Summary

Since 2006, initially the Poultry CRC and subsequently RIRDC, have invested heavily in research and development to quantify and characterise poultry farm emissions, particularly odour strength and composition. The research has been led by Department of Agriculture and Fisheries, Queensland, and conducted in collaboration with UNSW and others. Several technologies have been used and trialled along the way, including olfactometry, electronic nose and mass spectrometry.
The various reports arising from this work represent a large body of information that, ideally, should now be condensed into useful informative summary of key findings, explaining what worked and what didn’t, and where all this research effort has led us to, for the benefit of the poultry industry and others. Effectively, the project aims to provide a convenient, non-technical summary of the research and key findings, for future extension and decision-making purposes.

Program

Chicken Meat

Research Organisation

The State of Queensland acting through the Department of Agriculture and Fisheries

Objective Summary

• Determine the meat chicken industry’s needs for odour assessment extension material
• Summarise the key findings from poultry odour research funded by Poultry CRC and RIRDC during the period 2006-2017, in a useful format for the benefit of stakeholders and non-stakeholders alike
• Provide direction for future poultry odour-related research based on current knowledge of odour measurement and odour composition.