Investigation of Organic Chicken Breeding and Meat Quality

In recent years, with the increase in income in our country, it is seen that most of the consumers have awareness of healthy eating and their interesting in organic food. The emergence of various diseases such as cancer and obesity plays a major role in this preferred. In addition, with the prolongation of life expectancy, the desire to increase the quality of life is of great importance. Due to the harm caused by the foods obtained by conventional methods to human health and the environment, consumers demand for healthy and quality food has led to the emergence of a market segment consisting of organic products. The availability of many conventional foods in the market with unsafe additives, preservatives, sweeteners and colorants can be seen as another factor in the increasing importance given to natural, safe and healthy foods. In this review study, it is aimed to correct some existing misperceptions by giving detailed information about organic chicken breeding and meat quality.

Keywords:

organic chicken, conventional chicken chicken meat quality, fatty acid compositon,

PDF

___

Ak, İ. (2002). Ekolojik Tarım ve Hayvancılık. Gıda ve Yem Bilimi Teknolojisi, 2, 31-39.
Anonymous, (2010). Organik Tarımın Esasları ve Uygulamasına İlişkin Yönetmelik. 18.10.2010 tarih ve 27676 sayılı Resmi Gazete.
Aykutoğlu, A. G. G., & Çakir, Ö. Ü. Y. (2021). Türkiye’de Organik Tarimsal Ve Hayvansal Ürünlerin Üretiminde Güncel Durum. ISPEC 8th International Conference on Agriculture, Animal Sciences and Rural Development 24-25 December 2021, Bingöl, Turkey.
Castellini, C., Mugnai, C., & Dal Bosco, A. (2002). Meat quality of three chicken genotypes reared according to the organic system. Italian Journal of Food Science, 14, 401-412.
Castellini, C. (2005). Organic poultry production system and meat characteristics. XVIIth European Symposium on the Quality of Poultry Meat, 23-26 May, Netherlands.
Castromán, G., Del Puerto, M., Ramos, A., Cabrera, M. C., & Saadoun, A. (2013). Organic and conventional chicken meat produced in Uruguay: Colour, pH, fatty acids composition and oxidative status. American Journal of Food and Nutrition, 1(2), 12-21. https://doi.org/10.12691/ajfn-1-2-2
Ceylan, N. (2014). Organik Tavuk Eti Üretimi, Modern Üretimden Farklılıkları, Besin Değeri ve Kanatlı Besleme Açısından Yasal Düzenlemeler, http://www.sagliklitavuk.org/, Erişim Tarihi: 11.09.2021.
Capan, B., & Bagdatli, A. (2021). Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat. Food Science and Human Wellness, 10(2), 183-190. https://doi.org/10.1016/ j.fshw.2021.02.007
Çiçek, H., & Tandoğan, M. (2009), Organik Süt Sığırcılığında Üretim Maliyetleri ve Karlılık Açısından Bir Değerlendirme. Kafkas Üniversitesi Veterinerlik Fakültesi Dergisi, 15 (1), 145–151. https://doi.org/10.9775/kvfd.2008.22-D
Çukur, F. & Saner, G. (2005). Konvansiyonel ve Ekolojik Hayvancılık Sistemlerinin Sürdürülebilirliği ve Türkiye Üzerine Bir Değerlendirme. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 2(1), 39-44.
Eryılmaz, A.G., Demiryürek, K., & Emir, M. (2015). Avrupa Birliği ve Türkiye’de Organik Tarım ve Gıda Ürünlerine Karşı Tüketici Davranışları. Anadolu Tarım Bilimleri Dergisi, 30, 199-206., https://doi.org/10.7161/anajas.2015.30.2.199-206
Fanatico, A.C., Cavitt, L.C., Pillai, P. B., Emmert, J. L. & Owens, C.M. (2007). Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access. Poultry Science, 86, 2441–2449., https://doi.org/10.3382/ps.2007-00092
Grashorn, M.A. & Serini, C. (2006). Quality of chicken meat from conventional and organic production. In Proceedings of the XII. European Poultry Conference.
Hanoğlu, H. (2013). Organik Tarım Mevzuatına Göre Türkiye’de Büyükbaş ve Küçükbaş Hayvan Yetiştiriciliği. Tarım Ekonomisi Dergisi, 19(1), 27- 34.
Husak, R.L. (2007). A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value [Master dissertation, Iowa State University] https://www.iastatedigitalpress.com/air/article/id/6085/
Meluzzi, A., Sirri, F., Castelini, C., Roncarati, A., Melloti, P., & Franchini, A. (2009). Influence of genotype and feeding on chemical composition of organic chicken meat. Italian Journal of Animal Science, 8, 766-768., https://doi.org/10.4081/ijas.2009.s2.766
Ministry of Agriculture and Forestry (2021). https://www.tarimorman. gov.tr/Konular/Bitkisel-Uretim/OrganikTarim/Istatistikler (accessed 13 March 2021).
Napolitano, F., Castellini, C., Naspetti, S., Piasentier, E., Girolami, A. & Braghieri, A. (2013). Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties. Poultry Science, 92 (3), 820-826.,https://doi.org/10.3382/ps.2012-02633
Öztürk, A.K., & Türkoğlu, M. (2012). Türkiye’de Organik Tavukçuluk. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, 52(1), 41-50.
Saleh, E. A., Ellakany, H. F., El-Far, A. H., Kadry, S., Elbestawy, A. R., & Elbohy, A. S. (2015). Meat Quality and Biochemical Parameters Related to Human Health under Organic Broiler Production. Global Veterinaria, 14(3), 409-417. 10.5829/idosi.gv.2015.14.03.93115
Sirri, F., Castellini, C., Roncarati, A., Franchini, A., & Meluzzi, A. (2010). Effect of feeding and genotype on the lipid profile of organic chicken meat. European Journal of Lipid Science Technology, 112, 994-1002., https://doi.org/10.1002/ejlt.200900204
Średnicka-Tober, D., Barański, M., Seal, C., Sanderson, R., Benbrook, C., Steinshamn, H., Gromadzka-Ostrowska, J., Rembiałkowska, E., Skwarło-Sońta, K., Eyre, M., Cozzi, G., Larsen, M. K., Jordon, T., Niggli, U., Sakowski, T., Calder, P. C., Burdge, G.C., Sotiraki, S., Stefanakis, A., Yolcu, H., Stergiadis, S., Chatzidimitriou, E., Butler, G., Stewart, G. & Leifert, C. (2016). Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. British Journal of Nutrition, 115(6), 994-1011., https://doi.org/10.1017/S0007114515005073
Türker, İ., Alkan, S. & Akçay, S. (2017). Yerli ve yabancı ticari kahverengi yumurtacı tavukların serbest (free-range) yetiştirme sisteminde verim özelliklerinin karşılaştırılması. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 5(7), 814-821., https://doi.org/10.24925/turjaf.v5i7.814-821.1216
Yenilmez, F., & Uruk, E. (2014). Organic Poultry in Turkey Poultry Industry. Turkish Journal of Agricultural and Natural Sciences, 1, 1043-1048.
Yunus, S. (2003). Organik Tarıma Genel Bir Bakış ve Organik Su Ürünleri Yetiştiriciliği. Araştırma Bülteni, 3(2), 14-16.