Organic production of poultry meat

Abstract

Ekološka proizvodnja mesa peradi predstavlja uzgoj peradi na etološki prikladan i prihvatljiv način, uz očuvanje bioraznolikosti, te proizvodnju visokovrijednih proizvoda koji pozitivno utječu na zdravlje potrošača i na kvalitetu njihova života. Ekološki proizvedeno meso peradi bolje je kvalitete, tj. ukusnije je, sadrži manje štetnih tvari i ima bolja fizikalno-kemijska svojstva u odnosu na meso peradi uzgojeno u uvjetima konvencionalne proizvodnje. U odnosu na meso peradi proizvedeno u konvencionalnim uvjetima intenzivne proizvodnje ne sadrži rezidue pesticida, antibiotika, kokcidiostatika i ostalih terapeutika, te nema pojave BMV sindroma. Još jedna od značajnijih prednosti ovakve proizvodnje je, i u tome, što ne traži velika ulaganja, veliki utrošak radne snage, te omogućava zadovoljavajuću zaradu i brz obrt uloženih sredstava, a uz to sve prisutan je i visok interes tržišta koji potražuje ovakve proizvode visoke kakvoće.Organic production of poultry meat presents the breeding of poultry in an ethologically appropriate and acceptable way, with the preservation of biodiversity and the production of high quality products, which have a positive impact on the health of consumers and the quality of their lives. Organic produced poultry meat is better in quality, is more tasty, contains less harmful substances and have better physico-chemical performance compared to meat from poultry wich has grown under conventional production. Compared to poultry meat produced under conventional conditions there are no residues of pesticides, antibiotics, coccidiostatics and other pharmacological supstances, and there is no PSE syndrome. Another advantage of organic production is low costs of investments and labor costs, and a fact that it ensures a good profit and fast turnover of invested goods. There is also a high market interest in such high quality product