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Comparison of organic and conventional chicken meat from the consumer’s perspective: production properties and sensory attributes

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The aim of this study was evaluation of the properties of chicken meat from organic and conventional rearing systems which are observable by the consumer. The production properties (weight and yield) of different cuts/portions and sensory attributes of fresh eviscerated carcasses were investigated. The breasts of conventional chicken showed a significantly higher weight and yield … [Read more…]

The influence of intercropping maize with cowpea on the yield and quality of fresh fodder

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Low cost and high dry-matter content are the reasons why cereals play an important role in feeding ruminant animals. Nevertheless, maize forage is poor in protein content, which leads to low quality and nutritive value. In view of the high feed costs of protein supplementations, legumes can be used in livestock nutrition for their high … [Read more…]