1
|
Adaptability Challenges for Organic Broiler Chickens: A Commentary. Animals (Basel) 2022; 12:ani12111354. [PMID: 35681819 PMCID: PMC9179304 DOI: 10.3390/ani12111354] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 05/19/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Organic poultry shows an increasing productive trend, rising from 3% in 2017 to 8% in 2019. Regulation EU 848/2018 puts great emphasis on the ability of broilers to adapt to outdoor systems as being essential for organic production. Organic poultry operators meet with regulatory constraints, consumer concerns, and challenges in terms of nutrition, welfare, health, and sustainability. The present commentary considers recent studies on and innovations in these topics that can affect organic production in addition to recent studies on animal adaptability to this production system. It reflects on the concept of broiler adaptability to organic systems not only as a classic genotype–environment interaction but as a necessary prerequisite for facing these relevant challenges. Abstract As organic and conventional poultry production increased in the last decade, so did consumers’ concerns, sustainability requirements, and animal welfare as well as health issues. According to Reg. EU 848/2008 on organic production, poultry must be adapted to organic outdoor systems and cope with all the regulatory constraints in terms of nutrition, health, and welfare. Adaptability must take into account the above challenges, constraints, and concerns. Chicken adaptability should not only mean being able to use pasture and outdoor areas, but also mean being able to overcome, or be resilient to, the challenges of organic farming without compromising welfare, performance, and product quality. This commentary identifies solutions to the new challenges that organic poultry chains must face in future productive scenarios, detects consumer viewpoints to provide a perspective on organic poultry production, and summarizes as well as defines chicken adaptability to organic production, assessing the main factors of chicken adaptability.
Collapse
|
2
|
Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition. Nutrients 2022; 14:nu14091969. [PMID: 35565936 PMCID: PMC9099610 DOI: 10.3390/nu14091969] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 01/10/2023] Open
Abstract
The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.
Collapse
|
3
|
Lee D, Lee HJ, Jung DY, Kim HJ, Jang A, Jo C. Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat. Food Res Int 2022; 155:111046. [DOI: 10.1016/j.foodres.2022.111046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/22/2022]
|
4
|
Dal Bosco A, Mattioli S, Cartoni Mancinelli A, Cotozzolo E, Castellini C. Extensive Rearing Systems in Poultry Production: The Right Chicken for the Right Farming System. A Review of Twenty Years of Scientific Research in Perugia University, Italy. Animals (Basel) 2021; 11:ani11051281. [PMID: 33947001 PMCID: PMC8145382 DOI: 10.3390/ani11051281] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 02/07/2023] Open
Abstract
Simple Summary The aim of this review paper was to retrace the research journey of the researchers of the Department of Agricultural, Food, and Environmental Science at the University of Perugia, Italy that lasted twenty years and draw updated guidelines regarding the best synergy between chicken type and environment in extensive rearing systems in order to optimize animal welfare, quality, and environmental impact, linked with economical sustainability. Abstract The demand for poultry meat, being cheaper than red meat, will drive worldwide production of this product. Accordingly, an increase in production up to 16% is expected in 2025, most of which will occur in developing countries. Most poultry meat production is realized with intensive production systems, and extensive rearing systems (ERS) of poultry (organic, free-range, and low-input) represent only a small portion of poultry production in the EU (about 5%). However, there is an increasing interest in such rearing systems to maintain the good image of product and environmental sustainability, improved animal welfare, and meat quality with an annual trend of growth of about 10%. The aims of this work were to summarize the activities and the viewpoint of the researchers of the Department of Agricultural, Food, and Environmental Science of the University of Perugia (Italy). One of the most important goals of the research unit was the challenge of identifying the best poultry genotypes for ERS, which are important not only for the food industry but also for the improvement of human nutrition. Only the definition of the best genotypes adapted to ERS through the measurement of a wide panel of traits—genetic, physiologic, and behavior—and not only relying on daily weight gain will allow us to achieve this goal.
Collapse
|
5
|
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods 2021; 10:foods10010084. [PMID: 33406632 PMCID: PMC7823487 DOI: 10.3390/foods10010084] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 02/06/2023] Open
Abstract
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, preslaughter stress has a major impact on meat quality and varies according to slaughter context and individuals. Yet, it is rarely taken into account in meat quality models. Second, phenotypic similarity does not imply similarity in the underlying biological causes, and several models may be needed to explain a given phenotype. Finally, the implications of the complexity of biological systems are discussed: a homeostatic equilibrium can be reached in countless ways, involving thousands of interacting processes and molecules at different levels of the organism, changing over time and differing between animals. Consequently, even a robust model may explain a significant part, but not all of the variability between individuals.
Collapse
|
6
|
Meat quality traits of European quails reared under different conditions of temperature and air velocity. Poult Sci 2020; 99:848-856. [PMID: 32036981 PMCID: PMC7587630 DOI: 10.1016/j.psj.2019.10.037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 11/21/2022] Open
Abstract
This study’s objective was to evaluate the influence of thermal environment and air velocity during the rearing phase on European quail meat quality traits. A total of 1,152 one-day-old European quail chicks were placed inside floor pens within environmental chambers. Each experimental period was approximately 5 wks, with birds slaughtered at 37 d of age. The experimental design consisted of a 2 × 4 factorial arrangement of treatments in completely randomized design with 2 air velocities (0 and 2 m/s) × 4 air temperatures (severe cold [SC], moderate cold, thermal comfort, and moderate heat [MH]). ANOVA, with air velocity and thermal environment as fixed effects, was performed to evaluate the effect of main factors and their interaction on meat quality traits, using the GLM procedure (SAS 9.4). Least square means of treatments effects were compared using Tukey’s test (α = 0.05). Lightness (L∗), redness (a∗), and yellowness (b∗), of quail meat were affected by thermal environment and air velocity (P < 0.05). Initial and final L∗ values were greater for MH (P < 0.05). Meat from birds subjected to 2 m/s air velocity had lower final L∗, but no velocity effect was noted for initial L∗. Quail meat from SC presented higher initial and final a∗ values compared with the other thermal environment groups (P ≤ 0.001). Final a∗ was affected by air velocity (P < 0.05). Initial and final b∗ values for meat from MH were greater, 13.8 and 15.2, respectively, differing from the other treatment environments (P < 0.05). However, air velocity did not influence b∗ values (P > 0.05). Interactions were not significant for pHu (P = 0.993). Thawing loss and shear force were affected by treatments (P < 0.05) but not ultimate pH, drip loss, or sarcomere length. This study demonstrates that thermal environments and air velocity affect quail meat quality traits. Further investigation is recommended to explore effects of air velocity and thermal environment on muscle proteolysis of quail meat quality.
Collapse
|
7
|
Cartoni Mancinelli A, Mattioli S, Dal Bosco A, Piottoli L, Ranucci D, Branciari R, Cotozzolo E, Castellini C. Rearing Romagnola geese in vineyard: pasture and antioxidant intake, performance, carcass and meat quality. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1530960] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Alice Cartoni Mancinelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Alessandro Dal Bosco
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Luca Piottoli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | | | - Elisa Cotozzolo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Cesare Castellini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| |
Collapse
|
8
|
Mobile Poultry Processing Unit as a Resource for Small Poultry Farms: Planning and Economic Efficiency, Animal Welfare, Meat Quality and Sanitary Implications. Animals (Basel) 2018; 8:ani8120229. [PMID: 30513677 PMCID: PMC6316749 DOI: 10.3390/ani8120229] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 11/28/2018] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Poultry meat production is now based on fast-growing strains, with consequences for animal health and welfare. There is also an increasing demand for products from extensive rearing systems; there are, however, several criticisms including the difficulty of slaughtering chickens from a logistic, legislative and economic point of view. A possible solution could be represented by the use a Mobile Poultry Processing Unit (MPPU), which directly reaches the poultry farms. The aim of this review is to analyse the requisites and economic efficiency of a MPPU prototype in Italy; further, the related animal welfare aspects and the qualitative and sanitary implications are discussed. Abstract Nowadays there is an increasing demand for poultry products from alternative rearing systems. These systems, commonly named pastured poultry production (PPP), are more expensive than intensive rearing system but sustain biodiversity, local economies and farm multi-functionality besides providing meat to which consumers attribute high ethical value and quality. PPP generally uses large outdoor runs, small number of animals and requires chickens adapted to natural environment. One of the most relevant obstacles to further development of PPP systems is related to the slaughtering of animals economically and at the same time complying with the sanitary regulations to maintain food safety standards. A possible solution could be represented by a Mobile Poultry Processing Unit (MPPU), which directly reaches the poultry farms. MPPU can consider a good compromise for the niche production providing an opportunity to small farmers to exploit the full potential of their production system. The aim of this review is to analyse the essential requisites and MPPU economic viability in an Italian system. Qualitative, societal aspects are discussed together with bird welfare and hygiene implications. The case study indicates the viability of MPPUs but notes that up scaling to medium sized operations would not be permissible under current EU regulations.
Collapse
|
9
|
Koçer B, Bozkurt M, Ege G, Tüzün AE, Konak R, Olgun O. Effects of a meal feeding regimen and the availability of fresh alfalfa on growth performance and meat and bone quality of broiler genotypes. Br Poult Sci 2018; 59:318-329. [DOI: 10.1080/00071668.2018.1440378] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- B. Koçer
- Department of Nutrition, Poultry Research Institute, Erbeyli, Turkey
| | - M. Bozkurt
- Department of Nutrition, Poultry Research Institute, Erbeyli, Turkey
| | - G. Ege
- Department of Nutrition, Poultry Research Institute, Erbeyli, Turkey
| | - A. E. Tüzün
- Kocarlı Vocational School, Adnan Menderes University, Kocarlı, Turkey
| | - R. Konak
- Department of Nutrition, Poultry Research Institute, Erbeyli, Turkey
| | - O. Olgun
- Faculty of Agriculture, Department of Animal Science, Selcuk University, Selcuklu, Turkey
| |
Collapse
|
10
|
Cartoni Mancinelli A, Mugnai C, Castellini C, Mattioli S, Moscati L, Piottoli L, Guarino Amato M, Doretti M, Dal Bosco A, Cordovani E, Abbate Y, Ranucci D. Effect of transport length and genotype on tonic immobility, blood parameters and carcass contamination of free-range reared chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1423583] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Alice Cartoni Mancinelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Cecilia Mugnai
- Dipartimento di Scienze Veterinarie, University of Torino, Torino, Italy
| | - Cesare Castellini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Livia Moscati
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy
| | - Luca Piottoli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Monica Guarino Amato
- CREA Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Zootecnia e Acquacoltura – CREA-ZA Zootecnia e acquacoltura, Roma, Italy
| | - Marco Doretti
- Dipartimento di Economia, University of Perugia, Perugia, Italy
| | - Alessandro Dal Bosco
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Elisa Cordovani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy
| | - Ylenia Abbate
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy
| | - David Ranucci
- Dipartimento di Economia, University of Perugia, Perugia, Italy
| |
Collapse
|
11
|
Wang X, Li J, Cong J, Chen X, Zhu X, Zhang L, Gao F, Zhou G. Preslaughter Transport Effect on Broiler Meat Quality and Post-mortem Glycolysis Metabolism of Muscles with Different Fiber Types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10310-10316. [PMID: 29110475 DOI: 10.1021/acs.jafc.7b04193] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. However, tissue-specific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis metabolism in skeletal muscles with different fiber types of preslaughter transported broilers during summer. Compared to a 0.5 h transport, a 3 h transport during summer decreased ATP content, increased AMP content and AMP/ATP ratio, and accelerated glycolysis metabolism via the upregulation of glycogen phosphorylase expression accompanied by increased activities of bound glycolytic enzymes (hexokinase, pyruvate kinase, and lactate dehydrogenase) in pectoralis major muscle, which subsequently increased the likelihood of pale, soft, and exudative-like breast meat. On the other hand, a 3 h transport induced only a moderate glycolysis metabolism in tibialis anterior muscle, which did not cause any noticeable changes in the quality traits of the thigh meat.
Collapse
Affiliation(s)
- Xiaofei Wang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
- College of Science, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Jiaolong Li
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Jiahui Cong
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Xiangxing Chen
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Xudong Zhu
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
- College of Science, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Lin Zhang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China
| |
Collapse
|