Egg session IV - Eggs & Meat 2013

Categoria: EggsMeat- BG2013-2

XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat

Tuesday, September 17th 2013

Photo album of the Eggs quality symposium Session IV



EGG SESSION I (Alabastro Hall) - Shell quality and egg defence


Antibacterial activity of egg white: influence of physico-chemical conditions. N. Guyot (INRA, France)


Effect of body weight uniformity on egg shell quality of free range laying hens. E.K. Suawa (University New England Armidale, Australia)


Quantification and characterization of proteins secreted by uterus during initiation, growth and arrest of eggshell biomineralisation. J. Gautron (INRA, France)


Differential expression of eight genes associated with eggshell brownness in chickens. G. Li (China Agricultural University, China)


Mycoplasma synoviae in broiler breeder and layer breeder flocks in Belgium: a longitudinal study in the context of vaccination with a live vaccine. M. De Gussem (Vetworks, Belgium)


Feeding, production systems and egg quality (Alabastro Hall)

Chair: A. Meluzzi

11:00-11:15 Aerial exposures of workers in poultry houses for laying hens and their impacts on respiratory health in Europe. A. Huneau  (ANSES, FRA) On farm comparisons of different cleaning protocols and development of a reliable measurement system to evaluate cleaning and disinfection in broiler houses. K. Luyckx (ILVO, Belgium)
11:15-11:30 Reduction of food phatogens prevalence in S. cerevisiae-fed poultry orally challenged with S. enteritidis and C. jejuni. A. Agazzi (University Milan, Italy)
11:30-11:45 Maintenance of shell colour in laying hens in free range production. J.R. Roberts (University New England, Australia) Estimation of the public health impact of setting a new target for the reduction of Salmonella in turkeys in the European Union. W. Messens (EFSA, Italy)
11:45-12:00 Influence of diet compositions and drinking waters on the stables carbon and oxygen isotopes ratios of Gallus gallus eggs. L. Segalen (University Paris, France) The global approach and Food Safety: Campylobacter case study in the broiler food chain. M. Chemaly (Anses, France)
12:00-12:15 Efficacy of enzyme supplementation on egg production parameters in laying hens fed local diets. A. Mouna (Ecole Nationale Supérieure Vétérinaire, Algérie) Hygienic processing performance with respect to Campylobacter along the processing line within and between broiler processing plants. E. Pacholewicz (Utrecht University, The Netherlands)
12:15-12:30 Principal component multivariate analysis of egg quality measurements according to hen age, time of storage, conservation and genetic line. J.H. Stringhini (Universidade Federal de Goias, Brazil) Microbial profile and stability of ground broiler chicken meat. M. Singh (Auburn University, USA)



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