixture - min. 50%);130
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