Poultry

A Survey of Commercially Available Broilers Originating from Organic, Free-range, and Conventional Production Systems for Meat Yield, Composition, and Relative Value

Authors
  • Ryan Husak (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)

Abstract

Organic and free range broiler meat has become increasingly available to consumers. Conventional broiler meat dominates the market by volume but organic and free range alternatives are beginning to gain popularity due to consumers’ perception of environmentally friendly production methods and perceived enhanced meat quality characteristics. Due to large price differences between organic, free-range and conventional broiler meat, it is essential to compare the types on the basis of relative value. The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free range, and conventional broilers as marketed to the general consumer.

Keywords: ASL R2222

How to Cite:

Husak, R. & Sebranek, J. G., (2007) “A Survey of Commercially Available Broilers Originating from Organic, Free-range, and Conventional Production Systems for Meat Yield, Composition, and Relative Value”, Iowa State University Animal Industry Report 4(1). doi: https://doi.org/10.31274/ans_air-180814-609

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Published on
01 Jan 2007
Peer Reviewed