Bieżący numer

Archiwum

Hodowla drobiu we Włoszech
Antonella Lomastroa, Tomasz Szwaczkowski

Generalnie, rynek drobiu we Włoszech jest samowystarczalny, będąc zdominowany przez kilka dużych firm. Począwszy od lat 40. XX wieku notowany jest wzrost udziału tzw. komercyjnych zestawów. Doprowadziło to do marginalizacji lokalnych ras, które obecnie są objęte programami ochrony zasobów genetycznych. 
 
Literatura:
 
1.                  AIA. 2017. http://www.aiafood.com
2.                  Amadori 2017. https://www.amadori.com
3.                  Baldi G., Soglia F., Mazzoni M., Sirri F., Canonico L., Babini E., Laghi L., Cavani C., Petracci M. 2017. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal 2: 1–10.
4.                  Carcò G., Grajewski B., Cassandro M., Lisowski M., Szwaczkowski T. 2018. Genetic variability of some Italian and Polish duck breeds. Ital. J. Anim. Sci. 0:1–8.
5.                  Cassandro M. 2015. La rete della biodiversità avicola italiana: La Caratterizzazione Genetica. 51° Convegno Naz della WPSA.
6.                  Cerolini S. 2015. Attività di ricerca relative alla conservazione della biodiversità avicola in Italia. 51° Convegno Naz della WPSA.
7.                  Cozzi G., Ragno E. 2003. Meat Production and Market in Italy. Agric. Conspec. Sci. 68:71–77.
8.                  Dalle Zotte A., Cecchinato M., Quartesan A., Bradanovic J., Tasoniero G. P.E. 2014. How does “Wooden Breast” myodegeneration affect poultry meat quality? 60th Int. Congr. Meat Sci. Technol. 476–479.
9.                  De Tullio E. 2013. Brochure Amadori:1–36.
10.              Kuttappan V.A. 2012. Characterization and Consumer Acceptance of White Striping in Broiler Breast Fillets. Theses Diss. 530:4–35.
11.              Kuttappan V.A., Hargis B.M., Owens C.M. 2016. White striping and woody breast myopathies in the modern poultry industry: a review. Poult. Sci.:1–10.
12.              Lorenzi M., Mudalal S., Cavani C., Petracci M. 2014. Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy. J. Appl. Poult. Res. 23: 754–758.
13.              Mead G.C. 2004. Meat quality and consumer requirements. Poult. Meat Process. Qual.1: 1–18.
14.              Özdemir D., Özdemir E.D., De Marchi M., Cassandro M. 2013. Conservation of Local Turkish and Italian Chicken Breeds: A Case Study. Ital. J. Anim. Sci. 12: 313–319.
15.              Petracci M., Mudalal S., Soglia F., Cavani C. 2015. Meat quality in fast-growing broiler chickens. Worlds Poult Sci J. 71: 363–374.
16.              Tessari A., Godley A. 2014. Made in Italy. Made in Britain. Quality, brands and innovation in the European poultry market, 1950–80. Bus. Hist. 56: 1057–1083.
17.              The Commission of the European communities. 1996. COMMISSION REGULATION (EC) No 1263/96 of 1 July 1996 supplementing the Annex to Regulation (EC) No 1107/96 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Regulation (EEC) No 2081/9. Off J. Europ. Communities. L163:1–3.
18.              Thiruvenkadan A.K., Prabakaran R., Panneerselvam S. 2011. Broiler breeding strategies over the decades: An overview. Worlds Poult Sci J. 67:309–336.
19.              UNAITALIA. 2017. http://www.unaitalia.com