Sustainable poultry production

PRESENTATION

BROCHURE Carlos Palacios Riocerezo

SUSTAINABLE POULTRY Production Carlos Palacios Riocerezo

SUSTAINABLE POULTRY Production

SUSTAINABLE POULTRY

Carlos Palacios Riocerezo

Production Carlos Palacios Riocerezo

SUSTAINABLE POULTRY Production

Sustainable Poultry Production

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Modern society calls for foods that are produced through increasingly sustainable means of production that also ensure animal welfare. This book addresses the situation of poultry farms that employ more sustainable production methods than those of industrial farms. It also explains the production systems and the characteristics of the foods they produce.

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TARGE AUDIENCE:

✱ Animal production vets. Poultry ✱ Animal production technicians ✱ Professionals in sustainable poultry production ✱ Veterinary students ESTIMATED FORMAT: 22 × 28 cm RETAIL PRICE NUMBER OF PAGES: 128 NUMBER OF IMAGES: 150 BINDING: hardcover ESTIMATED PUBLISHING DATE: To be fixed

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Author CARLOS PALACIOS RIOCEREZO Dr Carlos Palacios Riocerezo obtained his PhD in veterinary medicine from the University of León, Spain.

He is a lecturer in the Faculty of Agricultural and Environmental Sciences at the University of Salamanca.

COLLABORATORS Manuel González Ronquillo, Carlos Sañudo Astiz, José Alfonso Abecia Martínez, David López Carbonell, Isabel Revilla Martín, Mario Sánchez García, and Javier Plaza Martín.

KEY POINTS:

➜ Brings together the latest scientific knowledge and novel techniques in the field of sustainable poultry production. ➜ Analyses the special features of sustainable production, from the most suitable breeds or strains to the most noteworthy food safety and productive aspects. ➜ Reviews the different sustainability and organic certifications in Europe.

Presentation of the book The purpose of this work is to gather the most recent scientific knowledge and techniques emerging in the area of alternative poultry production, which promotes food production systems that are more respectful to the environment, animal welfare, and food safety. Initially, the traditional production systems that still thrive in Latin America, Asia, and Africa, disappeared due to market demands for larger quantities of cheaper foods. Traditional farms changed their facilities by introducing more technology, reducing production costs, and diversifying into new breeds and strains of animals, particularly throughout Europe.

However, demands from consumer groups with high purchasing power have revived the production systems that defend better animal welfare conditions and a minimal environmental impact. Here we define the latest concepts in sustainability in relation to poultry production, the breeds or strains suitable for use in meat or egg production, the diseases associated with these new approaches, the characteristics of the facilities required, some of the certified classifications available in Europe, and the differentiated nutritional qualities of the produce. The ultimate objective of this book is to provide the reader with the most up-to-date information regarding sustainable poultry production.

Carlos Palacios Riocerezo

Sustainable Poultry Production

The author Carlos Palacios Riocerezo Dr Carlos Palacios Riocerezo earned his PhD in veterinary medicine from the University of León (Spain) in 2010, specialising in organic livestock production. He is a member of the European Commission’s Expert Group for Technical Advice on Organic Production (EGTOP).

Since 2000, he has participated in the creation and consolidation of several projects concerning organic poultry for meat and eggs in Spain’s northern plateau. Carlos has participated in 21 research projects and R&D contracts, beside enterprises promoted by governments, private companies and livestock farmers’ associations in Colombia, Mexico, and Dubai, which has afforded him the opportunity to develop organic farming projects in developing countries.

He has published 19 chapters in books and three works as the sole author, as well as 42 articles in peer-reviewed international journals and scientific magazines published in various countries. Furthermore, he has delivered over 140 seminars and conferences lectures, and made 94 contributions at Spanish and international conventions.

He tutors master’s students at the National Autonomous University of Mexico. Dr Palacios has been recognised on three occasions at the Andrés Núñez de Prado National Awards for Research in Organic Production; in 2018, he was awarded the first prize.

Collaborators Manuel González Ronquillo Dr González earned his degree in veterinary medicine and animal husbandry at the Autonomous University of the State of Mexico (UAEM), and a PhD in veterinary medicine from the University of Zaragoza (Spain). He lectures in the UAEM’s Department of Animal Nutrition and belongs to the consolidated Academic Group (UAEM-CA-193) for Science and Innovation in Livestock Technology. He is a Level 2 national researcher in the Mexican National System of Researchers. Manuel has published over 50 articles in indexed journals.

Carlos Sañudo Astiz Dr Sañudo obtained his PhD in veterinary medicine (1980) and is Professor of Animal Production and Ethnology at the University of Zaragoza. He has published several books in the area of ethnology, most of them containing chapters about poultry, and a monograph dealing uniquely with this taxonomic group: World Atlas of Poultry Breeds (Servet Publishing, Zaragoza, 2013). His research activity centres around carcass and meat quality, including poultry meat.

José Alfonso Abecia Martínez Dr Abecia earned his PhD in veterinary medicine (1992) at the University of Zaragoza where is currently the Professor of Animal Production. One of his lines of research is the morphological assessment of poultry. He authored a chapter on the morphological assessment of caged poultry in the book Valoración morfológica de los animales domésticos (Morphological Assessment of Domestic Animals), published by the Spanish Ministry of the Environment and Rural and Marine Affairs, 2009, and edited by Carlos Sañudo Astiz.

Sustainable Poultry Production

David López Carbonell Student of veterinary medicine at the University of Zaragoza. Breeder of native and foreign poultry breeds. Contributor to the recognition and genetic improvement of the Alicante breed.

Isabel Revilla Martín Dr Revilla has a PhD in biotechnology and food science. She lectures in food technology at the Higher Polytechnic School of Zamora (University of Salamanca). She has worked in the area of quality in organic food for the last 12 years. Isabel shared first place in the Andrés Núñez de Prado National Awards for Research in Organic Production along with Carlos Palacios in 2018 and was runner-up in 2011.

Mario Sánchez García

Javier Plaza Martín Javier Plaza obtained a degree in environmental sciences and agricultural engineering and a master’s in agricultural engineering from the University of Salamanca (Spain). He is currently completing his PhD in the field of agricultural biotechnology, specifically in the use of remote sensing in agricultural and environmental applications. Javier’s is mainly interested in improving the management of local ecosystems, most notably pastureland ecosystems which represent one of the leading examples of sustainable agriculture.

hkeita/shutterstock.com

Mario Sánchez is an agricultural engineer. He holds a Master’s Degree in Biosystems Engineering. He is a researcher at the Institute of Grapevine and Wine Sciences (University of León). He has published four scientific articles, four articles in specialist magazines, and two book chapters.

Table of contents 1. Sustainability in poultry farming Current global challenges and principles of the transition to sustainability General concept Environmental aspects of poultry production Social aspects of poultry production Institutional aspects of poultry production Economic aspects of poultry production Consumption and demand patterns for freerange poultry products

2. Description of alternative poultry production systems in the European Union Meat production Egg production

3. Poultry production in Latin America Introduction Overview of poultry production in Latin America

4. Situation of native poultry breeds and their crossbreeds in Spain Spanish chicken breeds The sustainable system’s adaptability to the characteristics of native breeds

5. Characteristics of the facilities for alternative production systems Housing and annexes Courtyards and pasture areas. Sowing, vegetation coverage, woodland Equipment required in the housing facilities Farm sustainability

6. Production standards applicable to sustainable poultry production Overview EU and US regulations

7. Emerging diseases associated with alternative production systems Introduction Main environmental factors and their impact on poultry health and diseases Major diseases in alternative production systems

8. Quality of poultry meat and eggs from sustainable production The effect of industrial, free-range and ecological production systems on chicken meat quality The effect of industrial, free-range and ecological production systems on egg quality

9. Worldwide markets in sustainable poultry products and future prospects Market developments in ecological products Market demand Global market trends Egg consumption

References

Plaza Antonio Beltrán Martínez, 1 Centro Empresarial El Trovador planta 8, oficina 50002 Zaragoza, España

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SUSTAINABLE POULTRY Production Carlos Palacios Riocerezo

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ALTERNATIVE POULTRY PRODUCTION SYSTEMS

MEAT PRODUCTION

CONVENTIONAL CLOSED PRODUCTION SYSTEM

In Europe, there are several local certifications that guarantee that chickens have been produced using specific production systems, feed types, and genetic strains. Examples include the French Label Rouge and the labels found on chickens and other types of poultry (e.g. Capón in Spain). These are local brands that do not fall under any common legislation, and thus are not discussed further in this section.

Currently, chicken meat supply is predominantly derived from so-called broilers, which are bred from strains specifically selected for very fast growth. Several types of broiler chicken are available, each with their own production systems and growth times. Of these, organic production systems currently constitute the most promising option for sustainable poultry production in Europe. Meat from other bird species, such as turkeys and ducks, is generally produced using industrial systems similar to those used to produce chickens. For this reason, the differences between the different systems will be explained focusing on the species Gallus gallus.

The conventional closed production system is the most widespread throughout the world. For their 42- to 45-day lifespan animals remain in facilities designed for the rearing of chickens through all phases of growth. These are closed facilities in which light, humidity, and temperature are modulated by computer systems, with air injectors and extractors, humidifiers, sprayers, heaters, and systems to control the intensity and number of hours of light (20–23 hours per day). All processes are controlled by computer systems that receive information from probes located throughout the facility. These systems require a lot of energy (electricity, diesel fuel, etc.) and are environmentally expensive.

In general, the social production system is based on agreements between poultry farmers and integrating companies. The farmer invests in and maintains the facilities, while the integrating company provides the animals and the feed they consume.

The farmer receives a payment or a salary that is dependent on meeting certain production requirements (number of deaths, quality of the meat obtained, conversion rates, etc.).

The animals are allowed to move freely on the floor of the facility. Bedding usually consists of straw, wood shavings, rice hulls, etc. Feeders and drinkers are located close to the animals and are mounted on systems that allow adjustment according to the height of the animals. Approximately 16 chickens are housed per square metre of space (Fig. 1). There are no limitations on the use of raw materials or genetic strains.

European regulations This chapter describes the different systems of chicken meat production covered by Regulation (EU) No. 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No. 922/72, (EEC) No. 234/79, (EC) No. 1037/2001 and (EC) No. 1234/2007, and Commission Regulation (EC) No. 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No. 1234/2007 as regards the marketing standards for poultry meat. For each production system, the most important characteristics in terms of sustainability will be highlighted.

This system produces chickens that are certified in butcher’s shops as white chicken, similar to yellow chicken (i.e. those fed with a greater proportion of corn in order to give the meat a distinctive yellow colour).

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SUSTAINABLE POULTRY PRODUCTION

CONVENTIONAL OPEN PRODUCTION SYSTEM Conventional open production systems are located in areas with medium to high temperatures, little thermal variation, and no dominant winds. These systems are very similar to closed systems: they feature air injection and extraction systems, but also have windows that can be opened or closed automatically to regulate temperature and condensation.

The growth times and the strains used are the same as

those used in closed systems, but the recommended stocking density is 15 chickens/m2 (as opposed to 16 as in closed systems) (Fig. 2).

Conventional open production systems include Freedom Food systems (slaughter at 50 days, density of 15 chickens per square metre).

Conventional closed system Total control

days of life Lighting control 23–20 hours of light

Ventilation control Humidity and temperature control 16 chickens/m2 FIGURE 1. Schematic showing conditions in a conventional closed broiler production system with total environmental control.

Conventional open system Total control

days of life Lighting control 23–20 hours of light

Ventilation control

15 chickens/m2

Temperature control (first month)

FIGURE 2. Schematic showing conditions in a conventional open broiler production system with total environmental control.

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DESCRIPTION OF ALTERNATIVE POULTRY PRODUCTION SYSTEMS

EXTENSIVE INDOOR PRODUCTION SYSTEM The extensive indoor production system is the first system considered as an alternative breeding system according to European regulations. In these systems, animals must remain in the facility for at least 52 days before sacrifice, and therefore growth rates are lower. Slow-growing strains are usually used in these systems. Lighting conditions and environmental controls are similar to those described for conventional open production systems.

These facilities typically have windows and use natural ventilation most of the time. The densities are similar to those of conventional open production systems. The big difference is the age at which the broilers are slaughtered, which is up to 1 week later.

The animals produced tend to be heavier, but feeding restrictions are put in place to avoid excessive accumulation of fat. Rations usually consist of smaller amounts of protein concentrates during the first weeks of life and smaller amounts of cereals in the final weeks. To compensate, the proportion of raw fibre in the ration is increased (Fig. 3).

FREE-RANGE PRODUCTION SYSTEM The free-range production system is recognised by European legislation and is the first to propose a very different approach to production, although it does maintain a minimum slaughter age of 52 days. However, animals are provided with outdoor access: the facility must have exits of specific dimensions that allow the

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animals to access the outdoor area during the day and to return at night. Compared with the aforementioned systems, this system demands greater adaptability of the animals to their environment. The total environmental control of the other production systems is absent, and therefore animals are more vulnerable to inclement weather and may develop diseases not encountered in conventional systems.

The use of protein concentrates is limited; at least 70% of the animals’ food must be derived from cereals. In some cases the proportion of corn in the feed is increased to give the meat a more yellow colour. The stocking density in the facilities, which in turn determines the profitability of the farm, is lower than that of the other production systems, at 13 chickens/m2 (Fig. 4).

For at least half of their life, chickens must have continuous daytime access to an outdoor area (1 m2/chicken), part of which must be covered by vegetation. Facilities must have pop-holes that can be left open during the day and closed at night (Fig. 5). Chickens in outdoor areas should be protected from attacks by vermin and predators. The perimeter of the facility is usually protected with a wire fence of approximately 2 m high and 50 cm deep. This prevents or discourages the entry of dogs, foxes, and other predators.

Because chickens in these types of production systems tend to spend a lot of time outdoors, it is advisable to provide shaded areas, and to use concrete construction for ease of cleaning.

Extensive indoor system

days of life Lighting control 23–20 hours of light

Ventilation control

15 chickens/m2

Temperature control (first month)

FIGURE 3. Schematic showing conditions in an extensive indoor broiler production system.

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SUSTAINABLE POULTRY PRODUCTION

Free range days of life

13 chickens/m2 70 % cereal

1 m2/ chicken

FIGURE 4. Schematic showing conditions in a free-range broiler production system.

In Spain, chickens sold as Pollos Certificados are raised in very similar conditions (slaughter age: 56 days; density: 10–17 chickens/m2).

TRADITIONAL FREE-RANGE PRODUCTION SYSTEM

the free-range production system, but the animals must have continuous outdoor access from 6 weeks of life and the outdoor area should be at least 2 m2/chicken. The main limitations associated with this type of system are the requirements to limit the surface area of the poultry house to 1,600 m2 and the maximum number of chickens to 4,800. Consequently, overall animal density cannot exceed 3 chickens/m2. Since these facilities also include corridors, a quarantine area, feed stores, offices, etc., in

This type of system uses the same type of facilities as the freerange production system, but the slaughter age is increased to up to 81 days. Producers using this type of system therefore select slow-growing strains of chicken derived from autochthonous French or Spanish breeds that are later subjected to selection on specialised farms. In France the breeding sector is more developed and these farms are more common owing to the presence there for many years of certified brands such as Label Rouge. The production characteristics of the few existing autochthonous Spanish breeds, and the possibilities of using these breeds in traditional free-range production systems will be discussed in another chapter.

The stocking density in the facilities is limited to 12 chickens/m2. As described for the previous production system, at least 70 % of the animals’ food must be derived from cereals (Fig. 6). Pop-holes must have a combined length of at least 4 m/100 m2 surface of the house. The conditions are those of FIGURE 5. Pop-holes to provide animals with outdoor access.

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DESCRIPTION OF ALTERNATIVE POULTRY PRODUCTION SYSTEMS

Slow-growing strain

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Traditional free range

days of life

12 chickens/m2 70 % cereal

Total surface area of poultry house: 1,600 m2 4,800 chickens maximum

2 m2/chicken

FIGURE 6. Schematic showing conditions in a traditional free-range broiler production system.

A similar production system is used to produce Beter Leven chickens in the Netherlands (slaughter age: 56 days, density: 12–13 chickens/m2) and Caserío or Corral chickens in Spain (slaughter age: 76 days).

addition to the area in which the chickens are housed, in practice the density of animals in the poultry house is 12 chickens/m2.

FREE-RANGE TOTAL FREEDOM PRODUCTION SYSTEM This production system is very similar to traditional free-range system in terms of floor-space requirements, overall dimensions of the poultry house, food, breeds or strains used, and slaughter age, etc. The two systems only differ in that the dimensions of the outdoor areas must provide more than 2 m2 of space per chicken and the chickens must have continuous outdoor access from 4.5 weeks of life (Fig. 7).

Because the animals tend to spend a lot of time outdoors, it is recommended to provide shaded and sheltered areas.

Normally, trees are planted and vegetation grown in these outdoor areas. In broiler facilities with irrigation systems, vegetation

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Similar production systems are used for Free Range chickens in the United Kindgom (slaughter age: at least 56 days, density: 12–13 chickens/m2).

that provides cover all year round, such as cereals or grass, is recommended.

ORGANIC CHICKEN PRODUCTION SYSTEMS Organic chicken farming is not covered by Regulation (EU) No. 1308/2013, but by Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products, and repealing Council Regulation (EC) No. 834/2007, which will come into force on January 1, 2021.

This system has the strictest regulations of all the systems discussed so far, with specific requirements relating to the facilities, animal origin, animal feed, the characteristics of the environment, and animal welfare during growth, transport, and slaughter. A very strict traceability system must also be put in place so that the consumer can be assured that the organic

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SUSTAINABLE POULTRY PRODUCTION

Slow-growing strain

Free range total freedom

days of life

12 chickens/m2 70 % cereal

Total surface area of poultry house: 1,600 m2 4,800 chickens maximum

>2 m2/chicken

FIGURE 7. Schematic showing conditions in a free range total freedom broiler production system.

chicken they purchase has been produced in strict accordance with current regulations.

Slaughter age must be 81 days or more. Consequently, slow-growing breeds or strains are used in these production systems. The facilities are open, like those of free-range production systems, but maximum occupancy is limited to 10 chickens per square metre in poultry houses (maximum dimensions, 1,600 m2; maximum occupancy, 4,800 chickens). The number of hours of light to which the animals are exposed indoors is limited to 16 hours and outdoor lighting that further increases this level of exposure is prohibited. Feeders and drinkers must also be installed inside the facility, as well as perches to which chickens can climb and rest upon (Fig. 8). The flooring should predominantly consist of bedding material such as straw, wood shavings, rice hulls, etc.

Vegetation should be planted in the outdoor area to allow the animals to “graze” (Fig. 9). Plants with a growth cycle that coincides with the animal production process should be selected.

The minimum floor space per chicken is 4 m2. Trees and shaded areas must be provided. Drinkers and feeders must also be located in these outdoor areas (Fig. 10). Animal density in the

“grazing” zones should not exceed 580 animals per hectare.

A separate, unused outdoor area, similar to that used by the chickens, must also be provided, and should be left free of the presence of animals to allow recovery of vegetation and soil. Containment and surveillance systems must ensure the absence of predators. Mobile accommodation is permitted for the rearing of animals of over 1 month of age.

Certified organic production requires additional commitments. Feed must be certified organic and at least 30% should come from the farm itself or from nearby certified farms. Antibiotics or synthetic substances should not be used in the rearing of animals (see Certification in organic poultry farming for more information).

There are many different approaches used to produce and market chicken meat. This allows for nonrigorous labelling that makes it very difficult for consumers to distinguish between products.

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DESCRIPTION OF ALTERNATIVE POULTRY PRODUCTION SYSTEMS

Slow-growing strain

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Organic days of life

Maximum 16 hours of light

Perches 10 chickens/m2 70 % cereal 100 % organic feed

Total surface area of poultry house: 1,600 m2 4,800 chickens maximum

>4 m2/chicken 580 chickens/ha

FIGURE 8. Schematic showing conditions in an organic broiler production system.

FIGURE 9. Chickens feeding and grazing outdoors.

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FIGURE 10. Feeders and drinkers in the outdoor yard area.

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