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Improvement of organic eggs
The overall objective is to investigate different strategies for production of organic eggs of high and differentiable quality regarding appearance (yolk colour), sensory quality, shell strength and egg albumen protein content providing more convenient related egg products compared to conventional egg products. Specific objectives are:
- To study the effect of hen genotypes providing new properties in nutrient requirement, egg production, egg quality and "sustainable multiple purpose for egg and meat"
- To identify additional, new protein feed sources for organic laying hens in order to improve nutrient supply, in particular the a.a.s, when using diets with 100% organic feed
- To investigate how feeding strategies involving foraging
Moving to outdoor facilities april 2008
Contact person
Scientist Marianne Hammershøj
University of Aarhus
Faculty of Agricultural Sciences
Department of Food Science
Blichers Allé 20, P.O. Box 50
DK-8830 Tjele, Denmark
Phone +45 89 99 12 85; Fax +45 89 99 15 64
Email: Marianne.Hammershoj@agrsci.dk