RICERCA ITALIANA     

EGG PRODUCTION CHAIN: FROM HEN WELFARE TO QUALITY AND SAFETY OF EGGS AND DERIVED FOOD PRODUCTS

Università degli Studi di Milano

Abstract

Consumers are becoming more and more aware of farmed animal welfare, considering it as a major factor affecting food quality and safety. Therefore organic and other alternative egg production methods are now spreading throughout Italy and Europe. In order to ensure that the consumer is able to make an informed choice between the various classes of egg on the basis of the farming method, the EC Commission made it compulsory the indication of the farming method on class A eggs. From January 2004, the following numeric codes are directly stamped on eggs: 0, organic production; 1, free range; 2, barn; 3, cage. Considering the higher selling price of eggs produced through alternative farming methods, consumers have the right to make an informed choice also on the basis of a real quality to price ratio. Actually, a thorough and organic study on hygienic, nutritional, functional and sensorial quality of eggs as affected by farming methods is lacking in the literature. The aim of the project is to fill this scientific gap, considering the whole hen egg production chain, starting from animal welfare to quality and safety of eggs and derived food products. Four Research Units (RU), with specific skills either in poultry production or in food quality and safety, will work together in order to achieve the research aim over a period of two years. UNIMIvet RU will compare production performances and physiological and behavioural features of laying hens either farmed in an organic >>>

Principal Investigator

Margherita ROSSI Università degli Studi di MILANO

Research Objectives

Poultry production has a relevant role in Italian animal production due to its economic impact and to its ability to adapt to market and consumer demands. In these last years food safety and "naturalness" are becoming more and more important consumer claims. This promoted the development of different production methods able to satisfy consumer requests about product quality but also to take into consideration animal welfare and environment in the whole production chain.
Aim of the project is to consider the entire egg production chain, from hen rearing to finished food products, of which egg is a characterizing ingredient. The scope is to evaluate the influence of farming methods and production technology both on hen welfare and on quality of eggs and of their derived products. The researchers joining the project are proficient either in poultry production or in food technology and food quality evaluation. Their skills complement each other to cover the whole production chain.
Research targets can be roughly summarized in the following points.
1. Morpho-physiological and behavioral features of hens reared by alternative methods (organic production and deep-litter barn method), with regards to poultry welfare.
2. Evaluation of production performances of hens reared by different farming methods (organic production, barn, and cage).
3. Evaluation of the effects of the farming method on the microbial population of poultry house (organic and >>>

First Results

Expected results will be in accordance with the proposed targets.
- As far as regards animal farming: They will be identified the factors involved in hen welfare and productivity, microbial habitat contamination, egg safety and quality which are affected by the different farming methods (organic, barn, cage).
- As far as regards marketed eggs: a picture will be taken of the safety and quality level of eggs bearing the indication of the farming methods, in accordance to recent EU regulations. This will supply the consumers with the scientific basis for an informed choice.
- As far as regard egg products and final foods, the following will be the expected results:
1. The identification of lipid fractions and other nutritive egg components (vitamins, and so on) which are affected by hen farming methods (organic, barn, cage).
2. The knowledge of the modifications occuring to such components as a consequence of the technological processes applied during the manufacture of both egg products and final foods, and their implications in products shelf life.
3. The identification of product and process markers to be used either as methods for the control of egg products, processes and egg derived foods, and as means for adding value to and protect premium quality food products.

Timescale

24 months

National and international background

Poultry production system is a very specialised and industrialised activity based on the use of birds of highly productive strains reared at high stocking density in poultry houses, suited to maximize egg production and equipped with modern facilities, where temperatures and humidity are automatically controlled.
Last years have been characterized by a progressive development of new farming systems aiming to produce higher quality eggs and to warrant a better hen welfare. Likewise the consumer requests are moving in the direction of new products obtained through extensive rearing systems or through "more natural" methods in bird keeping. In response to this demand the EU issued the Regulations 1804/99 concerning the organic animal production. Moreover in the 1999 EU also approved the Directive 74/99 regarding the laying hen welfare. According to this Directive the use of cages will be banned from 2012 and new rearing systems for hens, such as furnished cages (perch + nest + sand bath) or systems alternative to cages will be adopted. The indication of hens farming method is reported on package and stamped on eggs as specified by the recent labelling regulation in force from January 2004. This compulsory labelling is in line with the wishes expressed by consumers and consumer organisations and complete traceability of egg production.
These new production systems aim to reach several purposes such as a higher welfare for birds, good environment preservation by >>>