{"version":"1.0","provider_name":"Matfakta","provider_url":"https:\/\/projects.luke.fi\/ruokafakta","author_name":"Matfakta","author_url":"https:\/\/projects.luke.fi\/ruokafakta","title":"Kvalitet av h\u00f6ns\u00e4gg - Matfakta","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZZJ9Jh0yJg\"><a href=\"https:\/\/projects.luke.fi\/ruokafakta\/sv\/mjolk-och-agg\/kvalitet-av-honsaggs\/\">Kvalitet av h\u00f6ns\u00e4gg<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/projects.luke.fi\/ruokafakta\/sv\/mjolk-och-agg\/kvalitet-av-honsaggs\/embed\/#?secret=ZZJ9Jh0yJg\" width=\"600\" height=\"338\" title=\"&#8221;Kvalitet av h\u00f6ns\u00e4gg&#8221; &#8212; Matfakta\" data-secret=\"ZZJ9Jh0yJg\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/projects.luke.fi\/ruokafakta\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Kvalitetsfaktorer inom produktionen av h\u00f6ns\u00e4gg I Finland finns fyra former av h\u00f6ns\u00e4ggsproduktion: h\u00f6nseri med inredda burar, golvh\u00f6nseri, uteh\u00f6nseri och ekoh\u00f6nseri. Inom ingen av produktionsformerna stympas h\u00f6nornas n\u00e4bbar, eftersom inredningen i h\u00f6nornas livsmilj\u00f6 och optimala produktionsf\u00f6rh\u00e5llanden f\u00f6rhindrar olika former av avvikande beteende. Traditionella tr\u00e5nga burar f\u00f6rbj\u00f6ds i EU fr\u00e5n och med b\u00f6rjan av 2012 och i Finland har traditionella burh\u00f6nserier inte anv\u00e4nts sedan dess. H\u00f6ns\u00e4ggens kvalitet kontrolleras b\u00e5de inom g\u00e5rdens egenkontroll &hellip;","thumbnail_url":"https:\/\/projects.luke.fi\/ruokafakta\/wp-content\/uploads\/sites\/23\/2017\/10\/moykky1-590x393.jpg","thumbnail_width":590,"thumbnail_height":393}