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Organic and free-range egg production

Hammershøj, M. (2011) Organic and free-range egg production. In: Nys, Y.; Bain, M. and Van Immerseel, F. (Eds.) Improving the safety and quality of eggs and egg products. Volume 1: Egg chemistry, production and consumption. 1 edition. Woodhead Publishing Limited, Cambridge, UK, chapter 20, pp. 463-486.

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Summary

This chapter includes information on the development of the free range and the organic egg production and their market shares in different countries. Consumer behaviour is investigated particularly in relation to the price and availability of non-cage eggs. Regulations on the production of free range and organic eggs and their present and future impact are examined. Nutrient supply, animal welfare, productivity, safety and environmental impact of the types of egg production are covered with a focus on the effects of using different forage materials. Egg quality parameters of egg shell, sensory properties, yolk colour and carotenoid content, egg protein, and egg products are also discussed.


EPrint Type:Book chapter
Keywords:organic, free range, egg production, forage material, egg quality
Subjects: Food systems > Food security, food quality and human health
Animal husbandry > Production systems > Poultry
Research affiliation: Denmark > DARCOF III (2005-2010) > QEMP - Integrity and quality of organic meat and egg
ISBN:978-1-84569-754-9
Deposited By: Hammershoj, Senior Scientist Marianne
ID Code:19826
Deposited On:01 Dec 2011 15:14
Last Modified:01 Dec 2011 15:14
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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