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1.
|
Invited
Lecture
Trends in
the European poultry and egg market and the impact of European Union
enlargement
P.
MAGDELAINE
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|
2.
|
Invited
Lecture
Factors
driving consumer response to information on the avian influenza
M.
MAZZOCCHI, A. E. LOBB, W. B. TRAILL
|
|
3.
|
Invited
Lecture
Two
approaches on food safety along the poultry chain – analysis of
antibiotic residues in poultry meat and species authentication
S.
ANDRÉE, S. STIRTZEL, F. SCHWÄGELE
|
|
4.
|
Invited
Lecture
Application
of genomic approaches in egg quality research
J. VILKKI
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|
5.
|
Generation
of novel hypothesis on the control of shell gland function from
micro-array experiments; implications for shell quality
I.C. DUNN,
M.M. BAIN, C.L. CROSSAN, D. WADDINGTON |
|
6.
|
Bacteriological
contamination of eggs and eggshell quality in furnished cages and
non-cage systems for laying hens: an international on-farm comparison
K. DE REU,
T.B. RODENBURG, K. GRIJSPEERDT, M. HEYNDRICKX, F.A.M. TUYTTENS, J.
ZOONS, L. HERMAN |
|
7.
|
Estimation
of the vertical and horizontal bacterial infection of hen’s table
eggs
K. DE REU,
M. HEYNDRICKX, K. GRIJSPEERDT, T.B. RODENBURG, F. TUYTTENS, M.
UYTTENDAELE, J. DEBEVERE, L. HERMAN |
|
8.
|
Invited
Lecture
Vaccination
of poultry against Salmonella: what is the ideal vaccine (strain)?
U.
METHNER |
|
9.
|
Invited
Lecture
Contaminants
in eggs: effects of feed and environment
C.A.
KAN
|
|
10.
|
Egg and egg
shell quality during experimental infectious bronchitis
virus
infection in laying hens
J. ROBERTS,
K. CHOUSALKAR
|
|
11.
|
A high n-3
fatty acid egg vs. a high n-6 fatty acid diet: the significance of
health-oriented agriculture
N. SHAPIRA,
P. WEILL, R. LOEWENBACH
|
|
12.
|
Using the
dynamical stiffness (Kdyn)
in an egg quality monitoring scheme
K. Mertens,
B. De Ketelaere, F. Bamelis, B. Ostyn, B. Kemps, C. Perianu, I. Vaesen,
J. Zoons, E. Decuypere, J. De Baerdemaeker
|
|
13.
|
Invited
Lecture
Present and
future of IgY-Technology
P.A.
CHACANA
|
|
14.
|
Effects of
age on lipid deposition in breast muscle of mule ducks
P. CHARTRIN,
E. BAÉZA
|
|
15.
|
Yield and
quality of the Pectoralis major during recovery of broilers from early
feed restriction
E.T. MORAN,
JR.
|
|
16.
|
Invited
Lecture
Stunning
systems of poultry species
E.
LAMBOOIJ, M.A. GERRITZEN
|
|
17.
|
Invited
Lecture
Future
Challenge for Veterinary (Poultry) Meat Inspection
R. FRIES
|
|
18.
|
Predicting
the weights of the physical parts of broilers
R. DANISMAN
AND R.M. GOUS
|
|
19.
|
Effect of
the addition of a natural antioxidant into the marinate of broiler
meat upon lipoperoxidation (EPQ)
M.A.
FELLENBERG, A. ESPINOZA, J. ALARCÓN
|
|
20.
|
Invited
Lecture
Use of Fat
Co- and By-products in Poultry Nutrition
A.C.
BARROETA, M. BAUCELLS, R. CODONY
|
|
21.
|
Accumulation
of chlorinated hydrocarbon residues in the uropygial gland of the
Large White turkey
J.P.
BLAKE
,
M.E.
COOK
|
|
22.
|
Invited
Lecture
Effect of
EU zoonosis and other legislation on European poultry meat production
N.M. BOLDER
AND R.W.A.W. MULDER
|
|
23.
|
Polybrominated
diphenylether (PBDE) in poultry meat and eggs
M.
GENSLER, W. JIRA, K.-H. SCHWIND
|
|
24.
|
Dioxins and PCBs in
German meat and meat products – Results of a monitoring study with a
specific focus on poultry meat
W.
JIRA,
K.-H. SCHWIND
|
|
|
25.
|
Campylobacter
contamination during broiler processing
E.
PACHOLEWICZ
,
N.M.
BOLDER, F.F. PUTIRULAN
|
|
|
26.
|
Effects of
lipid levels on sensorial characteristics of duck breast meat
E. BAÉZA,
P. CHARTRIN
|
|
|
27.
|
Invited
Lecture
Harmonization
of methodology of assessment of meat quality features
M. PETRACCI,
E. BAEZA
|
|
|
28.
|
Oxidative
stability of chicken meat with natural and synthetic feed antioxidants
R.
HERRANZ, R. PLA, F. CALAFAT, B. VILA, M. MOR-MUR
|
|
|
29.
|
Invited
Lecture
Coping with
the PSE syndrome in poultry meat
H.
REMIGNON, C. MOLETTE, S. EADMUSIK, X. FERNANDEZ
|
|
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30.
|
Breeding
for poultry meat quality traits - present and future
M.A. COOPER
|
|
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31.
|
Investigating
marketing strategies and consumption of ostrich meat in
Birmingham
,
UK
R.G. COOPER
|
|
|
32.
|
Effects of
crating on blood stress indicators, nutrient composition and meat
quality traits of broilers reared at two rearing temperatures
S. YALÇIN
, M. AKŞIT, K. METIN, D. ÖZDEMIR
|
|
|
33.
|
Characterisation
of broiler breast and leg meat for further processing
M.
PETRACCI, M. BIANCHI, C. CAVANI
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