Laying hen rearing systems have been the focus of scientific research for many years. Over the last few decades, new laying hen rearing systems have been rapidly introduced in an effort to harmonise poultry health and welfare with consumer, producer, industry and environmental demands. Given the above situation, the subject matter of this paper was a comparative review of the results obtained by different authors on the effect of rearing system on productive traits (egg production and mortality) and egg quality characteristics (egg weight, proportions of main egg parts, Haugh units, yolk colour and carotenoids) in laying hens. Although productive performance in alternative systems is often lower compared to conventional, intensive layers, eggs from alternative systems have been proven in numerous studies to have better nutritional properties. Moreover, research results indicate differences within rearing systems. In view of this, this overview of the literature on the use of different rearing systems in table egg production can serve as a tool in determining the future direction of research as well as an indicator of its practical application.

Alternative laying hen rearing systems have been rapidly introduced into poultry production in an effort to harmonise poultry health and welfare with consumer, producer, industry and environmental demands. They are an integral part of modern egg production. Husbandry systems for keeping laying hens have an impact on, inter alia, the chemical composition of eggs. The subject matter of this study is a comparative review of the results obtained by different authors on the effect of rearing system on chemical composition (proteins, lipids, cholesterol, vitamins and fatty acids content) and hygienic conditions of eggs from different rearing systems of laying hens. Eggs from these laying hen rearing systems have been proven by a large body of literature data to have better nutritional properties. Moreover, the results analysed also indicate differences within rearing systems. Rearing systems also have an influence on hygienic and microbiological quality of eggs. In view of the above, this comparable overview of the literature on the use of different rearing systems in table egg production can serve as a tool in determining the future direction of research as well as an indicator of its practical application.

Poultry rearing systems have been the focus of scientific research for many years as a result of consumer demand for high-quality products and legal poultry welfare requirements. Given these requirements, the following study was carried out as a comparative review of the results obtained by different authors on the effect of rearing systems on productive traits (growth, feed conversion and mortality) and meat quality traits (dressing percentage, yield and percentage of primal cuts, and chemical composition of meat) in broilers.

Most authors reported a lower final body weight and poorer feed conversion efficiency in free-range systems compared to intensive rearing. Conversely, better meat quality traits, most notably in terms of chemical composition of meat, were observed in non-intensive and organic broilers. The above traits showed differences within the same rearing system, due to the effect of a range of genetic and non-genetic factors.

In view of the above, it is hoped that the following review on the use of different rearing systems in broiler meat production can serve as a tool in determining the future direction of research as well as an indicator of its practical applications.

This paper presents a non invasive, rapid and reliable way to quantitatively assess fin erosion in sea bass (Dicentrarchuslabrax). The method is based on a visual assessment of fin profile and area loss of all fins except the anterior dorsal, on a scale from 0 to 4 in comparison with a perfect fin. The effects of stocking density (SD) and temperature on fin damage were investigated under experimental conditions (100–250 g fish). Over a 4-month period, mean erosion index (mean erosion level of all fins) was 10 times higher at 120 than at 20 kg m−3, where most fins were undamaged. Damage was also dependent on time and oxygen concentration (35% lower at 53% O2 saturation than at 105%). Fin condition was also affected by temperature: mean erosion index was 0.22–0.25 at 13–16 °C, but five times higher at 25  °C. Caudal and dorsal fins were always the most eroded. Fin damage was then monitored in a large land-based farm using high SD, and in a small sea cage farm operating at low SD. At the first site, 6 batches of two market size groups were examined: L (850–930 g, 50–80 kg m−3) and S (375–400 g, 42–60 kg m−3). Fin condition was good in all batches (mean erosion index, 1.1–1.3) and lowest at the highest SD. At the second site, four batches of large fish (350–890 g, 26–24 kg m−3) and four other groups below market size (100–270 g, 8–16 kg m−3) were examined. Fin erosion was the highest in large fish (mean erosion index, 1.1–1.2) and in the sea cages most exposed to climatic disturbances. In both sites, the most eroded fins were the caudal and dorsal. Differences in other external injuries were also observed between the two sites (less necrosis and more scale injuries in sea cages). The causes of fin damage are discussed in relation to metabolic and/or behavioral adaptations to rearing conditions and the main actions that could be taken to improve fin condition are discussed.

The effect of the organic production (OP) system on the qualitative characteristics and consumer perception of poultry meat is reviewed in the following paper. Age at slaughtering, genetic strains (fast- and slow-growing), physical activity, and pasture intake are key factors in determining meat quality. In conventional farming, fast-growing chicks are generally used, but these are not suitable for OP, since they may develop health and welfare problems, the most recurrent of which are leg disorders and lameness. Conversely, use of slow-growing strains in OP has positive repercussions on both animal welfare and product qualitative characteristics (eating quality and appearance) perceived by consumers. From the published data it can be concluded that organic poultry can be a viable production method, especially if suitable changes in EU Regulation. 1804/99 are made. The market opportunity for both organic and free range poultry products does not yet seem to be fully developed. We suggest that structured integration between production and consumption stages could resolve this problem.

Introduction. This rearing technique is applicable to migratory nematodes (e.g., Pratylenchus spp. and Radopholus similis) for mass production of nematodes for experimental purposes, conservation of nematodes, and direct studies of nematodes’ multiplication or reproduction mechanisms. The principle of the method applied, key advantages, starting plant material and time required are presented. Materials and methods. Necessary laboratory materials, and details of the nine steps required for the preparation of carrot discs, preparation of nematodes, inoculation of nematodes and collection of nematodes out of petri dishes are described. Possible troubleshooting is explained. Results. Several thousands of nematodes can be extracted out of one carrot disc after 6–8 weeks of culture, depending on nematode species and geographical population.