Influence of the type of husbandry on poultry meat quality

The meat of broiler chickens "cobb-500" of industrial breeding and brown chickens of free-range breeding was compared. The influence of the type of husbandry on the quality of poultry meat was studied. It was determined that the brown chickens were characterized by higher slaughter weight compared to broiler chickens: their meat had a higher nutritional value because of its higher content of fat and essential mono- and polyunsaturated fatty acids as well. Colour measurements of the breast meat showed that there were no significant differences in the L* value between the two chicken types. However, a* and b* Values of the brown chickens were higher. The sensory (visual) evaluation of the breast cut scored higher for the brown chickens, too: it was characterised by an intensive yellow colour. The sensory characteristics of broth prepared from the brown chickens' meat were also evaluated better: smell and taste were more intensive. Basically, broiler meat from intensive management was found to form higher amounts of lactic acid.