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Free-range Village Chickens on the Accra Plains, Ghana:Their Husbandry and Productivity
Tropical Animal Health and Production, 2006A cross-sectional[4pc] survey investigating husbandry and productivity of free-range village chickens was carried out in four administrative districts within 60 km of Accra. Responses were provided by 101 men and 99 women. The mean (SD) household flock size was 28.7 (25.97) and the median was 20.
P A T, Aboe +5 more
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Microbiological Hazards of Wild Birds and Free-Range Chickens
2015Zoonotic diseases are those that can be transmitted to people from animals. Back yard chickens are a reservoir of multiple zoonotic agents that can be transmitted to people directly through bird handling, eating meat or eggs, or indirectly by infecting pets that can then bring the pathogens into the home and put them in contact with other members of ...
Susan Sanchez +2 more
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CHARACTERIZATION OF TOXOPLASMA GONDII ISOLATES IN FREE-RANGE CHICKENS FROM ARGENTINA
Journal of Parasitology, 2005The prevalence of Toxoplasma gondii in free-ranging chickens is a good indicator of the prevalence of T. gondii oocysts in the soil because chickens feed from the ground. The prevalence of T. gondii in 61 free-range chickens (Gallus domesticus) from provinces of Santiago del Estero and Entre Rios, Argentina was determined. Antibodies to T.
J P, Dubey, Paula L, Marcet, T, Lehmann
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Chlamydia psittaci in free-range chicken flocks in Croatia
2018The presence of avian chlamydia in chicken flocks affects the production and health performance of affected chickens, but it also has significant importance as zoonotic agent. Recently, in addition to C. psittaci, C. gallinacea and C. avium were also identified as avian pathogens. Although C.
Horvatek Tomić, Danijela +2 more
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What comes first: the free-range chicken or the free-range egg?
2017Rachel Ankeny, Heather Bray
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“Smena” cross meat chickens on free-range raising
Poultry and Chicken Products, 2020A.A. Komarov +2 more
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Sensory traits of meat from free range chickens
2012A study was conducted to sensory traits of meat from chickens labelled free-range (according to the EC Directive 1538/91) if compared with conventional ones. Free range female and male chickens were separately raised for 56 and 70 d, respectively, in order to obtain currently marketed product categories (rotisserie and cut-up carcasses).
PETRACCI, MASSIMILIANO +3 more
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