XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat
Index of the Photoalbum for Wednesday 17th September.
09:00-10:30 | PLENARY SESSION III Sustainability of poultry production systems (Oggioni Hall) Chairs: Y. Nys, B. Pym |
|
Current situation of EU egg market following the ban of conventional cages. C. Riffard (CNPO, FRA) |
||
Contamination of poultry products by environmental pollutants. C. Jondreville (INRA, FRA) |
||
10:30-11:00 | Coffee break | |
EGG SESSION VII (Alabastro Hall) Nutritional and technological properties of eggs Chair: F. Sirri |
MEAT SESSION VII (Oggioni Hall) Muscle biology Chair: M. Duclos |
|
11:00-11:30 | Eggs as a source of nutraceuticals and biomedical substances in the prevention of civilization diseases. T. Trziszka (Wroclaw University, Poland) |
Emerging poultry meat quality defect: White striping. C. Owens (University Arkansas, USA) |
11:30-11:45 | Egg to promote child health. S.S. Yalçin (Hacettepe University, Turkey) |
Susceptibility of broiler chickens to Deep Pectoral Myopathy with encouraged wing flapping and associated changes in plasma creatine kinase. S. F. Bilgili (University Auburn, USA) |
11:45-12:00 | Are autotrophic microalgae a potential alternative omega-3 source compared to commercially available sources to enrich eggs with n-3 LC-PUFA? C. Lemahieu (KU Leuven Kulak, Belgium) |
Dylemma of deep pectoral myopathy (DPM) in broiler chickens. J. Kijowski (Poznan University of Life Sciences, Poland) |
12:00-12:15 | Transfer of α-tocopherol stereoisomers in layers from feed to egg yolk. M. Peisker (ADM Specialty Ingredients, The Netherlands) |
The effect of white striping on the chemical composition of chicken breast meat. S. Mudalal (University Bologna, Italy) |
12:15-12:30 | Egg as a strategic food-vehicle for multiple fortification. N. Shapira (Institute for Nutrition Research, Israel) |
Effect of dietary 25-hydroxycholecalciferol on muscle tissue and primary cell culture properties in broiler chicken. C. Berri (INRA, France) |
12:30-14:00 | Lunch | |
EGG SESSION VII (Alabastro Hall) Nutritional and technological properties of eggs (cont.) Chair: F. Sirri |
MEAT SESSION VIII (Oggioni hall) Poultry meat products and novel foods Chair: M. Petracci |
|
14:00-14:15 | High phytase levels increase mineral deposition in egg yolks. M.F. Soto-Salanova (AB Vista) |
New processing approaches to continuously manufacture meat products. J. Weiss (University Hohenheim, Germany) |
14:15-14:30 | Effect of Camellia sinensis and Morus alba leaf extracts on production of layer, egg quality and cholesterol in egg yolk. P. Panja (Thailand) |
|
EGG SESSION VIII (Alabastro Hall) |
||
14:30-14:45 | Supercritical fluid extraction of fatty acids and phospholipids from whole quail eggs. Bobak Ł. (Wroclaw University, Poland) |
Utilization of egg white powder and olive oil in turkey meat emulsion systems. B. Ozturk (Ege University, Turkey) |
14:45-15:00 | Egg white pretreatment by high-pressure homogenization to improve the processability. J. Brand (Technische Universität München, Germany) |
Evaluation of the effect of active packaging on poultry meat fillet shelf-life. A. Pezzuto (Istituto Zooprofilattico Sperimentale delle Venezie, Italy) |
15:00-15:15 | A industrial viable continuous centrifugal separation process of liquid egg yolk. T. Strixner (ZIEL Food and Nutrition Research Center, Germany) |
Insights into the background of instrumental chicken breast meat colour as revealed by PLSR. P.C. Muth (University of Hohenheim, Germany) |
15:15-15:30 | Innovative packaging system for shell egg storage: effects on egg quality traits and microbial loads. P. Rocculi (Univ. Bologna, Italy) |
Nutrient composition of broiler breast meat in relation to age and gender of the broiler. S. Janisch (University of Göttingen, Germany) |
15:30-16:00 | Closing ceremony |