Are the Egg and Broiler Meat Quality Affected by Recent Management and Nutrition Practices?
2016
Ozturk, Ergin
The quality of egg and poultry meat is affected by rearing methods, feedstuffs and especially by feed additives. In recent years, colour, aroma, flavour, unsaturated fatty acid contents, vitamins, minerals, cholesterol and other biologically active compounds of poultry products have gained importance. Consumers query the reasons of rapid growth rate of broilers and the qualities of poultry products in non-scientific manner due to the speculations related to recent nutrition and management practices which are common in poultry production. In this review, it was aimed to summarize the factors affecting composition of egg and poultry meat and also to explain the effects of feedstuffs and especially feed additives on egg and poultry meat scientifically. In conclusion, it can be suggested that breeding systems where considering animal welfare and feed additives have positive impact on the quality of poultry products, however, environmental pollution affects these traits negatively.
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)