Niche and Organic Chicken Products describes the key recent findings in the science of extensive and organic chicken and egg production.

Niche and Organic Chicken Products analyses in depth some of the key issues concerning choice of breed, rearing method and product quality and puts them in a practical context which will be invaluable to those contemplating diversification into these enterprises or those already in the business. It will also provide other researchers with an up to date reference source for this emerging branch of poultry science.

Contents

Introduction
Definitions

1. Historical background
2. Market background
3. Protein sources for organic and niche poultry

Factors Affecting the Quality of Extensively Produced Poultry Meat

4. Market background and the bird growth characteristics
5. Carcass damage, color and nutrient composition
6. Conversion of muscle to meat, flavor and tenderness: Discussion of meat quality issues
7. Pasture types and pasture management
8. Organic pullet rearing

Poultry in Whole Farm Systems

9. Background to poultry production practice and scope for adaption to organic production
10. Whole farm systems including organic chickens: Nutrient balances and viability
11. Rotations and constraints

Index

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