CHICKEN MEAT 
Published: 21 May 2014
Author(s): Templeton, Jillian
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DownloadCampylobacter bacterial strains are the most frequently reported causes of food-borne gastrointestinal disease in Australia.
To date, raw or under-cooked poultry has been held responsible for a high proportion of cases of human infection. However, several studies in recent years have challenged this idea.
In this project, Australian researchers used new technologies to better understand the types of Campylobacter being found in conventional and free range poultry flocks across states and regions, across multiple years and within flocks owned by a single company.
The main objectives of this project were to evaluate commercially available Newcastle disease virus (NDV) enzyme-linked immunosorbent assay (ELISA) kits and determine their suitability as...
As we head into a new research, development and extension (RD&E) period for the Australian chicken meat industry (2022–2027), it is timely to reflect on...
The Australian chicken meat industry is continually improving management practices in poultry sheds to ensure the best possible animal health and welfare, product quality and...
The AgriFutures Chicken Meat Program invests in research, development and extension (RD&E) to increase knowledge and understanding that fosters an innovative, adaptive and valuable chicken...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
The age of broilers has a significant effect on how well they digest and absorb energy-yielding nutrients and amino acids (AA). The capacity of the...
Mother hens teach chicks important life skills that lead to lifelong benefits for the chicks. However, providing chicks with mother hens in industry is impractical...
