Breeds and strains

The stock should be indigenous or acclimatized to the farm or region. Thus, traditional, unimproved breeds and strains are preferred over genetically improved hybrids, raising questions over the appropriate nutrient requirements of such stock. 

Table 6.2. Comparison of the carcass and meat quality of the same breed and strain of broiler chickens (Ross male) raised conventionally and organically. (From Castellini etal., 2002b.)...

When selecting the breed or strains, the livestock s ability to adapt to the conditions of their surroundings, their vitality and their resistance to diseases shall be taken into account. Breeds and strains used in intensive livestock production that are prone to diseases and other health problems must be avoided. Preference must be given to indigenous breeds and strains of breeds adapted to local conditions. 

The modem egg industry is a result of a series of technological advances. In the 1870 s, incubators began to be used commercially to hatch chickens, rapidly increasing the number of commercial hatcheries. Poultry breeders apphed scientific principles to develop improved breeds and strains of chickens for e production. Land-grant colleges engaged in research in poultry nutrition and feeding. This led to improved mans ement practices and more efficient... 

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