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Research on the effects of applying EU welfare standards on chicken meat production
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Publisher: Editura Universitară
Author: Cornelia Daniela Curea
Edition: I
Pages: 238
Publisher year: 2025
ISBN: 978-606-28-1991-0
DOI: 10.5682/9786062819910
Product Code:
9786062819910
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Introduction/15
Abstract/17
First part: GENERAL CONSIDERATIONS/29
Chapter 1. Production and consumption of poultry meat/31
1.1. Trends in poultry meat consumption and production/31
1.2. Poultry production at European and national levels/33
1.3. Poultry meat consumption at European and national levels/38
Chapter 2. Characteristics and properties of poultry meat/42
2.1. Factors influencing meat production in poultry/42
2.2. Sensory properties of poultry meat/46
2.3. Chemical composition of poultry meat/48
2.4. Physical and technological properties of poultry meat/50
Chapter 3. Broiler chicken rearing systems and technologies/52
3.1. General considerations for raising broiler chickens/52
3.2. Classical chicken broiler rearing systems/55
3.3. Alternative chicken broiler rearing systems/58
Chapter 4. Welfare in poultry production/65
4.1. The concept of animal welfare/65
4.2. European legislative framework for the protection of broiler chickens/68
4.3. National legislative framework for broiler chicken protection/75
4.4. Effects of stocking density on broiler welfare/79
Second part: OWN RESEARCH/87
Chapter 5. The institutional and organizational framework of research/89
5.1. The purpose of research/89
5.2. General organizational plan and research objectives/90
5.3. Institutional framework of research/92
5.4. Materials and working methods/95
5.4.1. The biological material studied/95
5.4.2. Working methods used/97
5.4.2.1. Methods for evaluating productive performance/97
5.4.2.2. Quantitative meat production evaluation methods/97
5.4.2.3. Meat quality assessment methods/97
5.4.2.4. Methods for assessing economic efficiency/102
5.4.2.5. Statistical analysis/103
Chapter 6. Growth technology applied to the work unit/104
6.1. Hall preparation and population/104
6.2. The microclimate ensured the growth of halls/106
6.2.1. Ambient temperature/106
6.2.2. Relative humidity of air/107
6.2.3. Concentration of noxes/109
6.3. Quality of combined feed administered/111
Chapter 7. Experience no. 1: The technical and economic results of growing broiler chickens in the winter season, with the application of welfare standards/114
7.1. Growth performance of studied chickens/114
7.1.1. Dynamics of body weight/114
7.1.2. Dynamics of weight gain/116
7.1.3. Exits from the workforce and their causes/118
7.1.4. Consumption of combined fodder/120
7.2. Meat production achieved/122
7.2.1. Yield at slaughter/122
7.2.2. Proportion of anatomical portions of the carcass structure/124
7.2.3. Weight of internal organs/126
7.3. Quality of meat obtained/127
7.3.1. The pH value of the meat/127
7.3.2. Sensory properties of meat/128
7.3.3. Chemical composition of meat/130
7.3.4. Calorific value of meat/132
7.4. Economic efficiency of growing studied chickens/133
7.4.1. European Efficiency Index/133
7.4.2. European Broiler Index/134
7.4.3. Calculation of economic efficiency/135
7.5. Partial conclusions/137
Chapter 8. Experience no. 2: The technical and economic results of growing broiler chickens in the spring season, with the application of welfare standards/140
8.1. The growth performance of the studied chickens/140
8.1.1. Dynamics of body weight/140
8.1.2. Dynamics of weight gain/142
8.1.3. Exits from the workforce and their causes/143
8.1.4. Consumption of combined fodder/145
8.2. Meat production achieved/147
8.2.1. Yield at slaughter/147
8.2.2. The proportion of anatomical portions in the carcass structure/148
8.2.3. Weight of internal organs/150
8.3. The quality of the meat obtained/151
8.3.1. The pH value of the meat/151
8.3.2. Sensory properties of meat/152
8.3.3. Chemical composition of meat/154
8.3.4. Calorific value of meat/156
8.4. The economic efficiency of growing the studied chickens/157
8.4.1. European Efficiency Index/157
8.4.2. European Broiler Index/158
8.4.3. Calculation of economic efficiency/158
8.5. Partial conclusions/160
Chapter 9. Experience no. 3: The technical and economic results of growing broiler chickens in the summer season, with the application of welfare standards/163
9.1. The growth performance of the studied chickens/163
9.1.1. Dynamics of body weight/163
9.1.2. The dynamics of weight gain/165
9.1.3. Exits from the workforce and their causes/166
9.1.4. Consumption of combined fodder/168
9.2. Meat production achieved/170
9.2.1. Yield at slaughter/170
9.2.2. The proportion of anatomical portions in the carcass structure/172
9.2.3. Weight of internal organs/173
9.3. The quality of the meat obtained/174
9.3.1. The pH value of the meat/174
9.3.2. Sensory properties of meat/176
9.3.3. Chemical composition of meat/177
9.3.4. Calorific value of meat/180
9.4. The economic efficiency of growing the studied chickens/180
9.4.1. European Efficiency Index/180
9.4.2. European Broiler Index/181
9.4.3. Calculation of economic efficiency/182
9.5. Partial conclusions/184
Chapter 10. Experience no. 4: Technical and economic results of growing broiler chickens in the autumn season, with the application of welfare standards/187
10.1. The growth performance of the studied chickens/187
10.1.1. Dynamics of body weight/187
10.1.2. The dynamics of weight gain/189
10.1.3. Exits from the workforce and their causes/190
10.1.4. Consumption of combined fodder/192
10.2. Meat production achieved/194
10.2.1. Yield at slaughter/194
10.2.2. The proportion of anatomical portions in the carcass structure/196
10.2.3. Weight of internal organs/197
10.3. The quality of the meat obtained/198
10.3.1. The pH value of the meat/198
10.3.2. Sensory properties of meat/200
10.3.3. Chemical composition/201
10.3.4. Calorific value of meat/203
10.4. The economic efficiency of growing the studied chickens/204
10.4.1. European Efficiency Index/204
10.4.2. European Broiler Index/205
10.4.3. Calculation of economic efficiency/205
10.5. Partial conclusions/207
Chapter 11. General conclusions and recommendations/214
Bibliography/219
List of tables/233
List of figures /237
Abstract/17
First part: GENERAL CONSIDERATIONS/29
Chapter 1. Production and consumption of poultry meat/31
1.1. Trends in poultry meat consumption and production/31
1.2. Poultry production at European and national levels/33
1.3. Poultry meat consumption at European and national levels/38
Chapter 2. Characteristics and properties of poultry meat/42
2.1. Factors influencing meat production in poultry/42
2.2. Sensory properties of poultry meat/46
2.3. Chemical composition of poultry meat/48
2.4. Physical and technological properties of poultry meat/50
Chapter 3. Broiler chicken rearing systems and technologies/52
3.1. General considerations for raising broiler chickens/52
3.2. Classical chicken broiler rearing systems/55
3.3. Alternative chicken broiler rearing systems/58
Chapter 4. Welfare in poultry production/65
4.1. The concept of animal welfare/65
4.2. European legislative framework for the protection of broiler chickens/68
4.3. National legislative framework for broiler chicken protection/75
4.4. Effects of stocking density on broiler welfare/79
Second part: OWN RESEARCH/87
Chapter 5. The institutional and organizational framework of research/89
5.1. The purpose of research/89
5.2. General organizational plan and research objectives/90
5.3. Institutional framework of research/92
5.4. Materials and working methods/95
5.4.1. The biological material studied/95
5.4.2. Working methods used/97
5.4.2.1. Methods for evaluating productive performance/97
5.4.2.2. Quantitative meat production evaluation methods/97
5.4.2.3. Meat quality assessment methods/97
5.4.2.4. Methods for assessing economic efficiency/102
5.4.2.5. Statistical analysis/103
Chapter 6. Growth technology applied to the work unit/104
6.1. Hall preparation and population/104
6.2. The microclimate ensured the growth of halls/106
6.2.1. Ambient temperature/106
6.2.2. Relative humidity of air/107
6.2.3. Concentration of noxes/109
6.3. Quality of combined feed administered/111
Chapter 7. Experience no. 1: The technical and economic results of growing broiler chickens in the winter season, with the application of welfare standards/114
7.1. Growth performance of studied chickens/114
7.1.1. Dynamics of body weight/114
7.1.2. Dynamics of weight gain/116
7.1.3. Exits from the workforce and their causes/118
7.1.4. Consumption of combined fodder/120
7.2. Meat production achieved/122
7.2.1. Yield at slaughter/122
7.2.2. Proportion of anatomical portions of the carcass structure/124
7.2.3. Weight of internal organs/126
7.3. Quality of meat obtained/127
7.3.1. The pH value of the meat/127
7.3.2. Sensory properties of meat/128
7.3.3. Chemical composition of meat/130
7.3.4. Calorific value of meat/132
7.4. Economic efficiency of growing studied chickens/133
7.4.1. European Efficiency Index/133
7.4.2. European Broiler Index/134
7.4.3. Calculation of economic efficiency/135
7.5. Partial conclusions/137
Chapter 8. Experience no. 2: The technical and economic results of growing broiler chickens in the spring season, with the application of welfare standards/140
8.1. The growth performance of the studied chickens/140
8.1.1. Dynamics of body weight/140
8.1.2. Dynamics of weight gain/142
8.1.3. Exits from the workforce and their causes/143
8.1.4. Consumption of combined fodder/145
8.2. Meat production achieved/147
8.2.1. Yield at slaughter/147
8.2.2. The proportion of anatomical portions in the carcass structure/148
8.2.3. Weight of internal organs/150
8.3. The quality of the meat obtained/151
8.3.1. The pH value of the meat/151
8.3.2. Sensory properties of meat/152
8.3.3. Chemical composition of meat/154
8.3.4. Calorific value of meat/156
8.4. The economic efficiency of growing the studied chickens/157
8.4.1. European Efficiency Index/157
8.4.2. European Broiler Index/158
8.4.3. Calculation of economic efficiency/158
8.5. Partial conclusions/160
Chapter 9. Experience no. 3: The technical and economic results of growing broiler chickens in the summer season, with the application of welfare standards/163
9.1. The growth performance of the studied chickens/163
9.1.1. Dynamics of body weight/163
9.1.2. The dynamics of weight gain/165
9.1.3. Exits from the workforce and their causes/166
9.1.4. Consumption of combined fodder/168
9.2. Meat production achieved/170
9.2.1. Yield at slaughter/170
9.2.2. The proportion of anatomical portions in the carcass structure/172
9.2.3. Weight of internal organs/173
9.3. The quality of the meat obtained/174
9.3.1. The pH value of the meat/174
9.3.2. Sensory properties of meat/176
9.3.3. Chemical composition of meat/177
9.3.4. Calorific value of meat/180
9.4. The economic efficiency of growing the studied chickens/180
9.4.1. European Efficiency Index/180
9.4.2. European Broiler Index/181
9.4.3. Calculation of economic efficiency/182
9.5. Partial conclusions/184
Chapter 10. Experience no. 4: Technical and economic results of growing broiler chickens in the autumn season, with the application of welfare standards/187
10.1. The growth performance of the studied chickens/187
10.1.1. Dynamics of body weight/187
10.1.2. The dynamics of weight gain/189
10.1.3. Exits from the workforce and their causes/190
10.1.4. Consumption of combined fodder/192
10.2. Meat production achieved/194
10.2.1. Yield at slaughter/194
10.2.2. The proportion of anatomical portions in the carcass structure/196
10.2.3. Weight of internal organs/197
10.3. The quality of the meat obtained/198
10.3.1. The pH value of the meat/198
10.3.2. Sensory properties of meat/200
10.3.3. Chemical composition/201
10.3.4. Calorific value of meat/203
10.4. The economic efficiency of growing the studied chickens/204
10.4.1. European Efficiency Index/204
10.4.2. European Broiler Index/205
10.4.3. Calculation of economic efficiency/205
10.5. Partial conclusions/207
Chapter 11. General conclusions and recommendations/214
Bibliography/219
List of tables/233
List of figures /237
Considering consumers' preference for meat and meat products, measures have been identified and legislated at the level of the European Union to guarantee food safety in the population, while simultaneously respecting the fundamental freedoms of animals.
In Europe, welfare measures target pigs and poultry, and involve strict compliance with standards regarding stocking density and ensuring an optimal microclimate.
The regulations adopted at the EU level of the European Union were also reflected at the national level, influencing many areas of society, including animal husbandry.
This doctoral thesis aims to explain, on a scientific basis, the consequences of the application of specific standards for the observance of animal welfare conditions, thus being a potential benchmark for future research in this field and beyond.
Considering the purpose stated above, doctoral research has the mission of making available a whole series of technical‑economic elements derived from the application of European animal welfare standards to farmers in the poultry sector, based on which a correct opinion can be drawn regarding the opportunity to access the annual program financed by the European Agricultural Fund for Rural Development.
In this sense, a detailed analysis of the existing information in the specialized literature was carried out regarding the subject addressed to be used as a benchmark in the organization of the investigations proposed to be carried out, but also as a comparison term for the results of our research.
From this point of view, an X‑ray of the trends in poultry meat consumption in Europe was carried out, supplemented by data on poultry meat production and consumption, both at the European and national level.
Information was also inserted regarding the factors that influence the production of poultry meat, as well as the elements that define the importance of poultry meat, namely, the sensory properties, chemical composition, and physical and technological properties specific to this type of meat.
A separate chapter was intended to present the most relevant aspects regarding obtaining chicken meat, detailing the elements aimed at current broiler chicken rearing systems and technologies, and mentioning specific technical parameters and trends at the European level in terms of commercial holdings.
The last part of the bibliographic study brings to the fore the essential aspects of the welfare standards applicable to broilers and begins with the presentation of the meaning of the concept of "animal welfare" by referring to the existing definitions in the specialized literature, as well as the chronological evolution of this frequently used notion within contemporary society.
Starting from these general guidelines and based on the principle of supremacy of European Union law, the European normative framework in animal welfare is presented, as well as the main normative act governing the welfare requirements applicable to broilers, namely Directive 2007/43/EC.
In the same context, the normative framework applicable in Romania for broilers is detailed; more precisely, the Order of the National Veterinary Sanitary and Food Safety Authority no. 30/2010.
Finally, the results of some studies on the influence of growth density on the quantitative and qualitative production of meat, well‑being, and economic efficiency for this type of activity are presented.
In Europe, welfare measures target pigs and poultry, and involve strict compliance with standards regarding stocking density and ensuring an optimal microclimate.
The regulations adopted at the EU level of the European Union were also reflected at the national level, influencing many areas of society, including animal husbandry.
This doctoral thesis aims to explain, on a scientific basis, the consequences of the application of specific standards for the observance of animal welfare conditions, thus being a potential benchmark for future research in this field and beyond.
Considering the purpose stated above, doctoral research has the mission of making available a whole series of technical‑economic elements derived from the application of European animal welfare standards to farmers in the poultry sector, based on which a correct opinion can be drawn regarding the opportunity to access the annual program financed by the European Agricultural Fund for Rural Development.
In this sense, a detailed analysis of the existing information in the specialized literature was carried out regarding the subject addressed to be used as a benchmark in the organization of the investigations proposed to be carried out, but also as a comparison term for the results of our research.
From this point of view, an X‑ray of the trends in poultry meat consumption in Europe was carried out, supplemented by data on poultry meat production and consumption, both at the European and national level.
Information was also inserted regarding the factors that influence the production of poultry meat, as well as the elements that define the importance of poultry meat, namely, the sensory properties, chemical composition, and physical and technological properties specific to this type of meat.
A separate chapter was intended to present the most relevant aspects regarding obtaining chicken meat, detailing the elements aimed at current broiler chicken rearing systems and technologies, and mentioning specific technical parameters and trends at the European level in terms of commercial holdings.
The last part of the bibliographic study brings to the fore the essential aspects of the welfare standards applicable to broilers and begins with the presentation of the meaning of the concept of "animal welfare" by referring to the existing definitions in the specialized literature, as well as the chronological evolution of this frequently used notion within contemporary society.
Starting from these general guidelines and based on the principle of supremacy of European Union law, the European normative framework in animal welfare is presented, as well as the main normative act governing the welfare requirements applicable to broilers, namely Directive 2007/43/EC.
In the same context, the normative framework applicable in Romania for broilers is detailed; more precisely, the Order of the National Veterinary Sanitary and Food Safety Authority no. 30/2010.
Finally, the results of some studies on the influence of growth density on the quantitative and qualitative production of meat, well‑being, and economic efficiency for this type of activity are presented.
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