MATERIAŁY KONFERENCYJNE CONFERENCE PROCEEDINGS

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1 POLSKI ODDZIAŁ ŚWIATOWEGO STOWARZYSZENIA WIEDZY DROBIARSKIEJ THE POLISH BRANCH OF WORLD S POULTRY SCIENCE ASSOCIATION XXVI MIĘDZYNARODOWE SYMPOZJUM DROBIARSKIE PO WPSA Nauka praktyce drobiarskiej praktyka drobiarska nauce XXVI INTERNATIONAL POULTRY SYMPOSIUM PB WPSA Science for poultry practice poultry practice for science MATERIAŁY KONFERENCYJNE CONFERENCE PROCEEDINGS Kazimierz Dolny nad Wisłą Kazimierz Dolny upon Vistula, Poland

2 KOMITET NAUKOWY / SCIENTIFIC COMMITTEE prof. dr hab. Andrzej Rutkowski prof. dr hab. Jan Jankowski prof. dr hab. Ewa Łukaszewicz prof. dr hab. Antoni Brodacki prof. dr hab. Eugeniusz R. Grela prof. dr hab. Jan Niemiec prof. dr hab. Grzegorz Zięba dr hab. Marek Adamski dr hab. Andrzej Rosiński inż. Piotr Paszkowski prof. dr hab. Andrzej Faruga prof. dr hab. Stanisław Wężyk KOMITET NAUKOWY / ORGANIZING COMMITTEE Katedra Biologicznych Podstaw Produkcji Zwierzęcej, Wydział Biologii i Hodowli Zwierząt, Uniwersytet Przyrodniczy w Lublinie prof. dr hab. Antoni Brodacki (Przewodniczący / Chairman) prof. dr hab. Grażyna Jeżewska-Witkowska dr hab. Katarzyna Ognik dr inż. Magdalena Gryzińska mgr Eleonora Kopeć dr inż. Justyna Batkowska (Sekretarz / Secretary) Editor of electronic version: J. Batkowska 2

3 SPONSORZY / SPONSORS Platynowy sponsor / Platinum sponsor Lohmann Animal Health Polska Sp. z o.o. Złoty sponsor / Golden sponsor BIOMIN Polska Sp. z o.o. Brinkman Polska Sp. z o.o. Drobiarstwo Działy Specjalne Malec DSM Nutritiona Products Sp. z o.o. H&P s.c. Odchów i Hodowla Drobiu Hubbard Polska Sp. z o.o Krajowa Rada Drobiarstwa Izba Gospodarcza w Warszawie Noack Polska Sp. z o.o. Novus Polska Sp. z o.o. Rettenmaier Polska Sp. z o.o. Zoetis Polska Sp. z o.o. 3

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5 SESJA WYKŁADOWA LECTURE SESSION G. Maiorano: Defects in the poultry meat: the main issues in the modern poultry industry-a 12 mini review S. Cherepanov: Russian poultry industry and poultry science- past, current stay and future 19 J. Barna: Commercial poultry production and conservation techniques on old, local poultry breeds in Hungary 22 KONKURS MŁODYCH BADACZY O NAGRODĘ IM. J. BĘDKOWSKIEGO YOUNG SCIENTISTS COMPETITION NAME J. BĘDKOWSKI Abiuso C., Maiorano G., Stadnicka K., Bogucka J., Bednarczyk M.: Influence of different prebiotics and their modality of administration on carcass and muscle fiber in broiler chickens 24 Al-Shammari K.I.A., Batkowska J., Gryzińska M.M., Jeżewska-Witkowska G.: Zastosowanie wybranych wyciągów z ziół do dezynfekcji jaj wylęgowych przepiórki japońskiej / The use of selected herbal preparations for the disinfection of Japanese quail hatching eggs 25 Biazik E., Kopeć W., Wiliczkiewicz A., Jamroz D., Pudło A., Hikawczuk T., Skiba T., Korzeniowska M.: Status antyoksydacyjny krwi indyków suplementowanych histydyną / Antioxidant status of turkey blood following a histidine- enriched diet 27 Graczyk M., Andres K., Kapkowska E., Szwaczkowski T.: Analiza rodowodowa populacji gęsi zatorskich / Pedigree analysis of the Zatorska geese population 29 Grądziel A., Fuel A., Pain B., Bednarczyk M.: Charakterystyka hodowli pierwotnych komórek płciowych izolowanych z krwi embrionów kurcząt / Characteristics of cultured chicken primordial germ cells isolated from blood 31 Hejdysz M., Kaczmarek S.A., Mikuła R., Wiąz M., Rutkowski A.: Zastosowanie bobiku (Vicia faba L.) w żywieniu broilerów / The use of Vicia faba L. in broiler chicken nutrition 33 Kozłowska I., Łakota P., Dębowska M., Bednarczyk M.: Migracja wyznakowanych PKH26 pierwotnych komórek płciowych kury w organizmie biorcy / Migration of labeled with PKH26 chicken primordial germ cells in the recipient embryo 35 Kubińska M., Jankowski J.: Reakcja indyczek rzeźnych na zróżnicowaną zawartość metioniny w paszy / Response of female turkeys to graded levels of dietary methionine 37 Merska M., Czech A., Ognik K.: Wpływ stosowania różnych dawek drożdży Yarrowia lipolytica w żywieniu indyczek na wskaźniki immunologiczne i biochemiczne krwi / Impact of the application different doses of yeast Yarrowia lipolytica in the nutrition turkey hens on immunological and biochemical indicators of blood 39 Płowiec A., Sławińska A., Siwek M., Bednarczyk M.: Wpływ stymulacji mikrobiomu kury prei synbiotykami podanymi in ovo na modyfikacje transkryptomu śledziony i migdałków jelit ślepych / Impact of stimulation chickens microbiome pre-and synbiotics given in ovo on modifications of the transcriptome spleen and caecal tonsils 41 Sobczak A., Drażbo A., Kozłowski K.: Wpływ dodatku bakterii Bacillus subtilis PB6 na nieśność i jakość jaj kur nieśnych / The effect of the Bacillus subtilis PB6 feed additive on the performance of laying hens and egg quality 43 Sykut M., Kasperek K., Rozempolska-Rucińska I., Zięba G.: Niedestrukcyjny pomiar grubości skorupy jako nowe kryterium selekcyjne / Non-destructive eggshell thickness measurement as a new selection criterion 45 Tavaniello S., Maiorano G., Knaga S., Candigliota T., Witkowski A., Berdnarczyk M.: Fatty acid composition and cholesterol content of Japanese quail meat from different generations 47 BIOLOGICZNE PODSTAWY PRODUKCJI DROBIARSKIEJ BIOLOGICAL BASES OF POULTRY PRODUCTION Mroczek-Sosnowska N., Batorska M., Łukasiewicz M., Wnuk A., Gondek A., Sawosz E., Niemiec J.: Wpływ nanocząstek miedzi i siarczanu miedzi podawanych in ovo na wskaźniki hematologiczne i biochemiczne krwi kurcząt brojlerów / Effect of copper and copper sulphate 5

6 nanoparticles administered in ovo on hematological and biochemical blood markers of broiler chickens 50 Mroczek-Sosnowska N., Adamek D., Łukasiewicz M., Wnuk A., Gondek A., Kamaszewski M., Niemiec J.: Wpływ nanocząstek miedzi podawanych in ovo na ilość komórek proliferujących PCNA w kościach kurcząt brojlerów / Effect of copper nanoparticles administered in ovo on the number of PCNA cells in the bones of broiler chickens 52 Bogucka J., Elminowska-Wenda G., Dankowiakowska A., Szczerba A., Sobolewska A., Kozłowska I., Bednarczyk M.: Wpływ substancji bioaktywnych podanych in ovo na mikrostrukturę jelita cienkiego kurcząt brojlerów w. dobie po wylęgu / Influence of bioactive substances injected in ovo on small intestine microstructure of 1-day old chickens 54 Buzała M., Słomka A., Roślewska A., Janicki B., Bednarczyk M.: Zmienność zewnątrzpochodnego szlaku krzepnięcia krwi u kurcząt brojlerów po podaniu in ovo prebiotyku / Variability of extrinsic pathway of blood coagulation in broiler chickens after prebiotic administered in ovo 56 Dankowiakowska A., Bogucka J., Szczerba A., Sobolewska A., Kozłowska I., Maiorano G., Tavaniello S., Bednarczyk M.: Ocena zawartości cholesterolu i tłuszczu śródmięśniowego w m. pectoralis superficialis kurcząt infekowanych in ovo substancjami bioaktywnymi / Assessment of intramuscular fat content and cholesterol content in m. pectoralis superficialis of chickens injected in ovo with bioactive substances 58 Kadhim M.J., Borsuk G., Knaga S., Witkowski A., Jeżewska-Witkowska G.: Wpływ propolisu podanego in ovo na wskaźniki wylęgowości kur rasy Polbar / The effect of propolis injected in ovo on embryonic development of Polbar chicken 60 Elminowska-Wenda G., Bogucka J., Sobolewska A.: Wpływ prebiotyku lub synbiotyku podanego in ovo na liczbę komórek kubkowych w jelicie cienkim kurcząt / Effect of prebiotic or synbiotic injected in ovo on the number of goblet cells in small intestine of chickens 62 Andres K., Graczyk M., Kapkowska E., Szwaczkowski T.: Przydatność wybranych funkcji wzrostu w opisie przebiegu nieśności gęsi zatorskich / Usefulness of selected growth functions for description of the course of laying in zatorska geese 64 Damaziak K., Michalczuk M., Niemiec J.: Porównanie wzrostu i wyniki produkcyjnych indyków wolno- i szybko rosnących oraz ich dwukierunkowych mieszańców / Comparsion of growth and production results slow- and fast growing turkeys and their reciprocal crosses 66 Bartyzel B.J., Bakoń L., Grzegrzółka B., Nowicki M., Wojnowska M., Olbrych K., Kulawik M., Błażejczyk A., Gruszczyńska J., Bonecka J.: Jama nosowa przepiórki japońskiej Coturnix japonica w wielorzędowej tomografii komputerowej / Sternal keel in Japanese quail Coturnix japonica 68 Bartyzel B.J., Grzegrzółka B., Bakoń L., Nowicki M., Olbrych K., Gruszczyńska J., Wojnowska M., Bonecka J., Błażejczyk A.: Grzebień mostka przepiórki japońskiej Coturnix japonica / Nasal cavity of Japanese quail Coturnix japonica using multirow computed tomography 70 Grzegrzółka B., Nowicki M., Bartyzel B.J., Bakoń L., Wojnowska M., Olbrych K., Gruszczyńska J., Rzepiński F., Bonecka J.: Mięśnie piersiowe przepiórki japońskiej Coturnix japonica tomografia komputerowa / Pectoral muscles of Japanese quail Coturnix japonica computed tomography 72 Nowicki M., Grzegrzółka B., Bartyzel B.J., Bakoń L., Wojnowska M., Olbrych K., Gruszczyńska J., Wiśniewski J., Szlufik K., Bonecka J.: Okolica uda przepiórki japońskiej Coturnix japonica w tomografii komputerowej / Femoral region of Japanese quail Coturnix japonica in computed tomography 74 Szlufik K., Rzepiński F., Bartyzel B.J., Bakoń L., Grzegrzółka B., Nowicki M., Wojnowska M., Olbrych K., Kulawik M., Gruszczyńska J., Wiśniewski J., Bonecka J.: Staw biodrowy przepiórki japońskiej Coturnix japonica w wielorzędowej tomografii komputerowej / Hip joint in Japanese quail Coturnix japonica using multirow computed tomography 76 Rosenberger J., Łukaszewicz E., Kowalczyk A., Rzońca Z.: Zachowania lęgowe głuszek (Tetrao urogallus L.) w hodowli wolierowej / Nesting behavior of capercaillie (Tetrao urogallus L.) kept in aviary 78 6

7 Łukaszewicz E., Kowalczyk A., Rzońca Z. Jakość nasienia głuszców (Tetrao urogallus L.) w zależności od metody stymulacji samców / The quality of capercaillie (Tetrao urogallus L.) semen depending on male stimulation method 80 Łukaszewicz E., Kowalczyk A., Rzońca Z.: Skuteczne pobranie nasienia od głuszców (Tetrao urogallus L.) żyjących na wolności / Successful semen collection from wild capercaillie (Tetrao urogallus L.) 82 Kowalczyk A., Łukaszewicz E.: Wpływ dodatku selenu i witaminy E do rozrzedzalnika na jakość nasienia głuszców (Tetrao urogallus L.) przechowywanego w stanie płynnym / Effect of selenium and vitamin E addition to the diluent on capercaillie (Tetrao urogallus L.) semen quality 84 Babuszkiewicz M., Nowaczewski S., Kaczmarek S.: Temperatura skorup jaj i wyniki wylęgowości kur mięsnych w zależności od umiejscowienia jaj w komorze lęgowej / Eggshell temperature and hatchability results of broiler breeders depend on eggs location in the incubator 86 Gumułka M.: Profil ekspresji TRH, TSHß mrna w odniesieniu do poziomu THs w osoczu oraz wymiany piór u gęsiorów / Profile of TRH, TSHß mrna expression in relation to THs plasma level and feathers changes in ganders 88 Gryzińska M., Krauze M.: Aktywność wybranych enzymów w zależności od płci i wieku kur rasy Polbar / Activity of selected enzymes depending on the sex and age of Polbar breed hens 90 Gryzińska M., Andraszek K.: Metylacja genów organizatora jąderkotwórczego na modelu przepiórki japońskiej (Coturnix japonica) / Methylation of genes of the nucleolar organizer region in a Japanese quail (Coturnix japonica) 92 Banaszewska D., Andraszek K., Biesiada-Drzazga B., Przyborski M., Ostrowski D.: Identyfikacja białek chromatynowych w nasieniu kogutów ze stad reprodukcyjnych / Identification of chromatin proteins in semen of roosters from reproductive flocks 94 ŻYWIENIE DROBIU POULTRY NUTRITION Chachaj R.: Lohmann Animal Health wiodący partner w produkcji zwierzęcej 98 Hejdysz M., Kaczmarek S.A., Wiąz M., Mikuła R., Rutkowski A.: Wielkość cząsteczek nasion rzepaku a granulacja / The full-fat rapeseeds particle size are insignificant when diets are pelleted 99 Hejdysz M., Kaczmarek S.A., Wiąz M., Mikuła R., Rutkowski A.: Zastosowanie bobiku (Vicia faba L.) w żywieniu broilerów / The use of (Vicia faba L.) In broiler chicken nutrition 101 Rutkowski A., Kaczmarek S.A., Hejdysz M., Mikuła R., Wiąz M., Nowaczewski S., Jamroz D.: Nasiona łubinów (Lupinus angustifolius, Lupinus luteus) i grochu (Pisum Sativum) jako źródło białka dla kur niosek / Legume seeds (Lupinus angustifolius, Lupinus luteus) and pea as protein sources in laying hen diets 103 Jankowiak J., Czerwiński J., Konieczka P., Smulikowska S.: Wpływ krajowych źródeł białka roślinnego oraz dodatku probiotyku na wyniki odchowu i aktywność mikroflory przewodu pokarmowego u kurcząt brojlerów / Effects of native plant protein feeds and probiotic supplementation on performance and activity of the gut microflora in broiler chickens 105 Merska M., Czech A., Ognik K.: Wskaźniki redox krwi indyczek żywionych paszą z dodatkiem różnych dawek drożdży / Redox blood parameters in turkey hens fed a diet supplemented with different levels of yeast Yarrowia lipolytica 107 Drażbo A., Naczmański J., Jankowski J.: Wpływ łubinu wąskolistnego na wybrane wskaźniki jakości jaj kurzych/ The effect of blue lupine on selected egg quality parameters 109 Przywitowski M., Mikulski D., Krawczyk M., Mikulska M., Sosnowska E., Jankowski J.: Efektywność stosowania nasion bobiku w żywieniu indyków rzeźnych / Efficacy of Faba bean seeds in turkey diets 111 Krawczyk M., Mikulski D., Przywitowski M., Mikulska M., Jankowski J.: Efektywność stosowania nasion grochu w żywieniu indyków rzeźnych / Efficacy of pea seeds in turkey diets 113 Szczurek W., Szymczyk B., Alloui M.N.: Wpływ wieku kurcząt i pobrania NSP z dietą na jelitową strawność aminokwasów pszenżyta i jęczmienia / Effects of chicken age and dietary 7

8 NSP intake on ileal digestibility of amino acids in triticale and barley 115 UŻYTKOWANIE, ŚRODOWISKO I PROFILAKTYKA WETERYNARYJNE UTILIZATION, ENVIRONMENT AND VETERINARY PREVENTION Abdelrahman W., Ritzi M., Mohnl M., van-heerden 4 K., Dalloul R.A.: Assessment of the combined effect of probiotics and coccidia vaccination in Eimeria-challenged broilers 118 Stanev V., Naciri M., Niepceron A., Fort G., Vancraeynest D.: Efficacy of some of the most widely used anticoccidial drugs in broilers based on anticoccidial sensitivity tests in the period Bosse A.: Footpad Lesions Impact of Crude Fibre Concentrates 121 Cengiz Ö., Köksal B.H., Önol A.G., Tatlı O., Bilgili S.F.: Effects of dietary tannic acid supplementation on alleviating footpad dermatitis in broiler chickens 123 Cengiz Ö., Köksal B.H., Önol A.G., Sevim Ö., Bilgili S.F.: Dietary zinc supplementation does not ameliorate footpad dermatitis in broilers reared under heat stress 125 Skomorucha I., Sosnówka-Czajka E., Herbut E.: Kształtowanie się dobrostanu kur nieśnych zestawu towarowego Lohman w trzech różnych systemach odchowu/ Welfare of Lohmann Brown laying hens in three different production systems 126 Sosnówka-Czajka E., Skomorucha I., Herbut E.: Kształtowanie się behawioru kur nieśnych ras zachowawczych utrzymywanych metodami ekologicznymi / Welfare and behaviour of heritage breed hens reared under organic conditions 128 Batkowska J., Al-Shammari K.I.A., Gryzińska M.M, Brodacki A.: Wykorzystanie srebra koloidalnego do dezynfekcji jaj wylęgowych przepiórki japońskiej/ The use of colloidal silver for the disinfection of Japanese quail hatching eggs 130 Janiszewski S., Nowaczewski S.: Wpływ zastosowania papieru paszowego o różnej barwie na wskaźniki odchowu kurcząt brojlerów do 7. dnia życia / Effect of feed paper with different colour on performance of broilers reared up to 7th day of age 132 Mituniewicz T., Wójcik A., Sowińska J., Witkowska D., Mituniewicz E.: Wpływ dodatku do ściółki CaO+MgO na jej parametry fizykochemiczne / The effect of CaO-MgO on the physicochemical parameters of liter 134 Sroka Sz., Ognik K., Kulak E.: Wpływ preparatu zawierającego bakterie probiotyczne Enterococus faecium na obraz histologiczny oraz mikroflorę przewodu pokarmowego kurcząt / The impact of the formulation containing probiotic Enterococus faecium on histology and gut microflora of chickens 136 Sroka Sz., Ognik K., Kulak E.: Wpływ preparatu zawierającego bakterie probiotyczne Enterococus faecium na odporność kurcząt / Effect of probiotic bacteria comprising Enterococus faecium on resistance of chickens 138 Bugajak P., Jędryczko R.: Różyca gęsi / Erysipelas in goose 140 Tomczyk G., Kursa O., Sawicka A., Minta Z.: Występowanie zakażenia Mycoplasma gallisepticum w stadach zasobów genetycznych kur / Infection of Mycoplasma gallisepticum in chicken genetic resources 142 Schwarz A., De Gussem M., Dewaele I., De Vylder J., Van Erum J., Vandenbussche N., Morrow C., Van Meirhaeghe H.: Mycoplasma synoviae in broilers, layers and breeders in Belgium: a longitudinal study in the context of vaccination with a live vaccine 144 Schwarz A., Rogge T., Roelandt J., De Gussem J., Lopez Rodriguez A., De Gussem M.: Efficacy of butyric acid glycerides and glycerol monolaurate to combat bacterial enteritis problems in broilers 145 Sosnowska-Turek E., Majewska T., Naczmański J.: Wpływ dodatku węgla wierzbowego na wzrost bakterii probiotycznych z rodzaju Lactobacillus i szczepów patogennych Salmonella Enteritidis i Escherichia coli / Influence of willow s carbon addition on Lactobacillus probiotic bacteria s growth and pathogen Salmonella Enteritidis and E.coli strains growth 146 Gilewski R., Runowski H., Wężyk S.: Zmiany opłacalności produkcji brojlerów kurzych w latach / The changes in profitability of broiler production in Poland ( ) 148 8

9 JAKOŚĆ PRODUKTÓW DROBIARSKICH QUALITY OF POULTRY PRODUCTS Zawacka M., Murawska D., Michalik D.: Wybrane cechy wartości rzeźnej kapłonów Zielononóżki kuropatwianej i Rhode Island Red / Selected slaughter traits of Zielononóżka Kuropatwiana and Rhode Island Red capons 152 Kasperek K., Kwiecień M., Grela E., Pałyszka M., Knaga S., Jeżewska Witkowska G.: Wpływ kapłonowania zielononóżki kuropatwianej na wybrane cechy rzeźne / The influence of Green-legged partridge rooster caponization on selected slaughter traits 154 Calik J.: Wpływ kapłonowania kogutów Rhode Island Red (R-11) na masę ciała oraz wybrane parametry jakości mięsa / Effects of caponization on the body weight and selected meat quality parameters of Rhode Island Red (R-11) cocks 156 Adamski M., Kuźniacka J., Banaszak M.: Właściwości fizyczne mięśni kogutów i kapłonów Rhode Island Red (R55) w trzech terminach uboju / The physical traits of muscles Rhode Island Red cockerels and capons (R55) in three slaughter periods 158 Banaszak M., Adamski M., Kuźniacka J.: Analiza cech mięsnych u kogutów i kapłonów Sussex (S11) w różnym wieku / The analysis of meat traits of Sussex cockerels and capons (S11) at different age 160 Kuźniacka J., Banaszak M., Adamski M.: Ocena składu chemicznego mięśni kogutów i kapłonów Plymouth Rock (P55) w dwóch terminach uboju / The evaluation of muscles chemical composition of Plymouth Rock cockerels and capons (P55) in two slaughter periods 162 Korzeniowska M., Lesiów T., Oziembłowski M., Bobak Ł., Szmańko T.: Jakość mięśni piersiowych kurcząt brojlerów w odniesieniu do pór roku i długości transportu / Quality of chicken broiler breast fillet quality in relation to seasons and transport distance 164 Stelmasiak A., Wyrwisz J., Marcinkowska-Lesiak M., Półtorak A., Wierzbicka A.: Wpływ dodatku ekstraktów z ziół na barwę wędzonek strusich / The effect of herb extracts addition on colour of smoked ostrich products 166 Zdanowska-Sąsiadek Ż., Poławska E., Jóźwik A., Wójcik A., Hoffman L., Horbańczuk J.: Wpływ okresu przechowywania na profil kwasów tłuszczowych mięsa strusi żywionych paszą z dodatkiem nasion lnu i rzepaku / The influence of frozen storage time on the fatty acid composition of ostrich meat enriched with linseed and rapeseed 168 Marcinkowska-Lesiak M., Wyrwisz J., Stelmasiak A., Zdanowska-Sąsiadek Ż., Michalczuk M., Wierzbicka A.: Wpływ sposobu pakowania oraz czasu przechowywania chłodniczego na wybrane cechy jakościowe mięśni piersiowych Brojlera Q / Effect of packaging method and cold storage time on meat quality of hybrids breast muscles Broiler Q 170 Wójcik A., Sowińska J., Mituniewicz T., Biernaciak I., Witkowska D., Pomianowski J.F.: Wpływ pory roku i długości transportu na jakość mięsa indyków rzeźnych/ The effects of season and transportation distance on turkey meat quality 172 Knaga S., Kasperek K., Gryzińska M., Olszak M.: Poziom zawartości żelaza i cholesterolu w mięśniu piersiowym kurcząt rzeźnych z objawami DPM / Iron and total cholesterol concentration in breast muscle with DPM symptoms in broiler chickens 174 Elminowska-Wenda G., Bogucka J., Sobolewska A., Paruszewska-Achtel M.: Występowanie miopatii typu syndrom białych włókien w mięśniu piersiowym brojlerów / The occurrence of myopathy syndrome type "white fibers" in the pectoral muscle of broilers 176 Szymczyk B., Szczurek W.: Wpływ dodatku oleju z pestek granatu do paszy dla kurcząt rzeźnych na jakość mięsa / Effect of dietary pomegranate seed oil on quality of broiler chicken meat 178 Puchała M., Krawczyk J.: Wpływ pochodzenia kur na jakość mięsa po rocznym okresie użytkowania nieśnego / Influence of origin of laying hens on the quality of their carcasses and meat after the first laying period 180 Sokołowicz Z., Krawczyk J.: Wpływ rasy i czasu przechowywania na właściwości funkcjonalne jaj od kur objętych programem ochrony / The effects of breed and storage time on the functional properties of eggs from hens covered in protection program 182 Batkowska J., Brodacki A.: Jakość jaj kurzych w czasie przechowywania w zależności od 9

10 sposobu ich pakowania / Quality of hen eggs during storage depending on their packing method 184 Gondek A., Niemiec J., Łukasiewicz M., Wnuk A., Mroczek-Sosnowska N.: Struktura mikroskopowa słabych i wytrzymałych skorup jaj pochodzących od kur w wieku od 24 do 75 tygodni / Microstructure of the weak and strength egg shells from hens in aged from 24 to 75 weeks 186 Gondek A., Niemiec J., Łukasiewicz M., Mroczek-Sosnowska N., Wnuk A.: Jakość jaj kur nieśnych otrzymujących preparat mineralno-ziołowy Vilocym Z / The quality of the egg of hens receiving mineral-herbal preparation Vilocym Z 188 Wnuk A., Łukasiewicz M., Mroczek-Sosnowska N., Niemiec J., Popczyk B., Balcerak M.: Analiza rzeźna i podstawowy skład chemiczny mięsa kaczki krzyżówki (Anas platyrhynchos) / Carcass analysis and basic chemical composition of mallard duck meat (Anas platyrhynchos) 190 Wnuk A., Łukasiewicz M., Mroczek-Sosnowska N., Niemiec J., Popczyk B., Balcerak M.: Analiza rzeźna kuropatwy (Perdix perdix) / Carcass analysis of grey partridge (Perdix perdix) 192 Murawska D., Hanzal V., Janiszewski P., Zawacka M., Michalik D.: Wzrost masy ciała oraz wybranych narządów u kacząt krzyżówki (Anas platyrhynchos L.) / Body weight gain and organ growth rates in Mallards (Anas platyrhynchos L.) 194 Banaszak M., Kuźniacka J., Adamski M.: Porównanie cech fizycznych kości kogutów i kapłonów New Hampshire (N88) / The Comparison of Bones Physical Traits of New Hampshire Cockerels and Capons (N88) 196 Kwiecień M., Kasperek K., Jeżewska-Witkowska G., Klebaniuk R., Sroka S.: Wpływ chelatu glicynowego cynku na jakość kości udowej kurcząt brojlerów/ Effect of zinc glycinate chelate on the quality of the femur bone of broiler chickens 198 Lewko L., Gornowicz E., Nowaczewski S., Szablewski T.: Analiza porównawcza cech jakości skorupy jaj kaczek ze stad zachowawczych / Comparative analysis of eggshell quality traits of ducks from conservation flocks 200 Mucha S., Lisowski M., Grajewski B., Gornowicz E., Szwaczkowski T.: Nieaddytywne efekty QTL na cechy jakości mięsa kaczek / Nonadditive QTL effects on meat quality traits in ducks 202 Gornowicz E., Szwaczkowski T., Pietrzak M., Mucha S., Radziszewska J., Graczyk M.: Cechy fizyczne mięśni nóg mieszańców kaczek typu Pekin / Physical characteristics of leg muscles from Pekin-type duck hybrids 204 Nowaczewski S., Kątna B., Kolanoś B.: Zmiany w budowie i jakości jaj bażantów łownych utrzymywanych w sezonie reprodukcyjnym w wolierach/ Changes in the structure and quality of eggs during reproduction season of pheasants 206 Ethridge K., Arguelles-Ramos M., Bray J.L., Owens C., Decoux M. Wpływ różnych poziomów organicznych i nieorganicznych źródeł cynku w paszach dla brojlerów kurzych na wyniki produkcyjne, wydajność tuszy, jakość mięsa WS (white striping),wytrzymałość jelita i integralności kości / Effects of organic and inorganic zinc sources at varying inclusion rates in commercial broiler diets on performance, carcass yield, meat quality (WS), gut tensile strength and bone integrity

11 Sesja wykładowa Lecture session 11

12 Defects in the poultry meat: the main issues in the modern poultry industry-a mini review G. Maiorano University of Molise Department of Agricultural, Environmental and Food Sciences Via F. de Sanctis snc, Campobasso, Italy INTRODUCTION The consumption of chicken meat is growing worldwide. Total poultry meat consumption expanded from 66.4 million tonnes back in 2000 to almost 91 million tonnes in 2009 ( while in 2014 is 85.3 million tonnes due to declines in China, Brazil, Russia and the United States (USDA). Outlooks of the year 2020 suggest that the world production of poultry meat will approach million metric tons (Best, 2011). Poultry meat has been widely accepted mainly because it is inexpensive compared to the meat from other species (e.g., beef, pork, lamb) and its nutritional profile (e.g., low energy level, cholesterol content, and high polyunsaturated fatty acid content) is suitable for human health. In fact, a joint report from Royal College of Physicians of London and the British Cardiac Society (RCP-BCS, 1976) recommended replacing red meat with more poultry meat to reduce the incidence of coronary heart diseases. In addition, the absence of religious constraints and the relative ease of culinary preparation together with large availability of convenient processed products have also played a positive role in favouring its consumption expansion (Petracci et al., 2013a). Regarding the nutritional aspects, poultry meat may also be considered as a functional food (reviewed in Petracci et al., 2014) as it provides bioactive substances with favourable effects on human health (e.g., PUFA, CLA, bioactive peptide, vitamins and antioxidants). However, recent works have observed that modern chicken meat, in particular that of the breast, does not still keep the same nutritional features as in the past; it contains higher lipid and cholesterol content (Crawford et al., 2010; Maiorano et al., 2012) and has almost 2- to 3-times more energy contributed by fat when compared with the energy from protein (Wang et al., 2010). This is due to the selection for fast weight gain, high-energy diets, and ad libitum access to feed without adequate exercise. Due to the growing demand on poultry meats there is more pressure on producers to improve the production efficiency of live birds (e.g., growth rate and feed conversion), and at the same time, provide consumers with good-quality meat. In addition, in Europe and North America the consumer s demand is mainly concentrated on breast meat, therefore the modern hybrid birds utilized showed a dramatic development in breast yield which represents more than 20% of body weight (Havenstein et al., 2003). Today, turkeys and chickens are marketed in about half the time and at about twice of body weight when compared to the early 1950s (Barbut et al., 2008) and the cost of production has been reduced. However, challenging birds to attain high body weight within a short period of time could cause various meat quality problems. On the other hand, numerous researches (Lesiów and Kijowski, 2003; Kuttappan et al., 2012b, 2013a; Petracci and Cavani, 2012; Petracci et al., 2014) reported that modern hybrid birds selected for high growth rate show different abnormal conditions in breast muscles. MEAT QUALITY The quality of meat in general and hence poultry meat is an extremely complex notion that can be assessed from different points of view (eating quality, shelf life, safety, nutrient 12

13 content, etc.). PSE-like (Pale Soft Exudative) and DFD-like (Dark Firm Dry) poultry meat are two of the major quality defects facing the meat industry, both defects are undesirable and costly (Lesiów and Kijowski, 2003; Smith and Northcutt, 2009). However, an emerging defect, the white striping (Petracci et al., 2013b), very little studied until now, is attracting the attention of poultry industry and several researchers. Another newer emerging quality issue in poultry is the poor cohesiveness (Maiorano et al., 2012). These defects reduce consumer acceptability, shelf life and yield of meat thus affecting profits greatly. POULTRY MEAT DEFECTS White striping defect is a new quality issue that was first pointed out by Bauermeister et al. (2009) and Kuttappan et al. (2009). Recently, fillets from broiler birds of market age were identified, on the visual, with varying degrees of white striations, occurring parallel to the direction of muscle fibers, referred to as white striping. The appearance of white regions in meat could give a primary impression of marbling, as in the case of beef or pork. At present, there is few information concerning the occurrence of white striping defect under commercial conditions. Petracci et al. (2013b) reported that the incidence of breast white string in broiler chickens evaluated under commercial processing was around 12.0% (8.9 and 3.1% in moderate and severe degree, respectively). However, recent studies carried out under experimental conditions have estimated that the incidence rate of white-striped breast fillets is over 50% (Kuttappan et al., 2012a,b, 2013a). Based on the incidence of the white striping, fillets can be classified as normal (NORM, any distinct white lines), moderate (MOD, white lines < 1mm), and severe (SEV, white lines > 1mm) (Kuttappan et al., 2012c). Occurrence of white striping on the surface of chicken breasts impaired visual appearance and it is causing concern among broiler chicken producers, but also could be a possible reason for the consumer dislike and reduced purchase intent because of the fatty or marbled appearance of the product (Kuttappan et al., 2012c). Fillets showing severe white striping enforce the poultry processors to downgrade breasts and use them to manufacture processed products (e.g. sausages, nuggets), while moderate white striping fillets are not usually downgraded and marketed for fresh retailing. Little is known on the causes of white striping formation. Literature (Kuttappan et al. 2009, 2011, 2013c) reported that the histopathological changes occurring in white striping indicate a degenerative myopathy of muscle fibers along with an increase in fat (lipidosis) and connective (fibrosis) tissues that could be associated with heavier body weight or enhanced growth rate in modern hybrid birds. Successively, this was confirmed from a study on hematologic profile by Kuttappan et al. (2013a), who observed that SEV white striping is not associated with any infectious, inflammatory, or stress condition, but with elevated serum enzymes levels (CK, ALT, AST, and LDH) when compared with the NORM. On the other hand, increased levels of ALT, AST, LDH are associated with liver or muscle damage; Creatine kinase indeed is an enzyme that is more specific for skeletal muscle and is often used to distinguish whether increased concentrations of AST and ALT are from either liver or muscle damage (reviewed in Kuttappan et al., 2013b). White striping is not confined on impairing visual appearance only, but could be also associated with differences in chemical composition (Kuttappan et al., 2012a) and reduced technological properties of the meat (Petracci et al., 2013b). Recent results by Petracci et al. (2014) show that both severe and moderate white-striped fillets exhibit higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001), lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001), decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001), and different pattern on myofibrillar and sarcoplasmic fractions, compared to normal fillets. In particular, Mudalal et al. (2014) found in white-striped fillets a great decline in content and solubility of myofibrillar and sarcoplasmic proteins, as well as a higher 13

14 cooking loss. The reduction in protein content (may be an indication of muscle fiber degeneration or atrophy) could have resulted in creating more space for the adipocytes to expand, thereby allowing for increased fat deposition (Kuttappan et al., 2012a). Furthermore, Kuttappan et al. (2012a) reported that SEV white-striped fillets had a lower amount of saturated fatty acids, but associated with lower levels of essential long-chain n-3 PUFA such as eicosapentaenoic acid and docosahexaenoic acid, compared with NORM fillets. Fibrosis could affect meat tenderness. Indeed, Petracci et al. (2013b) observed that meat with severe white striping resulted in significantly lower shear values (indicating a more tender meat) compared with moderate and normal groups, these latter did not differ from each other (3.69 vs and 4.91 kg/g; P 0.05) and, as above said, Petracci et al. (2014) found also a higher collagen content in muscle affected by white striping. The literature documents growth rate-dependent shifts in muscle collagen amount and/or crosslinking. During rapid growth, newly synthesized collagen dilutes older one that is less crosslinked (less mature) than the pre-existing collagen, with a positive effect on meat tenderness (reviewed in Maiorano et al., 2009). However, this aspect could determinate the poor cohesiveness of poultry meat (tendency to separation of muscle fiber bundles) related to immaturity of intramuscular connective tissue. Difference in collagen maturity could be mainly due to the modern chicken strains. In fact, in fast-growing birds, collagen is immature, resulting in low heat stability. Consequently, poultry meat is tender, but may turn fragile, even mushy and cooked chicken breast meat is generally fragmented (reviewed in Maiorano et al., 2012). Therefore, further research is warranted to elucidate the effect of white striping on collagen, in term of collagen phenotypes (types I and III) and collagen crosslinking. Results regarding ph, color, drip and cooking losses by Petracci et al. (2013b) evidence that SEV white striped breast fillets have significantly higher ph than in NORM and MOD white striping (5.95 vs and 5.88; P 0.05); while no differences has been observed in the L* of meat among different degrees of white striping, but MOD and SEV samples showed a significant increase in a* and b*. No differences has been noted in drip loss, whereas cooking losses increase as the degree of white striping increase from NORM to SEV (21.27 vs vs %; P 0.05). These findings are partially consistent with Kuttappan et al. (2013a), who found higher b* values associated with SEV fillets compared with NORM fillets; while the occurrence of different degrees of white striping was not associated with changes in ph, color (L* and a* values), cooking loss, and assessment of texture quality. In recent years, there has been concern about the color variation that exists during slaughter and further processing of poultry meat. Much of this interest has been on the relationship of variations of extreme meat colors ranging from very pale (pale, soft, and exudative; or PSE-like) to very dark (dark, firm, and dry; or DFD-like). PSE and DFD meats are two of the major quality defects facing the meat industry. These defects reduce consumer acceptability, shelf life and yield of meat thus affecting profits tremendously. Various researchers (Petracci et al., 2009; Swatland, 2008; Zhang and Barbut, 2005) indicate that ph-related scattering has a major effect on the translucency of chicken breast meat, causing low ph meat to appear pale with lower water holding capacity, greatest cooking loss and soft texture, and high ph meat to appear dark with higher water holding capacity and lower cooking loss (Table 1). This could be related to the microstructure of the meat. In fact, Barbut et al. (2005) reported that the microstructure of the DFD meat has denser and more compact muscle fiber, whereas PSE meat has more intercellular open spaces and gaps of variable width between fiber bundles compared with DFD. The PSE-like condition is becoming a significant problem in the modern poultry industry (PSE meat has poor characteristics for further processing) with incidences of 5 to 50% reported for broiler meat and 5 to 30% reported for turkey meat. For example, some estimates 14

15 suggest about $200 million a year to processors in the US broiler industry alone (Lubritz, 2007). In Brazilian commercial plant a 20-25% of the flock presented broiler breast PSE meat and % as DFD-like meat (Soares et al, 2003). Table 1. Means 1 of quality attributes for pale, soft and exudative (PSE), normal, and dark, firm and dry (DFD) fresh meats. Measurement Meat color group PSE Normal DFD L* (Lightness) a ± b ± c ± 1.2 ph 5.54 a ± b ± c ± 0.10 WHC 2 (%) a ± b ± c ± 2.4 Cooking loss (%) 9.28 a ± b ± c ± n=20 per mean. 2 Water holding capacity calculated as (100 released moisture/meat weight), according to Waderlaw et al. (1973). a-c Means within a row with no common superscript differ significantly (P<0.05). Adapted from Zhang and Barbut (2005). The DFD meat is commonly shown in swine and cattle. A DFD-like condition has also been observed in ducks and turkey. The presence of DFD meat in other poultry appears somewhat contradictory. Walker and Fletcher (1993) indicate that meat from chickens subjected to stressors is darker and has a higher ph than meat from unstressed birds, suggesting a stress-related DFD-like condition. In contrast, the results of several other studies (reviewed in Mallia et al., 2000), that examined the relationship between meat color and ph, do not support the presence of a DFD-like condition in inspected poultry meat. However, Mallia et al. (2000) demonstrated the presence of a negative correlation between lightness and ph and a positive correlation between redness and ph, which is important for supporting the notion that meat color observed in carcasses condemned for cyanosis is due to the presence of DFD-like traits. The occurrence of PSE poultry meat is believed to be the result of accelerated postmortem glycolysis (rapid ph decline) while the carcass is still warm (Van Laack et al., 2000), especially in some birds that are more susceptible to stress (Strasburg and Chiang, 2009). Although much is known about pig PSE and despite intensive scientific efforts, the fundamental biochemical cause of this syndrome in avian still awaits further confirmation. However, the PSE-like condition has been associated with many factors, including stress, genetic strain, gender, season (temperature), geographical region, transportation, preslaughter handling, and processing practices (reviewed in Betti et al., 2009). In addition, Petracci and Cavani (2012) report that several studies evidence that modern rapidly growing strains of poultry exhibited an elevated incidence of spontaneous or idiopathic myopathy and an increased susceptibility to stress-induced. Nevertheless, there are other hypotheses that should be considered as having the potential to cause PSE meat: (i) the nature and metabolism of the breast muscles, (ii) the size of the muscle and the size of muscle fibers (Dransfield and Sosnicki, 1999), and (iii) perimortem environmental conditions (Berri et al., 2005; Debut et al., 2005). On the other hand, a study of muscle structure, metabolism and meat quality in broiler chickens suggests that increased fiber size (cross-sectional area) is associated with higher ph, darker meat and reduced drip loss (Berri et al., 2007). The biological cause of broiler PSE meat seems to be an excessive release of Ca 2+, promoted by a genetic mutation of ryanodine receptors located in the sarcoplasmic reticulum of skeletal muscle cells. Excessive Ca 2+, associated with protein denaturation in meat, enhances protease activity and influences the functional properties of PSE meat (Wilhelm et al., 2010). In particular, the elevated temperature (37 to 41 C) during processing (15-20 min after slaughter) accelerates ATP depletion and degradation of glycogen to lactic acid 15

16 (increased rate of metabolism) and produces pale, exudative meat characteristics in turkey and chicken breast muscles (McKee and Sams, 1998). PSE-like was not confined on impairing visual appearance (color and exudative meat) only, but seems to influence the fatty acid profile of breast meat. In fact, the significant higher content of arachidonic acid in PSE meat reveals its potentially pivotal role in damaging cell membranes; as a consequence, PSE meat shows 27% more lipid oxidized than normal samples and 41% more oxidized in relation to DFD-like meat (Soares et al., 2009). As reported above, researches indicate that the myopathies may have profound implications for meat quality and the incidence of specific conditions such as PSE-like meat. What the industry can do to reduce or eliminate the PSE problem could be divided into shortand long-term approaches. In the short term, attention should be given to factors currently known (as above described) to trigger the formation of PSE meat in susceptible birds. In the long-term, more attention should be given to genetics and selection, focusing on various meat quality trait (e.g., WHC). Overall, the genetic basis of PSE in poultry is still not fully understood, but it is likely that one or more mutations predispose the birds to develop PSE conditions (Barbut et al., 2009; Strasburg and Chiang, 2009). However, as suggested by Barbut et al. (2008), one of the long-term approaches to identify the PSE defect could be the identification of a reliable genetic marker(s) that can be used for commercial selection purposes of poultry. Moreover, with the advent of omics science there are more possibilities to further investigate on meat quality abnormalities (Petracci and Cavani, 2012). In agreement with the suggestion of Zhang and Barbut (2005), actually to predict PSE-like meat or DFD-like meat, color sorting should actually be faster (no need to insert a ph probe and wait for the reading), more convenient (remote color sensing of skinless samples can be used on line) and safer (no cross-contamination due to repeated probe incursion) than measuring ph. CONCLUSIONS In recent decades, the consumption of the poultry meat products has been dramatically increased. In response to increasing demand of the poultry market, a reduction of growing time in half with doubled body weight when compared with the early 1950s and reduced the cost of production were achieved. Poultry have been subjected to intensive genetic selection for rapid muscle growth. Genetic selection in poultry resulted in more often observed stress syndrome or myophatic symptoms (disappearance or weakening of muscles) as well as defects. These latter, as PSE-like, DFD-like and white striping are very important for the processing industry since can translate to a large decrease in profit. Information on PSE-like and DFD-like conditions are available in literature, differently the causes of white striping are not completely known. Therefore, it is essential, in the near future, to identify the causes of the white striping defect and overall emphasise relevance of meat quality traits among the selection criteria of commercial broiler chicken hybrids. REFERENCES Barbut, B. (2009). Pale, soft, and exudative poultry meat Reviewing ways to manage at the processing plant. Poult. Sci. 88: Barbut, B., Sosnicki, A. A., Lonergan, S. M., Knapp, T., Ciobanu, D. C., Gatcliffe, L. J., Huff-Lonergan, E., Wilson, E. W. (2008). Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Sci. 79: Barbut, S., Zhang, L., Marcone, M. (2005). Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult. Sci. 84: Bauermeister, L. J., Morey, A. U., Moran, E. T., Singh, M., Owens, C. M., McKee, S. R. (2009). Occurrence of white striping in chicken breast fillets in relation to broiler size. Poult. Sci. 88(1):33 (Abstr.). Berri, C., Debut, M., Sante -Lhoutellier, V., Arnould, C., Boutten, B., Sellier, N., Baéza, E., Jehl, N., Jégo, Y., Duclos, M. J., Le Bihan-Duval, E. (2005). Variations in chicken breast meat quality: Implications of struggle and muscle glycogen content at death. Br. Poult. Sci. 46:

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18 Petracci, M., Bianchi, M., Mudalal, S., Cavani, C. (2013a). Functional ingredients for poultry meat products. Trends Food Sci. Tech. 33: Petracci, M., Mudalal, S., Bonfiglio, A., Cavani, C. (2013b). Occurrence of white striping and its impact on breast meat quality in broiler chickens. Poult. Sci. 92: Petracci, M., Mudalal, S., Cavani, C., Babini, E. (2014). Effect of white striping on chemical composition and nutritional value of chicken breast meat. Ital. J. Anim. Sci. 13(3138): RCP-BCS (1976). Prevention of coronary heart disease. Report of a Joint Working Party of the Royal College of Physicians of London and the McKee Cardiac Society. J. R. Coll. Physicians Lond. 10: Smith, D. P., Northcutt, J. K. (2009). PSE syndrome in poultry symposium. Pale poultry muscle syndrome. Poult. Sci. 88: Soares, A. L., Lara, J. A. F.; Ida, E. I., Guarnieri, P. D., Olivo, R, Shimokomaki, M. (2003). Influence of preslaughter handling practices on broiler meat color in a commercial plant. Proc. IFT Annual Meeting, (p.201), Chicago. Soares, A. L., Marchi, D. F., Matsushita, M., Guarnieri, P. D., Aparecida Droval, A., Ida, E. I., Shimokomaki, M. (2009). Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Braz. Arch. Biol. Technol. 52(6): Strasburg, G. M., Chiang, W. (2009). Pale, soft, exudative turkey-the role of ryanodine receptor variation in meat quality. Poult. Sci. 88: Swatland, H. J. (2008). How ph causes paleness or darkness in chicken meat. Meat Sci. 80: USDA (United States Department of Agriculture). (2014). Livestock and poultry: worldmarket and trade. Foreign Agricultural Service Approved by the World Agricultural Outlook Board/USDA, April Van Laack, R. L. J. M., Liu, C. H., Smith, M. O., Loveday, H. D. (2000). Characteristics of pale, soft, exudative broiler breast meat. Poult. Sci. 79: Walker, J. M., Fletcher, D. L. (1993). Effect of antemortem epinephrine injections on broiler breast meat color, ph and heme concentration. Poult. Sci. 2 (Suppl. 1), Abstract 414:138. Wang, Y., Lehane, C., Ghebremeskel, K., Crawford, M. A. (2010). Modern organic and broiler chickens sold for human consumption provide more energy from fat than protein. Public Health Nutr. 13: Wilhelm, A. E., Maganhini, M. B., Hernández-Blazquez, F. J., Ida, E. I., Shimokomaki, M. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem. 119: Asia consumes 40 percent of world's chicken. Global poultry trends. May Zhang, L., Barbut, S. (2005). Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. Br. Poult. Sci. 46(6):

19 Russian poultry industry and poultry science - past, current stay and future S. Cherepanov, V. Fisinin All-Russian Research Institute for Farm Animal Genetics and Breeding, St.Petersburg, Russia, serg_cherepanov@list.ru All Russian Research Institute for Poultry Husbandry, Sergiev Posad, Russia fisinin@land.ru Since 1966 poultry production in Russian Federation is based on big industrial-type poultry enterprises ( poultry factories ). Nowadays in Russia there are 180 broiler and 305 layer poultry factories. Small farms and back-yard production play a minor role. In 2013 in Russia there were produced 3.8 mln ton of poultry meat (91% in poultry factories and 9% by small producers) 41,3bln eggs (shares respectively 79 and 21%). Per capita consumption of poultry meat in 2013 was 28.4kg, eggs- 262pcs. Now there is practically no import of eggs (only pedigree eggs in small amounts). Import of poultry meat dramatically decreased during previous few years and in 2013 was only 13,7%, including poultry meat import from Republic of Belarus (within Customs Union with Russia). That means Russia has reached the level of self-sufficiency in poultry products. The Government of Russian Federation in has introduced a special Program for support of domestic poultry production. Due to fulfilment of the State Program for Support of Poultry Production within five years ( ) poultry meat production in Russian Federation increased for thousand tons or 88% Figures 1 and 2 reflect the dynamics of poultry meat and eggs production in Russia in past, currently and prospects for the future. Figure 1. Dynamics of poultry meat production in Russia There should be emphasized the growing role of poultry meat in nutrition balance of human population in Russia. Its share has increased from 18% in 1990 to 44% in 2012 and we expect further growth of poultry meat consumption. Figures 1 and 2 display this tendency. 19

20 Figure 2. Changes of meat consumption balance of human population in Russia Due to high nutritional value and relative low production cost per unit, broiler meat is and will stay in the future as a basic product in meat nutrition of population in the country. But the production of meat of other poultry species first of all turkeys- grows actively. Nowadays in Russia there are 25 big industrial-type turkey complexes. In 2013 they produced 126,7 thousand ton turkey meat (compared to 64,7 in 2101). Also actively increases quail production- both for eggs and meat, ducks and geese production with use domestic and imported strains and breeds. Figure 3. Dynamics of egg production in Russia Egg production in the country gradually comes closer to biologically justified standards of consumption of eggs and egg products. Further growth of egg production will be ensured not due to increasing of the number of poultry enterprises and layer flocks size, but due to growth of egg performance, egg quality and better utilization of produced eggs. There increases the share of eggs with improved quality and functional properties. Among them eggs, enriched with valuable substances- vitamins (A,B,E), minerals (Se), PUFA (Omega-3), Market demand for such eggs grows steadily. In ,2% of all produced eggs were sold as shell eggs (table and dietetic), 10%- as enriched with valuable substances, 4,3% processed for powdered egg products, 4,0%- processed for liquid egg products, 1,5% - processed for culinary egg products (peeled boiled eggs, omelets, rolls etc.). There is expected growth of 20