Przetwórstwa drobiowe na małą skalę- Silverside, Jones.pdf

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CHAPTER 1
INTRODUCTION TO THE POULTRY
PROCESSING INDUSTRY
Poultry Production
As poultry production is a prime example of a vertically integrated agricultural industry, with
intensive rearing systems of birds of efficient feed conversion ratios and products of handy
size and ready marketability, it is not surprising that it is currently showing the strongest
growth in output of any category of meat. World-wide, it is a huge industry. Estimates of
poultry populations are detailed in Table 1. The largest increase in poultry populations
between 1979 and 1989 are in N&C America, S America & Asia. As a general rule, poultry
populations in developing countries are rising at a faster rate than in developed countries.
TABLE 1
World population of poultry in selected regions ('000's)
1979 1987 1988 1989
% increase 79–
89
% increase human pop
79–89
Africa
560 837 867 873
56
38
N&C America
758 1715 2089 2125
180
16
S America
552 843 896 961
74
22
Asia
2816 4347 4500 4702
67
22
Europe
1265 1373 1392 1394
10
3
Oceania
56
73
84
73
30
17
USSR
953 1174 1177 1207
27
10
Developed
Countries
3135 4362 4780 4810
53
8
Developing
Countries
3826 6001 6226 6525
71
25
World
6962 10364 11005 11335
63
20
Source: FAO Production Year-book
Because poultry has a very short life cycle and poultry products are traded internationally,
data on regional flock sizes are difficult to interpret. Estimates of world poultry meat
production in metric tonnes are detailed in Table 2.
The largest increase in poultry meat production took place in S America, particularly in the
mid 1980's. The increase in developing countries has generally been higher than in developed
countries but the impact is reduced because the increase in human population has been
greater. Poultry production is three times population growth in developed countries but only
double population growth in less developed countries.
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TABLE 2
Poultry meat production (1000 t)
1979 1987 1988
% Increase
1989
79–
89
% increase human pop
79–89
Africa
1090 1620 1658
1708 57
38
N&C America
9896 11026 11474
12087 22
16
S America
1608 9154 9480
10088 526
22
Asia
6350 7987 8304
8587 35
22
Europe
6812 8043 8237
8254 21
3
Oceania
283 439 468
460 63
17
USSR
2000 3127 3235
3250 62
10
Developed
Countries
19639 23386 24118
24731 26
8
Developing
Countries
8400 12216 12795
13086 56
25
World
28039 35603 36913
37817 35
20
Source: FAO Production Year-book
Poultry Consumption
Estimates of world poultry consumption are detailed in Table 3. Levels of poultry
consumption are increasing throughout the world and the increase in developing countries is
about double the world average. This has been achieved through increased local production
which has kept pace with demand.
TABLE 3
World poultry meat consumption (kg per head of human population)
1979 1987 1988 1989
% increase 79–
89
% increase human pop 79–
89
Africa
2.49 3.00 2.94 2.90
16
38
N&C America
26.76 26.23 27.07 27.96
4
16
S America
6.58 32.1 32.43 33.81
414
22
Asia
2.68 2.92 2.97 3.04
13
22
Europe
13.37 15.19 15.39 15.52
16
3
Oceania
12.96 18.03 18.91 18.47
43
17
USSR
8.12 11.64 11.94 11.73
44
10
Developed
Countries
16.65 18.67 19.12 19.45
17
8
Developing
Countries
2.77 3.35 3.41 3.42
23
25
World
6.47 7.09 7.20 7.25
12
20
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Source: from FAO Production and Trade Year-books
The recommended average daily intake of protein is 0.6g/kg body weight or 12–60g per day
depending on age and weight. Poultry products such as chicken have a high protein content.
Table 4 shows the % protein content of some common foods and their consumption. The table
shows that the less developed countries appear to consume sufficient protein. A better
interpretation would be that there is sufficient protein available for all to eat. In practice,
protein distribution is skewed in Idc's so that some areas have plenty whereas others have
very little.
Food type
(Protein source)
TABLE 4
% Protein content and consumption of some common foods
Consumption in kg dry matter/head/yr 1989
% Protein
Developed
Developing
World
Chicken
19
Duck
11
3.70
0.65
1.38
Turkey
21
Beef
21
5.68
0.83
2.00
Pork
25
8.14
1.87
3.36
Sheep
23
0.26
0.18
0.29
Fish
17
3.14
1.14
1.62
Milk
3.5
10.70
0.90
3.25
Egg
12.8
1.96
0.51
0.86
Rice
7.6
1.54
9.23
7.39
Wheat
8.4
26.1
9.68
13.70
Pulses
6
1.01
0.56
0.67
Groundnuts
25
0.49
1.27
1.09
Soya Beans
40
19.33
4.76
8.22
Potatoes
2.1
3.39
0.40
1.11
Total
85.44
31.98
43.56
Source: from The Report of the Scientific Review Committee, 1990, Health and Welfare,
Canada
Although this document concerns slaughter and processing for meat production, poultry are
also kept for their eggs. Eggs are a highly versatile food containing many essential nutrients.
They are classified in the same protein food group as meat, poultry and fish (see Table 4). In
developed countries per capita consumption of eggs has remained almost static over the last
ten years but in less developed countries has risen by 37%, about 1.5 times faster than
population growth. This has been achieved through improvements in local production rather
than increased importation. This indicates a sharp increase in poultry husbandry skills and
readiness to undertake intensive production. The flocks used for both table and hatchery egg
production are found in significant numbers and eventually end up at poultry processing
plants.
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The outlook for world poultry production is for continued strong growth. Poultry production
is projected to continue to expand in N&C America and the EC. Further growth in Asia,
particularly Thailand, is expected as a result of strong demand from Japan and the
development of the EC market. Growing domestic demand in Brazil & China should result in
higher production levels. In the old Soviet Bloc and eastern Europe, production is projected to
fall as a result of reorganisation following market liberalisation. Demand in less developed
countries will continue to grow at least apace with population.
TABLE 5
World consumption of hen eggs in shell (kg per head of human population)
1979 1989 % increase 79–89 % increase human pop 79–89
Africa
1.97 2.35
19.27
38
N&C America
14.35 12.99
-9.46
16
S America
5.19 7.06
35.87
22
Asia
3.34 4.46
33.34
22
Europe
14.26 14.38
0.83
3
Oceania
11.74 9.51
-18.97
17
USSR
13.89 16.23
16.79
10
Developed Countries 15.06 15.34
1.86
8
Developing Countries
2.88 3.95
37.20
25
World
6.12 6.67
8.94
20
Source: FAO Production & Trade Year-books
Poultry Rearing Systems
There are many species and breeds of poultry which are used by man. Some are of more
importance than others. The domestic chicken ( Gallus domesticus ) has assumed World-wide
importance and accounts for more than 90% of the world's poultry flocks. Ducks account for
about 5% of the world's poultry flocks and turkeys for about 2%. Table 6 details % world
distribution of the three most important poultry species during 1989.
Other poultry species of lesser world importance are geese, guinea fowl, doves, pigeons,
pheasants, quail and ostriches. It is estimated that together these species account for less than
3% of the world's poultry flocks.
TABLE 6
1989 % World distribution of the three most important poultry species
Chickens
Ducks
Turkeys
Africa
8
3
2
N&C America
19
3
37
S America
9
2
4
Asia
40
87
5
Europe
12
5
31
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Oceania
1
-
1
USSR
11
-
20
Developed Countries
43
7
89
Developing Countries
57
93
11
World
100
100
100
Source: FAO Production Year-book
Poultry raising is classified into intensive or extensive systems. Where movement is restricted
and birds are kept close together at elevated temperatures, broilers grow rapidly to market
weight. In these intensive rearing conditions chickens (broilers) are ready for slaughter in 8–
12 weeks and weigh 1.6–1.8 kg. Ducks or ducklings are ready in 8–12 weeks and weigh 1.7–4
kg. Turkeys are ready in 12–30 weeks and weigh 4.5–15 kg.
Intensive rearing systems are usually constructed on hen houses of 8 × 25m which contain
1000 birds per unit. Each producer has many units and contracts to sell his birds at a given
weight on a given day. His day - old chicks, feed supplier, veterinarian, transport of birds to
the abattoir etc are all programmed to meet a predefined production schedule. These intensive
systems are highly programmable, predictable and cost effective.
The intensive system of poultry production prevents or minimises exposure to natural
conditions. The extensive system permits the fullest exposure to natural conditions. Where the
flock is allowed a free range, feed inputs are used by the bird for exercise and maintenance of
body temperature before meat production. Social interaction and the stresses of everyday life
use up food energy. This may be regarded as an inefficient production system.
Where extensive systems are practised, the birds are left to scratch for food. This appears
cheaper than intensive systems but slaughter weight/time is much more difficult to predict and
the system generally can not be used as a basis of contract between producer and meat packer.
In the developed world it is estimated that in excess of 95% of the worlds poultry flocks are
reared under intensive conditions. In the developing world the extensive systems are the most
usual practices. While this may be due, in some instances, to a lack of poultry management
skills, knowledge, infrastructure, capital etc, it may be a natural reaction to the tropical
climate.
Poultry have an internal body temperature between 41.2 and 42.2°C, which is about 2–3°C
higher than that of mammals. Chicks have a body temperature about 2–3°C lower than that of
an adult bird but the adult temperature is reached within about a week of hatching. The major
problem poultry have when exposed to temperature extremes is to maintain efficient
functioning of their metabolic processes. The relatively high body temperature maintained by
poultry means that they are significantly more vulnerable to extremes of heat. This is because
they maintain a body temperature only 3–5°C below the temperature at which protein
inactivation starts. In poultry production, birds kept within the range 21–26°C at humidities
within the range 50–90% will give the highest levels of food conversion into growth.
However, at higher temperatures (about 30°C) humidities within the range 30–70% have been
shown to reduce growth rate.
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