- to establish new methods of production of organic eggs, chicken meat and pork which support the health of animals andwhich can form the basis for new high quality products differing from conventional products.
Preliminary results
The results are expected to give the basis for proposing new production strategies for organic pig and poultry, which at the same time comply with the organic ideals of integrated production and the consumers’ expectations and demands to organic products:
A dual-purpose breed (egg- and meat production) was inferior regarding egg production but some parameters (e.g. yolk colour) indicated higher egg quality compared to a conventional specialised genotype.
Feeding various types of roughages to layers had a positive effect on yolk colour (more yellow/red) and taste.
Significant effects of breed, feed and age at slaughter have been found on the sensory profile of broiler meat.
Feeding lupine and chicory reduced boar taint in entire male pigs and improved the sensory profile of pork from male and female pigs significantly.
A traditional pig breed was superior regarding meat colour (more red/dark meat) and sensory profile (a special nutty taste, more tender meat) compared to a modern genotype.
Anne Grete Kongsted, Department of Agroecology and Environment, Faculty of Agricultural Sciences, University of Aarhus, Blichers allé 20, P.O. Box 50,
DK-8830 Tjele, Denmark
Phone: +45 8999 1252
