Poultry

Chicken meat quality raised in an integrated organic production system

Authors
  • Dong U. Ahn (Iowa State University)
  • Shulan Xiao (Iowa State University)

Abstract

This work aimed to evaluate and compare the meat quality of chicken raised by traditional confinement (CR) and integrated (FR) conditions. Eighty chickens (40 for each group) were slaughtered, and parts yield, chemical composition, and meat quality parameters were measured. There was no significant difference in parts yield. Protein content in the breast of the CR group was significantly (P < 0.05) higher than that of the FR group. The ash content of chicken thighs in the FR group was significantly higher than in the CR group. The cooked chicken breast from the FR group was significantly more tender than that from the CR group. The TBARS values of breast and thigh meats on the sixth day after grinding did not differ between CR and FR groups. However, the chickens raised in the FR had better appearance (color), fatty acids composition, and tenderness perspective than those in the CR system. All these results indicated that the plant-animal integrated system is a good alternative to the traditional confinement production system that can enhance farm diversity, land use efficiency, and sustainability of farm agriculture.

Keywords: Chicken meat, Organic production, Confinement production, meat quality

How to Cite:

Ahn, D. U. & Xiao, S., (2023) “Chicken meat quality raised in an integrated organic production system”, Iowa State University Animal Industry Report 20(1). doi: https://doi.org/10.31274/air.16193

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Published on
15 Mar 2023
Peer Reviewed