Daimer, 2009 – Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2
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The production of food from consumption produces enviromental stress and raises ethical issues. As humans are able to choose differnet food stuffs in their diets food consumption guidance may have large benefits for the enviroment. Meat consumption id often identified as the most enviromentally harmful foodstuff to produce and animal welfare and rights issues are …
Slurry, farmyard manure and poultry manure are inevitable consequences of livestock prodects generated from housed animals. These manures are recycled …
The average mortality for end of lay hens dead on arrival (DOA) was 0.27 per cent (median 0.15 per cent) in a survey of 13.3 million hens transported during 2009. A statistical model of the data indicated main risk factors for DOA to be slaughter plant, distance travelled and external air temperature, with longer journeys …
The attributes of egg production that elicitvalues-based responses include the price and availability of eggs, environmental impacts, food safety or health concerns, and animal welfare. Different social groups have distinct interests regarding the sustainability of egg production that reflect these diverse values. Current scientifically based knowledge about how values and attitudes in these groups can …
Setting directions and goals for animal production systems requires the integration of information achieved through internal and external processes. The …
Continuing population and consumption growth will mean that the global demand for food will increase for at least another 40 …
As people become more aware of the environmental footprint of different foods, consumers may modify their diets to reduce the …
Enzymes are widely used in feed to improve utilization of nutrients and it is generally acknowledged that phytases, by improving …
The objectives of the study were to evaluate the effectiveness of a reduced-emission (RE) diet containing 6.9% of a CaSO4-zeolite …
The aim of this study was to closely examine the Salmonella enterica serovar Enteritidis environmental contamination on persistently positive layer …
This review highlights the possible pain experienced by layer and broiler poultry in modern husbandry conditions. Receptors which respond to noxous stimulation (nociceptors) have been identified and physiologically characterised in many different part of the body of the chicken including the beak, mouth, nose, joint capsule and scaly skin. Stimulation of these nociceptors produces cardiovascular …
The use of pasture-based systems for poultry production is growing due to consumer demand for specialty ‘natural’ and ‘welfare-friendly’ meat and eggs. This paper discusses the various meanings of the term ‘pastured poultry’ and defines the different pasture-based poultry production systems. Considerations of poultry welfare standards provided through the specific system are also discussed. Production …
Food systems—in particular, livestock production—are key drivers of environmental change. Here, we compare the contributions of the global livestock sector …
Food provides energy and nutrients, but its acquisition requires energy expenditure. In post-hunter-gatherer societies, extra-somatic energy has greatly expanded and …
The aim of this study was to apply a life cycle assessment (LCA) method, from cradle to gate, to quantify the environmental burdens per 1,000 kg of eggs produced in the 4 major hen-egg production systems in the United Kingdom: 1) cage, 2) barn, 3) free range, and 4) organic. The analysis was based on …