authors / Guyonnet / El-Mashad Instant Insights: Environmental impact of poultry production

Erscheinungsjahr 2026
ISBN: 978-1-83545-269-1
Verlag: Burleigh Dodds
Format: EPUB
Kopierschutz: 0 - No protection

E-Book, Englisch, Band 123, 128 Seiten

Reihe: Burleigh Dodds Science: Instant Insights

This book features five peer-reviewed reviews on the environmental impact of poultry production.

The first chapter briefly introduces life cycle assessment (LCA) methodology and addresses the particular effects of egg production on four key impact categories: climate change, land use change, acidifying and eutrophying emissions and water footprint.

The second chapter reviews the key role of LCA in identifying the sources of environmental impacts in poultry meat production, as well as potential mitigation strategies.

The third chapter discusses key emissions resulting from layer production systems, including greenhouse gases, ammonia, particulate matter, odours and volatile organic compounds. It also considers practical solutions for emissions mitigation, from diet and genetics, to manure and litter management.

The fourth chapter reviews the major types of waste generated in egg production facilities and discusses the various methods and technologies for treating and managing these waste streams, such as the use of aerobic treatments.

The final chapter addresses current poultry processing practices, the consequent production of byproducts, as well as future opportunities to enhance the value of these byproducts as sources of high-value biological compounds and tissues.

Zielgruppe

Poultry science researchers, environmental scientists, government and other agencies tackling the challenge of climate change and companies involved in the production and processing of poultry meat and egg products.

Autoren/Hrsg.

authors, Various

Guyonnet, Dr Vincent

El-Mashad, Hamed M.

Guyonnet, Audrey E.M.

Ricke, Steven C.

Leinonen, Dr Ilkka

Leone, V. A.

Usva, Kirsi

Tarcin, A. A.

Hietala, Sanna

Guyonnet, Vincent

Groot Koerkamp, Professor Peter

Levrault, Dr Cécile M.

Leinonen, Ilkka

Zhang, Prof. Ruihong

Ricke, Professor Steven C.

Groot Koerkamp, Peter

Leone, Dr V.A.

Levrault, Cécile M.

Tarcin, Dr A.A.

Zhang, Ruihong

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft

Inhaltsverzeichnis

- Chapter 1 - Assessing and reducing the environmental impact of egg production systems: Vincent Guyonnet and Audrey E.M. Guyonnet, FFI Consulting, Canada; - 1 Introduction
- 2 Life cycle assessment: methodology and impact categories
- 3 Environmental footprint of shell eggs: climate change
- 4 Environmental footprint of shell eggs: land use change
- 5 Environmental footprint of shell eggs: emissions causing acidification and eutrophication
- 6 Environmental footprint of shell eggs: water footprint
- 7 Environmental footprint of shell eggs: other impact categories
- 8 Mitigation strategies: crop production, feed formulation and feed conversion
- 9 Mitigation strategies: bird management and health
- 10 Mitigation strategies: manure management
- 11 Mitigation strategies: housing systems
- 12 Conclusion and future trends
- 13 Where to look for further information
- 14 References

Chapter taken from: Alamprese, C., Nys, Y., Mine, Y. and Guyonnet, V. (eds.), Advances in improving the safety and quality of eggs, Burleigh Dodds Science Publishing, Cambridge, UK, 2025, (ISBN 978 1 80146 875 6)
- Chapter 2 - Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Kirsi Usva and Sanna Hietala, Natural Resources Institute Finland (Luke), Finland; - 1 Introduction
- 2 Background and principles of the life cycle assessment framework
- 3 LCA environmental impact categories
- 4 Assessing the environmental impacts of different stages of the poultry production chain
- 5 Options to improve the environmental sustainability of poultry production
- 6 Conclusion
- 7 Where to look for further information
- 8 References

Chapter taken from: Ricke, S. C. (ed.), Improving poultry meat safety and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2025, (ISBN 978 1 80146 789 6)
- Chapter 3 - Strategies and solutions to reduce emissions from layer production systems in Europe: Cécile M. Levrault and Peter W. G. Groot Koerkamp, Wageningen University and Research, The Netherlands; - 1 Introduction
- 2 Environmental issues related to layer production
- 3 Direct emissions originating from layer production
- 4 Emissions targets: the European Union
- 5 Animal-related factors affecting ammonia and particulate matter (PM) emissions
- 6 Physicochemical factors affecting ammonia and particulate matter emissions
- 7 Practical solutions for emissions mitigation: diet and genetics
- 8 Practical solutions for emissions mitigation: manure and litter management
- 9 Practical solutions for emissions mitigation: ventilation, filtration and acid scrubbing
- 10 Case study: the ECO Air Care ventilation system
- 11 Conclusion: the options available
- 12 Future trends and research needs
- 13 Where to look for further information
- 14 References

Chapter taken from: Alamprese, C., Nys, Y., Mine, Y. and Guyonnet, V. (eds.), Advances in improving the safety and quality of eggs, Burleigh Dodds Science Publishing, Cambridge, UK, 2025, (ISBN 978 1 80146 875 6)
- Chapter 4 - Waste management in egg production: Ruihong Zhang, University of California-Davies, USA and Hamed M. El-Mashad, Mansoura University, Egypt; - 1 Introduction
- 2 Characteristics of waste and wastewater
- 3 Methods for treating waste and wastewater: anaerobic digestion
- 4 Methods for treating waste and wastewater: aerobic treatments
- 5 Methods for treating waste and wastewater: thermochemical processes, burial, rendering and land application
- 6 Laboratory study of co-digestion of laying hen manure and mortality
- 7 Summary and research needs
- 8 Where to look for further information
- 9 References

Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs – Volume 2: Animal welfare and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 080 7)
- Chapter 5 - Valorizing byproducts from broiler processing: biologics and sustainability: S.C. Ricke, V.A. Leone and A.A. Tarcin, University of Wisconsin- Madison, USA; - 1 Introduction
- 2 Poultry processing: general concepts
- 3 Treatment of poultry byproducts and waste: live bird production
- 4 Treatment of poultry byproducts and waste: rendering
- 5 Biologics from broiler processing: general concepts
- 6 Biologics from blood
- 7 Biologics from skin
- 8 Feathers as a poultry byproduct
- 9 Conclusion and future trends
- 10 Where to look for further information
- 11 References

Chapter taken from: Ricke, S. C. (ed.), Improving poultry meat safety and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2025, (ISBN 978 1 80146 789 6)

Über Autor(innen)

Guyonnet, Dr Vincent
Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.

Ricke, Professor Steven C.
Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).