The Impact of Nutrition on Poultry Meat and Egg Quality
A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Farm Animal Production".
Deadline for manuscript submissions: 25 September 2025 | Viewed by 997
Special Issue Editors
Interests: poultry production; meat and egg quality; autochthonous breeds; nutricines; functional food; health food consumption
Special Issues, Collections and Topics in MDPI journals
Interests: animal product quality; meat science; authentication of meat and meat products; nutrigenomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Poultry meat and eggs are a good source of nutrients, providing the consumer with high-quality proteins, vitamins, minerals, and essential fatty acids. The nutritional content and quality of poultry meat and eggs are primarily influenced by the composition of the feed, alongside various other factors such as genetics, sex, rearing system, season, stress, treatment of the animals prior to slaughter, storage method, etc., affecting the quality. Modern poultry genotypes have been created to produce large quantities of high-quality meat and eggs during the production cycle. However, to maximize their genetic potential, these animals need to be provided with excellent production and nutritional conditions. There are many innovations in poultry feeding, including various poultry feed mixtures developed with the aim of increasing the content of certain nutricines in the meat and eggs. When designing feed for poultry, it is important to consider the source and quantity of nutricines in order to increase their content in meat and eggs while maintaining their quality. In recent years, consumers have become increasingly demanding when it comes to the quality of the food they buy. The treatment of the animals during rearing, the nutritional composition of the product, and how these products affect their overall health and longevity have become extremely important to consumers. Due to these increased demands, the industry must innovate the production methods to improve food quality. Today, poultry products labelled as functional foods are already present on the global market, and innovations related to the production of meat and eggs with an increased content of one or more functional ingredients are the focus of many researchers. This Special edition aims to incorporate interdisciplinary studies that combine agronomy with biology, health, genetics, chemistry, and other relevant scientific disciplines to gather the latest developments on the influence of nutrition on the quality of poultry meat and eggs. The topics of interest include, but are not limited to, the following:
- Quality of poultry meat;
- Quality of poultry eggs;
- Sensory properties of meat;
- Sensory properties of eggs;
- Nutrigenomics;
- Nutricines;
- Antioxidants;
- Stability and safety;
- Functional poultry products;
- Health food consumption.
Prof. Dr. Zlata Kralik
Dr. Ivona Djurkin Kušec
Guest Editors
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Keywords
- poultry
- meat and egg quality
- bioactive compounds
- enhanced products
- product stability and shelf-life
- gene–nutrient interaction
- consumer acceptance
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