Feeding Experiments. A Criterion For Quality Estimation of Biologically and Conventionally Produced Foods

PLOCHBERGER, KARIN

doi:10.1016/b978-0-444-88610-1.50038-3

Cited by 5 publications

(5 citation statements)

References 3 publications

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“…It is known, however, that feeding behaviour is influenced by smell, taste, feed texture, metabolic comfort and negative experiences such as poisons and feed shortage. In general, published studies have found a similar preference among test animals (rats, rabbits or chickens) for organically grown products 19, 20, 32, 34. These results clearly indicate that animals can discriminate between organic and conventional food and usually prefer the organic feedstuff.…”

Section: Resultsmentioning

confidence: 78%

“…The food preference tests were carried out with 20 adult male laboratory rats (Long Evans strain) kept separately in Macrolon cages (size III) under air conditioning at 22 °C and 55% relative humidity. The basic diet for all test animals (conventional feed mixture T 779 from Tagger Co., Graz, Austria) was supplied in the cages in order to prevent any deficiency symptoms 19, 20…”

Section: Methodsmentioning

confidence: 99%

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Wheat quality in organic and conventional farming: results of a 21 year field experiment

et al. 2007

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Consumers have become more aware of healthy and safe food produced with low environmental impact. Organic agriculture is of particular interest in this respect, as manifested by 5.768 million hectares managed pursuant to Council Regulation (EEC) 2092/91 in Europe. However, there can be a considerable risk that the avoidance of chemical inputs in organic farming will result in poor food quality. Here the results of a study on the quality of wheat (Triticum aestivum L.) grown in a 21 year agrosystem comparison between organic and conventional farming in central Europe are reported. Wheat was grown in a ley (grass/clover) rotation. The 71% lower addition of plant-available nitrogen and the reduced input of other means of production to the organic field plots led to 14% lower wheat yields. However, nutritional value (protein content, amino acid composition and mineral and trace element contents) and baking quality were not affected by the farming systems. Despite exclusion of fungicides from the organic production systems, the quantities of mycotoxins detected in wheat grains were low in all systems and did not differ. In food preference tests, as an integrative method, rats significantly preferred organically over conventionally produced wheat. The findings indicate that high wheat quality in organic farming is achievable by lower inputs, thereby safeguarding natural resources.

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Section: Resultsmentioning

confidence: 78%

Section: Methodsmentioning

confidence: 99%

Wheat quality in organic and conventional farming: results of a 21 year field experiment

et al. 2007

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“…Hughes et al (1985) reported that the differences in egg weight could be due to differences in environmental temperature between the free-range and caged systems. Plochberger (1989) found differences in egg weight between organic and conventional birds of the same genotype, with organic eggs weighing more (55.1g vs. 51.9g). Krawczyk (2009) compared three production systems: organic, backyard (small flocks of 30-100 birds fed mainly cereals and ground grains) and conventional, using a Greenleg partridge indigenous Polish breed.…”

Section: Egg Weightmentioning

confidence: 88%

Laying hen rearing systems: a review of major production results and egg quality traits

Rakonjac

Bogosavljević-Bošković

Pavlovski

et al. 2014

World's Poultry Science Journal

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Laying hen rearing systems have been the focus of scientific research for many years. Over the last few decades, new laying hen rearing systems have been rapidly introduced in an effort to harmonise poultry health and welfare with consumer, producer, industry and environmental demands. Given the above situation, the subject matter of this paper was a comparative review of the results obtained by different authors on the effect of rearing system on productive traits (egg production and mortality) and egg quality characteristics (egg weight, proportions of main egg parts, Haugh units, yolk colour and carotenoids) in laying hens. Although productive performance in alternative systems is often lower compared to conventional, intensive layers, eggs from alternative systems have been proven in numerous studies to have better nutritional properties. Moreover, research results indicate differences within rearing systems. In view of this, this overview of the literature on the use of different rearing systems in table egg production can serve as a tool in determining the future direction of research as well as an indicator of its practical application.

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“…Later on, food preference tests were concerned with comparing products from organic and conventional production systems. Rabbits and chicken were both capable of distinguishing between differently grown feed and significantly preferred organic common beets, potatoes and cereals over the conventional variants 40, 50. Since the 1990s, a number of food preference tests have been carried out with laboratory rats displaying a manifold and flexible feeding behaviour.…”

Section: Variables and Parameters Investigated In Health Research On mentioning

confidence: 99%

Feeding trials in organic food quality and health research

Velimirov¹,

Huber

Lauridsen

et al. 2009

J Sci Food Agric

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Feeding experiments comparing organically and conventionally produced food are performed to assess the overall impact on the animals' health as a model for the effects experienced by the human consumers. These experiments are based on systems research and characterized by their focus on production methods, whole food testing and procedures in accordance with the terms of organic farming. A short review of such experiments shows that the majority of these tests revealed effects of the organically produced feed on health parameters such as reproductive performance and immune responses. Systems research is not just about simple cause-effect chains, but rather about the pluralism of interactions in biological networks; therefore, the interpretation of the outcome of whole food experiments is difficult. Furthermore, the test diets of organic and conventional origin can be constituted in different ways, compensating for or maintaining existing differences in nutrient and energy contents. The science-based results suggest positive influences from organic feeds, but there is still a need for confirmation in animals and, finally, in humans. For this purpose animal feeding trials with feed from different production systems should be conducted, with the aims to define health indicators and to establish biomarkers as a basis for future dietary intervention studies in humans.

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Feeding Experiments. A Criterion For Quality Estimation of Biologically and Conventionally Produced Foods

Cited by 5 publications

References 3 publications

Wheat quality in organic and conventional farming: results of a 21 year field experiment

Wheat quality in organic and conventional farming: results of a 21 year field experiment

Laying hen rearing systems: a review of major production results and egg quality traits

Feeding trials in organic food quality and health research

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